Mexican Street Corn Salad
This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Ingredients
- 4 ears of corn, husked and cleaned
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- 2 tablespoons cotija cheese, crumbled, or feta
- 2 tablespoons chopped fresh cilantro leaves
- Salt and freshly ground black pepper, to taste
Directions
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.