I used frozen corn to make the Esquites | Creamy Mexican Street Corn Salad. Heat a heavy pan, preferably a cast iron pan on medium high heat.
Add the oil to the pan and when the oil starts to smoke, add the frozen corn kernels. Mix it well and let it caramelize / roast on one side. Then mix it well and let it roast on the other side. I left it for 3 to 4 minutes without disturbing and then mixed it and did the same until it was uniformly caramelized all over.
At the end of the cooking time add the minced garlic, jalapeno, chili powder and salt and mix well. Let it cook for a minute and then turn off the flame.
Add the sour cream, lemon juice, cilantro and cheese and mix it well.
Serve warm or at room temperature.
I used frozen corn kernels to make the Esquites | Creamy Mexican Street Corn Salad. It worked great. You could use fresh corn kernels or canned ones as well.
Make sure that you let the corn get a slight char all over. That makes the Esquites very flavorful.
We could use mayonnaise or Greek yogurt instead of sour cream. We could skip it altogether as well.
The actual recipe calls for crumbly Mexican cheese like cotija. Feta would work well as well. I ran out of my feta stock and hence uses Mexican blend cheese.
Don't skip the chili powder. It adds a zing to the salad.