Inspired by Mexican elote, this corn salad makes great use of late summer sweet corn with tangy lime juice and flavorful poblano peppers. Add jalapeno peppers for extra spice or chipotle chili powder for a smoky kick.
2 tablespoons vegetable oil
4 ears fresh sweet corn, shucked with kernels removed (about 3 cups fresh kernels)
2 ounces crumbled cotija cheese
3 scallions, sliced (separate white bottoms from green tops)
1/2-cup freshly chopped cilantro leaves
1 large poblano pepper, seeded, stemmed and finely chopped
2 medium cloves of garlic, minced
2 tablespoons real mayonnaise
1 tablespoon fresh lime juice
Chili powder or hot chili flakes to taste
Heat oil in a large nonstick skillet over high heat until shimmering, then add corn kernels and a pinch of salt. Toss the corn a couple of times and then cook until the corn is charred on one side, about two minutes. Stir and repeat until the corn is evenly charred, about eight to 10 minutes total. Halfway through the charring process, add the chopped poblano pepper and the white ends of the scallions. When the corn is evenly charred and the pepper and scallions and pepper have softened, transfer the vegetable mixture to a large bowl and add the cheese, green scallion tops, cilantro, garlic, mayonnaise, lime juice and chili powder. Toss to combine and add more lime juice or chili powder to taste. Serve warm.