Esquites (Creamy Corn Salad)

• 2 tablespoons olive oil
• 2 (16-ounce) packages frozen whole-kernel corn, divided
• 2 teaspoons sugar, divided
• 1/4 cup canola mayonnaise
• 2 tablespoons fresh lime juice
• 1 1/2 teaspoons ancho chile powder
• 1/2 teaspoon ground coriander
• 3/4 teaspoon kosher salt
• 2 ounces Cotija cheese, grated (about 1/2 cup)

1. Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.
2. Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle cheese over corn; serve warm, at room temperature, or chilled.

olive oil, corn, sugar, canola mayonnaise, lime juice, chile powder, ground coriander, kosher salt, cotija cheese

Taken from www.myrecipes.com/recipe/esquites-creamy-corn-salad (may not work)