Mexican Street Corn Salad

Peel your corn, cut if off of the cob into a large bowl.In a large saute pan, melt 3 TBS butter. Once melted, add the garlic and saute for 30 seconds. Add the corn and saute over medium-high heat for about 6 minutes, stirring it often.Season it with salt & pepper to your liking.Cook the corn to your preference, I like it still a bit crisp for this.Remove corn from heat and scrape it into the bowl you used earlier.Add in the Mexican table cream. Stir it all around, Depending on your prefernce for creaminess (and how large and thick your corn ears were add ½ a cup, stir and them maybe add ¼ to a ½ cup more).Add minced jalapeno, a dash or two of Cayene pepper (if you like heat) and stir.Taste and adjust seasonings to your preference.Squeeze some lime juice over your avocado chunks, then season them with salt & pepper. Add gently to your corn mixture and toss gently to incorporate.Scrape the corn mixture into your serving bowl.Generously crumble your Cojita cheese over-top. Sprinkle scallions over-topDrizzle with Creamy Guacamole Dip (serve the rest with chips)Drizzle with some additional Mexican table Cream.Sprinkle with a dash or two of Cayenne pepper and serve.Eat as a salad or dig in with chips...or go ahead and plant your face in it...Our secret!