Esquites, Street Corn Salad

Charred corn tossed warm with lime, mayo, chile, cotija and cilantro. Everything great about elote, no cob required.

Let the corn sit undisturbed in a hot pan until it blisters and pops. Stirring constantly gives you steamed corn, not charred.

Ingredients

• 4 ears corn, kernels cut off
• 1 tbsp neutral oil
• 3 tbsp mayonnaise
• 2 limes
• ½ cup cotija, crumbled
• 1 jalapeno, minced
• ⅓ cup cilantro, chopped
• 1 tsp Tajín or chile powder

Method

1. Heat the oil in a large skillet over high. Add the corn in an even layer and leave it alone until charred on the bottom, about 3 minutes.
2. Toss and char again, another 3 minutes. Salt and move to a bowl.
3. While it's warm, stir in the mayo, the juice of one lime, the jalapeno and most of the cotija and cilantro.
4. Top with the rest of the cotija and cilantro, a dusting of Tajín, and lime wedges.