peppers (like poblanos or anaheims...aka not too spicy)
avocado
Instructions
Combine all of the ingredients, except the corn, in a bowl. Let sit 20-30 minutes at room temp or put in the fridge for up to a day.
If making the corn to eat on the cob, grill or boil corn until done and top each with some of the dressing and chopped cilantro.
If making a salad, grill corn or leave it raw and cut all of the kernels off the cob. Put in a bowl along with any of the additional ingredients mentioned above and toss with dressing.
Serve cold or at room temperature
Notes
*i like to buy a really nice chunk of Parmigiano Reggiano that I grind up myself in a food processor
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/mexican-corn-salad/