Esquites (Mexican Corn Salad)

In a large bowl, combine 3 tablespoons lime juice, 3 tablespoons sour cream, 1 tablespoon mayonnaise, 1–2 thinly sliced serrano chiles, and ¼ teaspoon table salt. Stir to combine and set aside.

Toss the corn kernels with 2 tablespoons of vegetable oil.

Heat ½ teaspoon vegetable oil in a 12-inch skillet over high heat until smoking. Add half of the corn kernels in an even layer. Sprinkle with ¼ teaspoon table salt. Cover and cook, without stirring, until the corn touching the skillet is charred, about 3 minutes. Remove from heat and let stand, covered, for 15 seconds until popping subsides.

Transfer the charred corn to the bowl with the dressing. Repeat the searing process with the remaining corn, using ½ teaspoon vegetable oil and the remaining ¼ teaspoon table salt.

Return the skillet to medium heat and add the remaining 1 teaspoon vegetable oil. Add the minced garlic cloves and chili powder. Cook, stirring constantly, until fragrant, about 30 seconds.

Transfer the garlic and chili mixture to the bowl with the corn and dressing. Toss to combine.

Let the corn mixture cool for at least 15 minutes.

Add the crumbled cotija cheese, chopped cilantro, and sliced scallions to the bowl. Toss to combine.

Season the esquites with additional table salt and up to 1 tablespoon of extra lime juice to taste. Serve immediately.