1/2 cup finely sliced scallion, green tops only, or finely diced red onion
1/2 cup finely chopped fresh cilantro leaves
1 jalapeño pepper, seeded, stemmed and finely chopped
2 medium garlic cloves, minced
1 tablespoon fresh lime juice
Pinch of chili powder
Heat oil in a large nonstick skillet or wok over high heat until
Add corn kernels, season to taste with salt, toss once or twice, and
cook without moving until charred on one side, about 2 minutes. Continue
tossing and charring until well charred all over, about 10 minutes total.
Transfer to a large bowl.
Mix together well the mayonnaise, cotija cheese, scallion or onion,
cilantro, jalapeño, garlic, lime juice and chili powder (if using). Toss
with the corn. Taste and adjust seasonings.
* Best if made with fresh corn, but you can substitute two to three cans
whole kernel corn, drained well. Or you can use 1 (14 ounce) bag of frozen corn.
Fresh corn is more authentic.