Mexican Street Corn Salad

• servings: 4 Servings

Ingredients

2 tablespoons vegetable oil

4 ears corn, shucked and kernels removed (about 3 cups kernels)

Kosher salt

2 tablespoons mayonnaise

2 ounces Cotija or feta cheese, finely crumbled, or 2 ounces

Pecorino Romano, grated

½ cup finely sliced scallion greens

½ cup fresh cilantro leaves, finely chopped

1 jalapeño pepper, seeded and finely chopped

1 to 2 medium cloves garlic, minced or grated on a Microplane (1 to 2 teaspoons)

1 tablespoon lime juice (from 1 lime)

Chili powder or red pepper flakes

Directions

Heat the oil in a large wok or nonstick skillet over high heat until shimmering.

Add the corn kernels, season to taste with salt, toss once or twice, and cook, without stirring, until charred on the first side, about 2 minutes.

Toss the corn, stir, and repeat until charred on a second side, about 2 minutes longer.

Continue tossing and charring until the corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add the mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder to taste and toss to combine. Taste and adjust the seasoning with salt and more chili powder if desired.

Serve hot or at room temperature.

Notes

From: The Food Lab pg. 437