Cut corn off cobs and put in a medium-large sized skillet. I prefer cast iron. Sauté corn with salt and veggie oil until golden brown.
You can then transfer the corn to a large bowl and mix all the additional ingredients in and then chill to serve cold or:. . .Transfer the corn to a mixing bowl, add in all the additional ingredients, mix, put it back in the skillet & top with additional chili powder and cheese, and put it in the oven at 375 for 8-12 minutes to serve it warm.
Garnish either version with the avocado and additional cheese, and serve with a big spoon. You can add cilantro too if you’d like, I am just not a fan. : )
Notes
Recipe creator Megan Kregel is the winner of Seasond's first-ever recipe contest. While this recipe is savory, Megan's true passion is baking—especially when she can incorporate edible glitter. You can see her pretty baked treats on Instagram.