Mexican Corn Salad

 This is AMAZING!

 

 

Ingredients 

• 2 tablespoons of oil
• 4-6 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels)
• Salt
• 2 tablespoons mayo
• 2 oz. cotija cheese, finely crumbled
• 1/2 cup green onion, finely sliced - I leave this out
• 1/2 cup cilantro leaves, finely chopped
• 2 to 2 teaspoons canned jalapeño pepper, finely chopped
• 2 medium cloves. minced
• 1 tbsp. fresh lime juice
• Chili powder, to taste

Instructions

1. In a large non-stick skillet, heat oil over high heat until shimmering. Add corn kernels, season to taste with salt. Stir once and let cook without moving the corn until charred on one side, about 2-3 minutes. Stir corn and repeat until charred on second side, about 2 minutes longer. Continue stirring and charring until well charred all over, about 10-12 minutes total. Transfer corn to a large bowl.

 

2.  Mix the remaining ingredients while the corn is cooking.

3. Add mayo, cotija cheese (crumble well), green onions, cilantro, jalapeño, garlic, lime juice, and chili powder mixture to corn and stir to combine. Taste and adjust seasoning with salt and more chili powder to taste. 

 

4. Serve immediately.  If you don't eat it right away, keep warm in the oven.