kosher salt and freshly ground black pepper,to taste
2tablespoonscotija cheese,finely grated or crumbled, plus more for garnish
1tablespooncilantro,finely chopped, plus more for garnish
2tablespoonsmayonnaise
1½teaspoonsWorcestershire sauce
¼teaspoonDijon mustard
2clovesgarlic,grated
1lime,juiced
1dash hot sauce
Instructions
Trim corn kernels from the cobs, discarding the cobs. Seed and finely chop the jalapeño.
Heat 1 tablespoon oil in a large skillet over medium-high. Add the corn, jalapeño and a pinch of salt. Saute 5-8 minutes or until corn is charred in spots. Set aside to cool slightly.
In a large bowl, whisk the remaining 3 tablespoons oil, cotija, cilantro, mayonnaise, Worcestershire, mustard, garlic, lime juice, hot sauce, and salt and pepper to taste. Add the corn, and toss well to combine. Transfer to a serving bowl or platter. Garnish with cilantro.