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Mexican Street Corn Salad (Esquites)

Ingredients

  • 2 tablespoons (30ml) vegetable oil
  • 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 tablespoons (30ml) mayonnaise
  • 2 ounces (60g) feta or Cotija cheese, finely crumbled
  • 1/2 cup finely sliced scallions, green parts only
  • 1/2 cup (1/2 ounce) 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 (15ml) fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste

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