Sweet, charred corn is partnered with a slew of ingredients for a salad that's just the right balance of smoky, spicy, tangy.
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
-
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.
-
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.
