Esquites Mexican Corn Salad Avocado Toast

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 2 tablespoons mayonnaise
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 tablespoon lime juice
• salt and pepper to taste
• 1 avocado, mashed
• 1 tablespoon lime juice
• salt to taste
• 4 slices toast
• 2 tablespoons cotija (or queso fresco or feta), crumbled

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