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No-Mayo Esquites (Mexican Street Corn Salad)<\/h3>\n
Makes 4 to 6 servings<\/p>\n
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- \u00bc cup plus 1 tablespoon extra-virgin olive oil, divided<\/li>\n
- 4 cups fresh corn kernels (from 4 medium ears of corn), or frozen, unthawed<\/li>\n
- 2 garlic cloves, finely chopped<\/li>\n
- 1 teaspoon kosher salt, divided<\/li>\n
- 1\u00bd teaspoons chili powder<\/li>\n
- 1 teaspoon garlic powder<\/li>\n
- \u00bd teaspoon freshly ground black pepper<\/li>\n
- 2 teaspoons grated lime zest<\/li>\n
- \u00bc cup fresh lime juice (about 2 limes)<\/li>\n
- \u00bd cup crumbled cotija cheese, plus more for garnish<\/li>\n
- 1 teaspoon Taj\u00edn seasoning, plus more for garnish (see Hot Tip)<\/li>\n
- 4 green onions (white and green parts), thinly sliced<\/li>\n
- 1 cup chopped fresh cilantro, plus more for garnish<\/li>\n
- \u00bd medium red onion, chopped<\/li>\n
- 1 large fresh jalape\u00f1o pepper, stemmed, seeded, and chopped (deveined for less heat)<\/li>\n
- \u00bc cup salted roasted pepitas (pumpkin seeds)<\/li>\n<\/ul>\n
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Once shimmering, add the corn, spread into an even layer in the pan, and cook, undisturbed, until the corn is light golden brown on the bottom, about 4 minutes. Flip the corn and cook until golden brown, about 2 minutes more. Add the garlic, \u00bd teaspoon of the salt, the chili powder, garlic powder, and black pepper and cook, stirring frequently so the garlic doesn\u2019t burn, until the garlic has softened, 1 to 2 minutes. Set aside.<\/p>\n
In a medium bowl, whisk the remaining 3 tablespoons of oil, the remaining \u00bd teaspoon of salt, the lime zest, lime juice, cotija, and Taj\u00edn. Add the corn mixture along with the green onions, cilantro, onion, jalape\u00f1o pepper, and pepitas and toss to combine.<\/p>\n
TO SERVE: Transfer to a serving dish and garnish with more cotija, cilantro, and a sprinkle of Taj\u00edn.<\/p>\n
HOT TIP\nNo Taj\u00edn? Use a chile lime seasoning (with salt) or make your own using 1 tablespoon fine chile flakes, \u00be teaspoon kosher salt, and 1 teaspoon lime zest.<\/p>\n
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