Grilled Mexican Corn and Avocado Salad

Soak corn in water for 30 minutes.

On a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set aside. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred, about 3 minutes on each side.

When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.

For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.

Add lime juice, Cotija cheese and salt and pepper to the bowl of vegetables. Mix well and serve.