A Mexican Side Dish

I've been using a lot of fresh corn to make various mixed vegetable side dishes lately.  While visiting my son in California, he introduced me to this tasty twist on Mexican street corn.  It's fresh and delicious.

Mexican Street Corn Salad

Mexican Street Corn Salad

2 Tbs vegetable oil
4 ears of fresh corn, cut kernels off cob
salt to taste
2 Tbs mayonnaise
2 oz. Cotija (or feta) cheese, crumbled
1/2 cup finely sliced scallions
1/2 cup fresh cilantro, chopped
1 jalapeno, seeded and finely chopped
1 tsp finely chopped garlic
1 Tbs lime juice
1/4 tsp chili powder (or more to taste)

Heat oil in large skillet over medium high heat.  Add corn kernels and stir to coat with oil.  Sprinkle with salt.  Allow corn to sit undisturbed to char on one side, about 2 minutes, then stir.  Let cook another 2 minutes without stirring.  Continue to stir and cook corn until charred on all sides, about 10 minutes.  Pour into large bowl.

Add remaining ingredients to the bowl of corn and toss to mix thoroughly.  Taste and adjust seasonings with salt and chili powder.