Esquites(Mexican Corn Salad)

• 2 tablespoons butter
• 3 cups corn kernels, cut from the cob, uncooked, about 4 ears
• 3 tablespoons mayonnaise, I use Duke's light
• 1 garlic clove, finely minced
• 2 scallions, sliced
• 14 cup cilantro, chopped
• 1 lime, juice of
• 2 tablespoons Cotija cheese, crumbled, can use feta cheese
• chili powder, to taste

1. Melt butter in a heavy skillet over medium high heat.
2. Add corn and toss the corn.
3. Cook until charred, about 6 minutes.
4. Toss the corn and cook again until charred again, about 6-10 minutes more.
5. Add the jalapeno and saute for 1 minute.
6. Remove from heat.
7. Add the remaining ingredients and mix.
8. Serve warm or at room temperature.

butter, corn kernels, mayonnaise, garlic, scallions, cilantro, lime, cotija cheese, chili powder

Taken from www.food.com/recipe/esquites-mexican-corn-salad-504180 (may not work)