2 cups of frozen peaches and cream corn, thawed
3 tbsp rice vinegar
2 tbsp mayo
1 grated garlic clove
1 tsp ground smoked paprika
1 tsp salt
1/2 tsp black pepper
1 red onion diced
2 medium ripe avocados
1 jalapeño, seeds and ribs removed, finely chopped
¼ cup fresh basil leaves, roughly chopped
3 tbsp. fresh mint leaves, roughly chopped
4 tbsp. crumbled goat cheese
Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 1 cup of corn, stir to coat the kernels in oil and let them be undisturbed for 4 minutes until they are lightly charred. Stir kernels and continue cooking for additional 3-5 minute intervals until the corn is charred to your liking. Set aside to cool.
While the corn cooks prepare the dressing by combining the remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, smoked paprika, ¼ tsp. salt, and ¼ tsp. black pepper in a bowl; whisk to combine.
Once the charred corn is cool transfer them to a large mixing bowl. Add 1 cup of thawed corn kernels, along with diced avocado, jalapeño, basil, mint, cottage cheese, and remaining ½ tsp. salt and ¼ tsp. black pepper.
Pour dressing over salad and toss to combine. Garnish with extra herbs and cheese when platting.
Enjoy this right away as a side dish or as a dip with tortilla chips.