Charred Mexican Street Corn Salad
 
Ingredients
  • 2 tablespoons vegetable oil
  • 4 ears fresh corn, shucked, kernals cut off
  • Salt and freshly ground black pepper
  • 2 tablespoons mayonnaise
  • 2 ounces cotija cheese, finely crumbled
  • ¼ cup finely sliced scallions
  • ½ cup loosely packed fresh cilantro leaves, finely chopped
  • ½ to 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 1 clove garlic, minced
  • Juice of 1 small lime or ½ large lime
Instructions
  1. Heat oil in a large non-stick skillet over medium high heat until very hot. Add corn kernels, season to taste with salt and pepper. Stir, once, then cook until charred on one side, about 2 minutes. Stir corn, and repeat until charred on second side, a few minutes longer. Continue stirring charring until all sides are charred, about 8 minutes total. Transfer to a large bowl.
  2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and stir to combine. Taste and adjust seasoning with salt and pepper. Serve.
Notes
Source: Adapted from Serious Eats.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/mexican-street-corn-salad/