Mexican Street Corn Salad (Esquites)
from J. Kenji López-Alt, https://www.seriouseats.com/

All the delights of elotes in salad form, and you don't even have to fire up the grill to make it.

Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled on-the-cob Mexican street corn slathered with creamy, cheesy, lime-scented, chile-flecked sauce.

Personally, I tend to make esquites when I don't want to bother firing up the grill, because, truth be told, it's just as tasty and easy to make indoors as it is out. The key to cooking esquites indoors is to remove the corn kernels from the cob before you cook them. I cook the kernels in a ripping-hot wok (you can use a regular skillet, though it's a bit messier), letting them sit in place until the sugars caramelize and a deep, dark char develops, before tossing and letting them char again. When this is done right, a few kernels should jump and pop, just like popcorn.

Once the corn is charred, I toss it with the remaining ingredients while it's still hot. The salad can be served straight away, but it's just as good at room temperature, making this an ideal picnic dish.

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh lime juice from 1 lime
Chile powder or hot chile flakes, to taste

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

4 servings