Skillet Esquites (Mexican Street Corn Salad) with Dorothy

From Dorothy: "I’m showing off the Tuxton Concentrix 2-Piece Nonstick Frypan Set to make this skillet recipe easy.  Isn’t this blush pink color fabulous? I think pans can and should be both useful AND beautiful!

The set comes with 8-inch and 11-inch frypans that have a core of aluminum for even heat, a stainless steel body and a ceramic coating for the smoothest, slipperiest nonstick finish I’ve cooked with. In fact, it is so slick I have done a fried egg in the small skillet with no added fat whatsoever!"

Ingredients

• 4 ears of corn, husked and silk removed
• 1 tablespoon olive oil, vegetable oil or butter (whatever you like to use in a skillet)
• 2 limes (divided use)
• 2 tablespoons mayonnaise (or you can use Mexican crema)
• 1/4 cup crumbled cotija cheese or queso fresco (or Feta if you can't find the Mexican cheese), with a bit more for garnish
• 1/3 cup chopped cilantro leaves, plus a few leaves saved for garnish
• 1 jalapeno pepper, seeded, stemmed and finely minced (use 1/2 a pepper if it is super hot to you)
• 1/2 teaspoon ground ancho pepper or chili powder (or use some red chili flakes if you don't have chili powder)
• 1/4 teaspoon ground cumin
• 1 garlic clove, pressed or finely minced
• 1 scallion, finely chopped (optional)
• .
• Garnish: cilantro leaves, crumbled cotija cheese,

For the full recipe and more from Dorothy, check out Shockingly Delicious