Esquites Mexican Street Corn Salad

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A tasty mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl. From j. Kenji lopez-alt is the chief creative officer of serious eats.

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Steps

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Heat oil in a large non-stick skillet or wok over high heat until shimmering.

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Add corn kernels , season to taste with salt , toss once or twice , and cook without moving until charred on one side , about 2 minutes.

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Toss corn , stir , and repeat until charred on second side , about 2 minutes longer.

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Continue tossing and charring until well charred all over , about 10 minutes total.

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Transfer to a large bowl.

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Add mayonnaise , cheese , scallions , cilantro , jalapeno , garlic , lime juice , and chili powder and toss to combine.

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Taste and adjust seasoning with salt and more chili powder to taste.

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Serve immediately.

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Ingredients

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canola oil, fresh corn, kosher salt, mayonnaise, cotija cheese, green onion, fresh cilantro leaves, jalapeno pepper, garlic clove, fresh lime juice, chili powder