Mexican Street Corn Salad (Esquites)

All the flavors of Mexican elote in an easy off-the-cob salad: charred sweet corn tossed with lime, chili, cotija, and fresh cilantro.

• 4 cups corn kernels
• 1 tbsp olive oil
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 0.33 cup crumbled cotija cheese
• 1 lime, juiced
• 0.5 tsp chili powder
• 0.25 cup chopped cilantro
• 1 clove garlic, minced

Method

1. Heat olive oil in a large skillet over high heat. Add corn and cook undisturbed 3-4 minutes to char, stir, then char again.
2. Transfer corn to a bowl and let cool slightly.
3. Stir in mayonnaise, sour cream, lime juice, garlic, and chili powder.
4. Fold in the cotija and cilantro, then season with salt.
5. Serve warm or chilled, topped with extra cotija and a pinch of chili.