Mexican Street Corn Salad

I made this for a Mexican-themed dinner party at a friends house (November 2023)

Adapted from this recipe in [  ]: 

https://www.tasteofhome.com/article/mexican-street-corn-salad-esquites/

Ingredients
 
2 tablespoons olive oil
3 cups fresh corn or thawed frozen corn
1/2 cup mayonnaise  [I started with less mayo and added some yogurt]
1/3 cup crumbled Cotija cheese
1/3 cup chopped fresh cilantro
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice  [This is about  one half of a medium lime]
2 garlic cloves, minced
1/2 tablespoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
 
[I added about a tablespoon of minced red onion]
 
Directions
 
In a large skillet, heat the olive oil over medium-high heat. Add the corn [and garlic – I didn’t want to toss in raw garlic at the end]. Cook and stir for 8 to 10 minutes, until the corn is slightly charred.
 
Transfer the charred corn to a large bowl. Stir in the mayonnaise, cheese, cilantro, green onions, jalapeno, lime juice, garlic cloves, chili powder, salt and pepper [and minced red onion].
 
If desired, top the corn salad with any remaining cilantro and crumbled Cotija cheese. Esquites is usually served warm, not piping hot, so let the dish cool slightly before serving.

My Notes:

This came out very good. you definitely want to serve it right away.