Looking for something a little different for your corn party? Try this version of Mexican Street Corn Salad by Serious Eats. Feel free to make this recipe your own by using peppers of choice or omitting the cilantro. The key is the roasted corn which can be done atop the grill or in the pan as the recipe suggests. They key flavors lie within the corn, lime and spices. Everything else can be adjusted according to preference.
2 tablespoons oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste
1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. 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 second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
2. Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.