Heat a large cast iron skillet over medium/high heat. Add avocado oil.
When the avocado oil is fragrant and begins to sizzle, add the corn to the cast iron.
Toss the corn with the oil and then let the corn sauté in the pan for 2-3 minutes before moving the corn around a bit in the pan.
Sprinkle the corn with taco seasoning and then let the corn sauté for another 3-4 minutes or until the corn begins to caramelize and brown.
Remove the pan from the heat and add the corn to a large bowl and set aside.
Add the red pepper, red onion, jalapeno, and fresh cilantro to the corn and toss all the ingredients together.
In a separate small bowl mix together the Greek yogurt, mayo, red wine vinegar, salsa verde, lime juice, salt, and cayenne pepper. Stir all the ingredients together until combined.
Add the queso fresco to the Greek yogurt mixture and stir to combine.
Pour the Greek yogurt sauce over the corn and fold all of the ingredients together.
Garnish with fresh cilantro, season with salt and pepper, if needed. Serve warm or cover the salad and place it in the refrigerator for at least 20 minutes to serve cold.
Tips & Notes
When browning the corn we use a cast iron skillet because it gets really hot and retains heat. A cast iron skillet works best but any pan will do.
If you don’t do well with spice, leave out the cayenne pepper and/or the jalapeno pepper.