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Mexican Street Corn Salad (Esquites) Recipe
Ingredients
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces feta or cotija cheese, finely crumbled
- 1/2 cup finely sliced scallion greens
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
- 1 tablespoon fresh juice from 1 lime
- Chili powder or hot chili flakes, to taste
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