Esquites (Mexican Street Corn)

🥘 Ingredients

• chili powder
  1 tsp
• cilantro leaves (finely chopped)
  1/2 c
• feta or Cotija cheese (finely crumbled)
  2 oz
• fresh corn kernels
  3 c
• garlic (pressed or minced)
  1-2 tsp
• jalapeño pepper (seeded and stemmed, finely chopped)
  1
• lime juice (fresh)
  1 tbsp
• mayonnaise
  2 tbsp
• salt
  1/4 tsp
• scallions (green parts only, finely sliced)
  1/2 c
• vegetable oil
  2 tbsp

🍳 Cookware

• large nonstick skillet
• wok
• large bowl

1. 1

   Heat vegetable oil in a large nonstick skillet or wok over high heat until shimmering.

   vegetable oil: 2 tbsp
2. 2

   Add fresh corn kernels , season to taste with salt , toss once or twice, and cook without moving until charred on one side, about 2 minutes.

   fresh corn kernels: 3 c, salt: 1/4 tsp
3. 3

   Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
4. 4

   Continue tossing and charring until corn is well charred all over, about 10 minutes total.
5. 5

   Transfer to a large bowl .
6. 6

   Add feta or Cotija cheese (finely crumbled) , scallions (green parts only, finely sliced) , cilantro leaves (finely chopped) , jalapeño pepper (seeded and stemmed, finely chopped) , garlic (pressed or minced) , mayonnaise , lime juice (fresh) , and chili powder and toss to combine.

   feta or Cotija cheese (finely crumbled): 2 oz, scallions (green parts only, finely sliced): 1/2 c, cilantro leaves (finely chopped): 1/2 c, jalapeño pepper (seeded and stemmed, finely chopped): 1, garlic (pressed or minced): 1-2 tsp, mayonnaise: 2 tbsp, lime juice (fresh): 1 tbsp, chili powder: 1 tsp
7. 7

   Taste and adjust seasoning with salt and more chili powder to taste.
8. 8

   Serve immediately.