Charred Corn Esquites with Cotija Cheese

1. Prepare the Creamy Base

In a large bowl, combine 3 tablespoons of lime juice, 3 tablespoons of sour cream, 1 tablespoon of mayonnaise, and the serrano chiles with a ¼ teaspoon of salt. This forms a creamy, tangy base that will coat the corn.

2. Char the First Batch of Corn

To char the first batch of corn, heat 1 tablespoon of oil in a 12-inch nonstick skillet over high heat. Add 3 cups of corn kernels and sprinkle with ¼ teaspoon of salt. Spread the corn evenly in the skillet and cover it. Let the corn cook undisturbed for about 3 minutes until it turns brown-black in spots, giving it a smoky flavor. Remove the skillet from the heat and let the corn stand for 15 seconds.

3. Transfer Charred Corn to Bowl

Transfer the charred corn to the bowl with the sour cream mixture.

4. Char the Second Batch of Corn

Repeat the charring process with another tablespoon of oil, the remaining 3 cups of corn kernels, and ¼ teaspoon of salt.

5. Infuse Garlic and Chili Flavor

Once you've charred all the corn, return the skillet to medium heat and add 1 teaspoon of oil. Add the minced garlic and 1/2 teaspoon of chili powder, stirring constantly for about 30 seconds. This step infuses the corn with aromatic garlic and chili flavor.

6. Combine Corn and Garlic Mixture

Transfer the garlic mixture to the bowl with the corn and toss everything together. Let the mixture cool for at least 15 minutes so the flavors can meld.

7. Add Final Ingredients and Season

Finally, add the crumbled cotija cheese, chopped cilantro, and sliced scallions to the bowl. Toss everything together and season with more salt and up to 1 tablespoon of extra lime juice if needed. This final mix, with fresh herbs and cheese, adds brightness and richness to the salad.