Make this bright, creamy charred corn salad without firing up the grill
1 to 2 serrano chiles, stemmed and cut into 1/8-inch-thick rings
Salt
2 tablespoons plus 1 teaspoon vegetable oil
6 ears corn, kernels cut from cobs (6 cups)
2 garlic cloves, minced
1/2 teaspoon chili powder
4 ounces cotija cheese, crumbled (1 cup)
3/4 cup coarsely chopped fresh cilantro
3 scallions, sliced thin
1. Combine lime juice, sour cream, mayonnaise, serrano(s) and 1/4 teaspoon salt in a large bowl. Set aside.
2. Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat until shimmering. Add half the corn and spread into an even layer. Sprinkle with 1/4 teaspoon salt. Cover and cook, without stirring, until the corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds, until any popping subsides. Transfer corn to the bowl with the sour cream mixture. Repeat with 1 tablespoon oil, 1/4 teaspoon salt and remaining corn.
3. Return the now-empty skillet to medium heat and add the remaining 1 teaspoon oil, garlic and chili powder. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer garlic mixture to the bowl with corn mixture and toss to combine. Let cool for at least 15 minutes.
4. Add cotija, cilantro and scallions and toss to combine. Season salad with salt and up to 1 tablespoon extra lime juice to taste. Serve.
Recipe notes: If desired, substitute plain Greek yogurt for the sour cream. We like serrano chiles here, but you can substitute a jalapeño chile that has been halved lengthwise and sliced into 1/8-inch-thick half-moons. Adjust the amount of chiles to suit your taste. If cotija cheese is unavailable, substitute feta cheese.
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