Mexican Street Corn Salad with Homemade Corn Chips

1. Brown the Corn— Put a skillet preferably a cast iron on high heat. Add in oil, butter, then the corn. Cook for 5-6 minutes, stirring every now and then, until you get a lovely golden brown color. Once done set aside to cool down.
2. Corn Chips— Preheat the oven to 350°. Cut 10 corn tortillas into triangles, then place in a large bowl. Spray with avocado oil until all the pieces are well coated. Season with salt, chili powder and garlic powder. Toss well, then transfer to a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown and crispy. You can also deep fry them until golden.
3. Assemble the salad— in a bowl combine together the cooked corn, diced red onion and jalapeños, chopped cilantro, mayonnaise, cotija cheese, lime juice and tajin. Give it a good stir until well combined.
4. Serve with the corn chips and enjoy!