Ingredients
- 2 tablespoons (30ml) vegetable oil
- 4 ears fresh corn, shucked, kernals removed from cob (about 3 cups fresh corn kernels)
- 1 roasted red pepper, finally chopped
- Kosher salt
- 2 ounces feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 to 2 medium cloves garlic, finely chopped; if sharp, roast first
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) fresh lime juice from 1 lime
- Black pepper
Cook Time: 20 minutes.
Step 1
Heat 1/2 oil in a large nonstick skillet over high heat until shimmering. Roast garlic and jalapeño to sweeten and draw out flavor. Remove from skillet to cool before chopping.
Step 2
Add remaining oil. When hot, 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 the second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Step 3
Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, and lime juice to the bowl. Toss to combine. Taste and adjust salt to taste.
Can be served warm or cold as a side dish (serves 4) or with tortilla chips as an appetizer (serves 12).
