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Esquites (Mexican Corn Salad)

kept byhawk206
recipe byThe Kitchn

2 tablespoons canola oil, or other neutral cooking oil
4 cups fresh or frozen yellow corn, thawed if frozen (from about 6 ears)
2 cloves garlic, minced
1 small hot pepper (such as jalapeƱo or red chile), seeded and minced
3 tablespoons crumbled cotija cheese, plus more for garnishing
2 tablespoons mayonnaise (or more to taste)
2 tablespoons chopped cilantro
1 1/2 teaspoons Mexican-style chili powder
Juice from two limes
Kosher salt, to taste



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