Esquites Recipe (Mexican Corn Salad)

thekitchn.com

Sasha Bell

2 tablespoons canola or vegetable oil

4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)

½ teaspoon kosher salt

1 clove garlic, minced

¼ cup coarsely chopped fresh cilantro

1 small jalapeño pepper, seeded and finely chopped

3 tablespoons crumbled Cotija cheese, plus more for garnish

2 tablespoons mayonnaise or Mexican crema

1 tablespoon freshly squeezed lime juice

1 ½ teaspoons chili powder

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