Esquites (Mexican Corn Salad)

thekitchn.com

Susan Bowen

2 tablespoons canola oil, or other neutral cooking oil

4 cups fresh or frozen yellow corn, thawed if frozen (from about 6 ears)

2 cloves garlic, minced

1 small hot pepper (such as jalapeño or red chile), seeded and minced

3 tablespoons crumbled cotija cheese, plus more for garnishing

2 tablespoons mayonnaise (or more to taste)

2 tablespoons chopped cilantro

1 ½ teaspoons Mexican-style chili powder

Juice from two limes

Kosher salt, to taste

Directions at thekitchn.com

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