2 1/2 cups roasted corn off the cob

---

4 Tbsp. vegan mayonnaise

---

1/4 cup fresh lime juice

---

1/2 cup minced red onion

---

1/2 cup chopped fresh cilantro plus more for garnish

---

1 large jalapeno deseeded, deveined and diced

---

4 cloves garlic minced

---

1 tsp. chipotle chile powder

---

1 tsp. kosher salt or more to taste

---

1/4 cup vegan parmesan cheese optional

---

4 ripe, Fresh California Avocados seeded, peeled and halved

---

fresh lime wedges for serving

---

vegan feta cheese for garnish

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.