4 ears sweet corn

2 T. melted butter

1 t. chipotle chili powder

½ cup mayonnaise

1 T. lime juice

1 T. finely chopped cilantro

½ t. seasoned salt

1 avocado,
   pitted and diced

1½ cups shredded
   four-cheese Mexican
   cheese blend

¼ cup diced red bell
   pepper

¼ cup diced red onion

1 jalapeno,
   seeded and diced

½ t. kosher salt

Lime juice to garnish,
   optional

Preheat grill. Brush ears of corn with melted butter. Sprinkle each with chili powder. Grill corn over medium heat for 10-15 minutes or until lightly charred, rotating corn as it cooks. Remove. Set aside to cool. In a medium bowl, combine mayonnaise, lime juice, cilantro and seasoned salt. Stir in cheese. Cut corn off cobs with a sharp knife and transfer corn to the bowl with mayonnaise mixture. Stir to combine. In another bowl, combine remaining ingredients. Spoon grilled corn salad into a bowl and top with avocado mixture. Sprinkle with a little lime juice if desired. Serve.

Recipe courtesy of Marilles Mauer, Greensburg, Indiana