Esquites (Elote Salad)

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, neatly crumbled

1/3 cup neatly sliced scallions, green parts only

1/2 cup (1/2 ounce) fresh cilantro leaves, neatly chopped

1 jalapeño pepper, seeded and stemmed, neatly chopped

2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

1 Tbsp Fresh Lime Juice + more to taste.

  1. Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately. Ensure to cook garlic & scallions to reduce sharpness.

*Very slightly adapted from Serious Eats’ Esquites Recipe