Esquites, otherwise known as Mexican Corn Salad

This easy and tasty corn salad is basically Mexican grilled corn (elote) turned into a side dish. It relies on only a few ingredients but it’s packed full of flavor. I like to grill the corn, to give the dish a tinge of smoke but if you don’t have a grill, just use the broiler instead, placing the corn under the broiler for 5 minutes initially, or until it starts to char and then rotating the corn 90˚ and letting the other sides of the corn char in 2-3 minutes. Cotija, by the way, is a hard cow milk Mexican cheese that can be found in most grocery stores, but if you can’t find it, feta will work in it’s place.