• 3 ears sweet corn, husked
• 1 tbsp oil (for brushing corn)
• 3 cups green cabbage, finely chopped
• 1 cup jicama, diced
• 3 green onions, sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup pepitas (pumpkin seeds)
• 1/3 cup Cotija cheese, crumbled (optional)
• Juice of 1 lime
• Salt and black pepper to taste

For the creamy avocado dressing:

• 1 ripe avocado
• 1/2 cup plain Greek yogurt or sour cream
• 2 tbsp avocado oil or olive oil
• 1 small jalapeño, stem and seeds removed
• Juice of 1 lime
• 1/4 cup fresh cilantro
• 1 clove garlic
• 2–4 tbsp water (to thin as needed)
• 1 tsp honey (optional)
• Salt and pepper to taste