Esquites (Mexican Corn Salad)

Name: Esquites (Mexican Corn Salad)
Yield: Serves 6 to 8
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 3 tablespoons, lime juice, plus extra for seasoning (2 limes); 3 tablespoons, sour cream; 1 tablespoon, mayonnaise; 1–2 , serrano chiles, stemmed and cut into ⅛-inch-thick rings; , Salt; 2 tablespoons plus 1 teaspoon, vegetable oil; 6 ears, corn, kernels cut from cobs (6 cups); 2 , garlic cloves, minced; 1/2 teaspoon, chili powder; 4 ounces, cotija cheese, crumbled (1 cup); 3/4 cup coarsely, chopped fresh cilantro leaves; 3 , scallions, sliced thin

Side Dishes
Latin America & Caribbean
Mexican
Fruits & Vegetables
Vegetables
Vegetarian

By Lan Lam ･ Appears in Cook's Illustrated July/August 2018, America's Test Kitchen TV

Make this bright, creamy charred-corn salad without firing up the grill.

SERVES 6 to 8

TIME 45 minutes, plus 15 minutes cooling

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