Mexican Esquites Corn Salad

From a YouTube video Watch the original

Ingredients

• 3 tablespoons sour cream
• 3 tablespoons lime juice
• 1 tablespoon mayonnaise
• 1/4 teaspoon salt
• 2 serrano chilis, sliced
• 6 ears of corn
• 2 tablespoons vegetable oil
• 2 cloves garlic
• 1/2 teaspoon chili powder
• 1 cup cotija cheese (or feta cheese as a substitute)
• 3/4 cup cilantro
• 3 scallions

Instructions

1. Make the crema sauce by whisking together sour cream, lime juice, mayonnaise, and salt.
2. Add sliced serrano chilis to the sauce.
3. Cut corn off the cob and char half of it in a hot skillet with oil and salt for 3 minutes, then repeat with the remaining corn.
4. Add garlic, chili powder, and a little more oil to the skillet, then mix with the charred corn.
5. Let the corn cool for 15 minutes, then stir in cotija cheese, cilantro, and scallions.
6. Adjust seasoning with salt and lime juice.
7. Serve and enjoy the spicy and toasty Mexican Esquites Corn Salad.

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