Mexican Street Corn Salad (Esquites) Recipe | Fronk Recipes | Umami

Ingredients

• 2 tablespoons (30ml) vegetable oil
• 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
• Kosher salt
• 2 ounces (60g) feta or Cotija cheese, finely crumbled
• 1/2 cup finely sliced scallions, green parts only
• 1/2 cup (1/2 ounce) 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 (about 1 to 2 teaspoons)
• 2 tablespoons (30ml) mayonnaise
• 1 tablespoon (15ml) fresh juice from 1 lime
• Chili powder or hot chili flakes, to taste