¼ cup, about 1 oz., crumbled queso fresco, Cotija, feta or Farmer’s cheese, or to taste
Piquin chili powder, to taste
Tortilla chips or veggie sticks
Directions
Heat the oil in a large skillet over medium-high heat.
Add the onion and jalapeño, and cook for 2 to 3 minutes until softened and the edges are beginning to lightly brown.
Raise the heat to high, add the corn, season with salt, and let the corn cook and lightly brown, stirring often, for about 3 to 4 minutes.
Stir in the epazote, cook for another minute, and remove from heat.
In a small bowl, mix the mayonnaise, Mexican cream and lime juice until fully combined. Set aside
Place the diced avocados in a serving bowl and gently mash with a fork.
Incorporate the corn mixture and toss well. Drizzle half of the prepared mayonnaise mix on the top, as well as the queso fresco. Sprinkle with piquin chili powder to taste.
Leave the remaining mayonnaise mix, queso and chili for your guests to add more if they please.