Mexican Street Corn Salad

I've had this at various Mexican or Latin Fusion restaurants.  It's so good - comfort food-like.  I combined recipes from several sources to get my version, which I tried to make it a little healthier than most.  You can prepare most if it ahead of time and finish preparation just before serving.

8 ears sweet corn

1 T olive oil
1 jalapeño pepper, seeded and stemmed, finely chopped
2 medium cloves garlic, minced
1/2 C scallions, minced (about 4)
1/2 D fresh cilantro, finely chopped (reserve a couple sprigs for garnish)

1 T lime juice

Red pepper flakes (optional)

2 oz. feta or cotija cheese, finely crumbled

2 oz. queso fresco, finely crumbled 

2 T light mayonnaise

 

Clean sweet corn and roast under broiler or on grill until lightly roasted and cooked.  Cool and remove corn from cob.  

Heat oil in pan and saute pepper for a minute or two until just cooked.  Add garlic and saute another minute, being careful not to char the garlic.  Mix the pepper mixture with the corn and add scallions, cilantro, lime juice and red pepper flakes.  The red pepper adds additional heat, if desired.

Just before serving heat the corn mixture.  Mix together the two cheeses and reserve a couple tablespoons of the mixture.  Mix the remaining cheese with the mayonnaise and then stir into the warm corn.  Add additional red pepper flakes and salt, if necessary.  

Place in serving dish and garnish with remaining cheese.  Top with the cilantro sprigs.