Mexican Street Corn Salad

If using fresh corn, grill or boil until tender (3–5 minutes per side on grill, or 5 minutes boiled), then cool and cut kernels from the cob. If using canned or frozen, drain and pat dry.

Dice red onion, bell pepper, cucumber, and cherry tomatoes into bite-sized pieces. Chop fresh cilantro and mince garlic and jalapeño (if using). Slice or cube the avocado just before assembly.

In a small bowl, whisk together mayonnaise, lime juice, minced garlic, smoked paprika, minced jalapeño, honey, and olive oil until smooth. Taste and adjust lime juice, salt, and heat to preference.

In a large bowl, combine corn, red onion, bell pepper, cucumber, cherry tomatoes, and cilantro. If using beans as protein, add them now and toss gently.

Pour the dressing over the salad and toss until all vegetables are evenly coated. Fold in the avocado gently just before serving.

Transfer to a serving bowl or individual plates. Top with crumbled cotija cheese, additional cilantro, and a pinch of smoked paprika. Serve chilled or at room temperature.