Esquites (Mexican Corn Salad)

[nverland]

Esquites (Mexican Corn Salad)
Servings: makes 4 servings

Ingredients
2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons Cotija (or feta), crumbled
Chili powder to taste

Directions
Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, sauté for a minute and remove from heat.
Mix everything and serve warm or at room temperature.