MEXICAN STREET CORN SALAD

 From bloggers AHEADOFTHYME - this was simple and delicious - I know it looks a little soupy but it really was delicious.

• 4 ears corn on the cob, husked
• 1/2 cup fresh cilantro, chopped
• 3 green onions, chopped
• 1/2 avocado, chopped
• 1 jalapeño pepper, diced
• 1/4 cup Parmesan cheese (or cotija cheese), grated
• 1/2 cup Mexican crema (or sour cream)
• 1/2 cup  mayonnaise
• 1 lime, juiced and zested
• 1 clove garlic, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• lime wedges (for serving)

1. Preheat the grill to high (or to 400 F). Place the corn on the grill and grill for 6-8 minutes, turning occasionally until nicely charred and cooked through. (You can also roast the corn in the oven at 400 F for 25 minutes or cook in boiling water for 10-15 minutes. However, grilling yields a sweeter and creamier taste). Set aside on a plate and allow the corn to cool until cool enough to handle.
2. Cut the corn off the cob and transfer the corn kernels to a large bowl. Add the remaining ingredients. Stir everything together until well combined. Adjust lime juice, salt, and pepper as necessary, to taste.
3. Garnish with lime wedges, and serve.