Esquites (Mexican Corn Salad)

Ingredients

• 2 tablespoons 

  canola or vegetable oil

• 4 cups 

  fresh or thawed frozen corn kernels (from about 5 medium ears)

• 1/2 teaspoon 

  kosher salt

• 1 clove 

  garlic, minced

• 1/4 cup 

  coarsely chopped fresh cilantro

• 1 

  small jalapeño pepper, seeded and finely chopped

• 3 tablespoons 

  crumbled Cotija cheese, plus more for garnish

• 2 tablespoons 

  mayonnaise or Mexican crema

• 1 tablespoon 

  freshly squeezed lime juice

• 1 1/2 teaspoons 

  chili powder

Description

1. Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove from the heat and let the corn cool for a few minutes.

2. Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder, and stir to combine. Top with more Cotija and serve warm or at room temperature.