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Seriouseats.com
Ingredients
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2tablespoons (30ml) vegetable oil 4ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) Kosher salt 2ounces (60g) feta or Cotija cheese, finely crumbled 1/2cup finely sliced scallions, green parts only 1/2cup (1/2 ounce) fresh cilantro leaves, finely chopped 1jalapeño pepper, seeded and stemmed, finely chopped 1 to 2medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons) 2tablespoons (30ml) mayonnaise 1tablespoon (15ml) fresh lime juice from 1 lime Chile powder or hot chile flakes, to taste
Directions
Heat oil in a large nonstick 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 corn is well charred all over, about 10 minutes total. Transfer to a large bowl. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
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