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Getty Images / Homemade Mexican street corn salad is seen with avocado and lime.

Yield: 4 servings | Prep time: 10 minutes | Ready in: 20 minutes

Why we love it: It just isn't summer without grilled corn. The starchy summer staple can get a bad rap due to its high carb content, but it also comes with a full helping of health benefits.

According to the Mayo Clinic, corn packs carotenoids such as lutein and zeaxanthin, which promote eye health; as well as B vitamins, which are some of the basic building blocks of overall health. Other essential minerals including zinc, magnesium, copper, iron and manganese are also found within its kernels. Plus, its high fiber content can aid with digestion.

While prepping for a summer pool party last year, I came across this recipe on Pinterest. Its cool creaminess called to me, not to mention the fact that it can be served hot or cold. This is the South, after all, and I didn't want to have to lug around a huge cooler.

It was a hit, and I learned a valuable lesson: Make double.

Earlier this year, I took it to a backyard cookout and was asked for the recipe. So, here you go.

What you need:

4 ears fresh corn (about 3 cups), husked and kernels cut from the cob

* You can also use thawed frozen corn or canned corn.

2 tablespoons olive oil

1 jalapeno, stemmed, seeded and finely chopped

1/2 cup chopped cilantro leaves

1/3 cup red onion, diced

2 1/2 ounces Cotija cheese, finely crumbled, plus extra for sprinkling

* Feta makes a great alternative.

1 avocado, peeled, cored and diced

1/2 tablespoon fresh lime juice

For the dressing:

2 1/2 tablespoons mayonnaise

* Duke's makes an olive oil-based light version that works well.

1 1/2 tablespoons fresh lime juice

1 clove garlic, minced

1/2 teaspoon cayenne pepper

Salt and pepper to taste

What you do:

1. Heat oil in a large skillet over medium-high heat. Add the corn and let it cook, stirring occasionally, until charred, about 8-10 minutes. Remove from heat and allow to cool slightly.

2. Dice the avocado, then pour a half tablespoon of lime juice over it. Add it to a large bowl with the charred corn and remaining salad ingredients. I encourage you to taste it and decide if you want to add the dressing. It's pretty flavorful on its own.

3. To make the dressing, whisk together all ingredients in a small bowl, then pour over the salad and gently toss to combine.

4. Top with extra cheese and serve either warm or cold.

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