Mexican-Inspired Grilled Corn Salad

In a cup that fits an immersion blender, combine egg, citrus juice, and seasonings to make the mayonnaise base.

Add avocado oil to the cup, and place the blender head at the bottom.

Turn on the blender and slowly pull it up to create an emulsion.

Grill the sweet corn on the grill until charred.

Cut the corn kernels off the cob.

In a bowl, combine the grilled corn, crumbled cotija cheese, cilantro, mayonnaise mixture, olive oil, and lime juice.

Toss with ancho chili powder if desired.