1small jalapeño pepper,seeds and stem removed, diced
1small red pepper or chili seeds and stem removed,chopped
¼teaspooncrushed red pepper flakes
½a small red onion,chopped
⅓cupQueso Fresco or Cotija cheese,crumbled, plus extra for serving (68g or 2 1/2oz)
¼cupfresh cilantro leaves,minced (parsley is fine too) (5g)
Additional lime wedges,cheese, fresh ground black pepper and cilantro leaves for serving
For the dressing:
Blend together the mayonnaise, lime juice, and chili powder. Season with salt and pepper to taste.
For the corn:
Cut the corn kernels from the cobs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add half the corn kernels and spread to cover the bottom of the skillet. Season with a pinch of salt and plenty of fresh black pepper. Cover and cook undisturbed until the corn is charred, about 5 minutes. Remove the corn to a large bowl to cool. Repeat with another tablespoon of oil and the remaining corn.
Once the second batch of corn is charred, remove the skillet from the lid. Add the garlic, jalapeño, chopped red pepper, if using, and the red pepper flakes. Sauté (off heat) until the garlic is fragrant, about 1 minute. Combine with the previously cooked corn. Allow the corn mixture to cool for 15 minutes.
Add the chopped onion to the charred corn. Pour the mayonnaise mixture over the corn, peppers and onions and toss to combine. Add the cheese and cilantro and fold together until blended.
Check the seasoning and add salt or pepper, if needed. Garnish with extra cheese, cilantro and lime wedges. Serve
Substitute sour cream or plain Greek Yogurt for half the mayonnaise, if desired.