Mexican Street Corn Salad

Ingredients

• 2 tablespoons vegetable oil
• 4 ears fresh corn, shucked, kernels removed
• Kosher salt
• 2 tablespoons mayonnaise
• 2 ounces feta or Cotija cheese, finely crumbled
• 1/2 cup finely sliced scallions, green parts only
• 1/2 cup 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
• 1 tablespoon fresh juice from 1 lime
• Chili powder or hot chili flakes, to taste

Directions

1. Warm the oil in a large nonstick skillet or wok set over high heat, just until it starts to shimmer. Stir in the corn kernels, add salt to taste, toss 1 or 2 times, then leave the corn alone until the first side chars, about 2 minutes. Toss and stir the corn, then cook it again until another side is browned and blistered, about 2 minutes longer. Keep cooking, tossing between rounds of charring, until the kernels are nicely browned all over, about 10 minutes total. Scrape the corn into a large bowl.
2. Add the mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder to the bowl, then toss everything together. Check the seasoning, adding more salt and chili powder as needed. Serve immediately.