Esquites (Mexican Street Corn Salad)

Steps

1. 1

   Soak the shucked corn in water for 10–20 minutes.

   Start 20-minute timer
2. 2

   Preheat the grill to medium heat. The source’s heat cue is that you should be able to hold your hand about an inch above the grates for 5–7 seconds.

   Start 7-second timer
3. 3

   Drain the corn and grill it for 5–10 minutes per side, until the kernels begin to turn golden.

   Start 10-minute timer
4. 4

   Remove the corn from the grill and let it cool until it is comfortable to handle.

5. 5

   Using a sharp knife, cut the kernels from the cobs. The source estimates roughly 1 cup of kernels per large ear.

6. 6

   Heat the butter in a large skillet, preferably cast iron. Add the minced onion and sauté until soft.

7. 7

   Add the corn kernels to the onion and sauté until bright yellow and lightly golden.

8. 8

   Remove the pan from the heat. Mix in the mayonnaise and lime juice.

9. 9

   Spoon the corn mixture into individual serving cups or bowls. Top with queso fresco, chili powder, hot sauce, and cilantro as desired.