Esquites (Warm Mexican Street Corn Salad)

Found here: https://www.seriouseats.com/recipes/2012/07/esquites-Mexican-street-corn-salad-recipe.html

Smoky, sweet, spicy, and tangy, Esquites are the off-the-cob version of Elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn't hurt.

YIELD: serves 4
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
RATED:
 
Ingredients
2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
1/2 cup finely sliced scallion greens
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 (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Directions
1.
Heat oil in a large non-stick 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 well charred all over, about 10 minutes total. Transfer to a large bowl.

2.
Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

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Found here: https://www.thekitchn.com/easy-potluck-recipe-esquites-mexican-corn-salad-191567

Serves 4 to 6 as a side

2 tablespoons canola or vegetable oil
4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
1/2 teaspoon kosher salt
1 clove garlic, minced
1/4 cup coarsely chopped fresh cilantro
1 small jalapeño pepper, seeded and finely chopped
3 tablespoons crumbled Cotija cheese, plus more for garnish
2 tablespoons mayonnaise or Mexican crema
1 tablespoon freshly squeezed lime juice
1 1/2 teaspoons chili powder

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove the skillet from the heat and allow the corn to cool for a few minutes.

Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder and stir to combine. Top with additional Cotija and serve warm or at room temperature.

Recipe Notes
Make ahead: The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.