We all know that summer and corn go hand in hand, but throw in pickled onions, feta, and avocado and you’ve got the perfect partnership of salty cheese, creamy avocado, and sweet slightly charred corn. This salad was inspired by Esquites, Mexican corn on the cob that is slathered with a creamy sauce, Cotija cheese, lime juice, and chili powder. For this recipe, the kernels are charred in a cast iron pan, tossed together with a zippy creamy sauce, and finished with feta cheese, avocado, pickled onions, and, for crunch, toasted pumpkin seeds. This corn salad is easy to throw together, can be made ahead of time, and I guarantee, will be enjoyed by all.