Mexican Street Corn - Esquites

Step 1

Heat oil in a medium size skillet over medium-low heat. Add garlic and saute for 1 minute, swirling the pan a few times to keep the garlic from browning. Set aside to cool while you prepare the corn.

Step 2

Place two ears of corn at a time, in a gallon size ziplock bag. Wet your fingers under the faucet and sprinkle a bit of water into the bag with your hand (just a bit, probably about a teaspoon). Seal the bag and place in microwave for 3 ½ minutes. Corn should be crisp-tender and the kernels should not be wrinkled. If they are wrinkled after the first two ears, reduce the cooking time a bit. Microwaves vary widely in intensity. Remove ears from bag onto a cutting board or work surface to cool a bit. Repeat till all 8 ears are cooked.

Step 3

When corn is cool enough to handle, cut kernels from cobs and transfer to a fairly large bowl.

Step 4

Add garlic (and oil), jalapeño, green onions and cilantro. Stir to combine.

Step 5

In a small bowl, combine mayo, lime juice, cotija cheese, chili powder and salt. Whisk till smooth. Add to corn mixture and stir to combine.

Step 6

Taste and add more salt, if needed. Serve warm or at room temperature. To warm, just place in the microwave for 1-2 minutes. Garnish with more cilantro, a bit of finely diced jalapeño and a sprinkle of chili powder, if desired. The cotija cheese pretty much "melts" into the delicious sauce, so if you want to sprinkle a little more on the top as a garnish, that would be pretty too.