1smallshallot, thinly sliced into rings (about 3 to 4 Tbsp.)
2medium (or 3 small)ripe avocados, peeled and cut into small cubes
1jalapeño, seeds and ribs removed, finely chopped
1/4cupfresh basil leaves, roughly chopped
3Tbsp.fresh mint leaves, roughly chopped
1/4cuproasted, salted pumpkin seeds (pepitas)
3 to 4Tbsp.crumbled Cotija cheese (sub feta or goat cheese)
Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add 3 ears of corn, roll in oil, and let sit, undisturbed, for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 3 minute intervals, until the corn is charred to your liking (about 12 mins total). Set aside and let cool. *Note: the remaining two ears of corn remain raw, which gives the salad more texture.
Meanwhile, prepare dressing by combining remaining 3 Tbsp. olive oil, rice vinegar, mayonnaise, garlic, sumac (or paprika), 1/4 tsp. salt, and 1/4 tsp. black pepper in a bowl; whisk to combine. Stir in shallots and set aside.
Once the charred corn is cool enough to handle, carefully cut the kernels from the cob and transfer them to a large mixing bowl. Cut the kernels from the remaining 2 ears of raw corn and add to bowl, along with diced avocado, jalapeño, basil, mint, pumpkin seeds, Cotija cheese, remaining 1/2 tsp. salt and 1/4 tsp. black pepper.Pour dressing over salad and toss to combine. Garnish with extra herbs, seeds, and cheese, if desired.
To Make-Ahead: Char and cut the corn kernels 1 day ahead. You can also prepare the dressing 1 day ahead, and store in a covered jar in the refrigerator. To Store: Salad will last in the refrigerator for 3 days. I like to make a little extra dressing and store it separately, then splash it over individual portions.Enjoy salad chilled or closer to room temperature.