4 ears of corn
2 cloves garlic
1/2 large white onion
2 tablespoons avocado oil
1 teaspoon ground cumin
1 teaspoon achiote powder or chili powder
Sea salt and pepper
1/2 cup vegan mayo
Juice of 1 lime
Chopped jalapeño and cilantro for garnish

Using a large sharp knife, shave kernels off ears of corn and set aside in a bowl. In a large shallow saucepan, heat avocado oil. Add chopped onion and garlic and sauté until fragrant. Add ground cumin and chili powder sauté for another 2 minutes. Add corn. Sauté on high and add 1/2 cup water. Cover and and lower heat to medium low. Keep checking every couple minutes and saute. You want the water to evaporate. After 15 minutes, remove lid and if there is more water, can increase heat to evaporate. Remove from heat and let cool. Once corn mixture is cool, about 15 minutes, add vegan mayo, lime juice and salt and pepper if needed. Transfer to a serving plate and top w chopped jalapeño and cilantro!