Feel free to make this with fresh corn if available. You will need approximately 6 cups of corn, which is about 6 large cobs, shucked with the kernels cut from the cob. The salad is delicious warm or room temperature and terrific as a leftover.
Servings8servings
Ingredients
2tablespoonsextra-virgin olive oil,divided
6cups fresh or frozen (defrosted) corn,divided
2teaspoonssugar
3tablespoonsmayonnaise
2tablespoonsfresh lime juice
1 1/2teaspoonsancho chile powder
1/2teaspoonground coriander
3/4teaspoonKosher salt
2ouncesCotija cheese,grated or crumbled (about 1/2 cup)
1/4cuproughly chopped fresh cilantro
Instructions
Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of the corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned.
Remove corn from pan and repeat with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.
Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn and cilantro; toss to combine. Sprinkle cheese over the corn.