Name: Mexican Street Corn Salad (Esquites)
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoons (30ml) vegetable oil; 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels); Kosher salt; 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); 2 tablespoons (30ml) mayonnaise; 1 tablespoon (15ml) fresh lime juice from 1 lime; Chile powder or hot chile flakes, to taste