Mexican Street Corn Salad "Esquites"

By LRay

The Local Palate, May 2016, page 101.

Ingredients

• 2 tablespoons canola oil
• 4 cups white corn kernels
• 1/2 cup mayonnaise
• Juice of 2 limes
• Salt
• 1/4 cup grated Cotija cheese
• 1 teaspoon ground Mexican chili powder

Preparation

Step 1

Directions

Heat oil in skillet set over high heat. Add corn and cook, without stirring, until kernels are lightly charred. Stir and repeat until corn is charred on all sides. Transfer corn to mixing bowl.

Add mayonnaise and mix thoroughly. Add lime juice and stir just to blend. Taste for seasoning. Divide corn among 4 serving bowls and top with cheese and chili powder.