Esquites (Mexican Corn Salad)

Ingredients

• 2 tablespoons butter 
• 4 servings chili powder to taste
• 1 handful cilantro leaves chopped
• 3 cups regular corn ( 4 ears)
• 2 tablespoons cotija crumbled (or feta)
• 1  glove garlic grated
• 2  green onions sliced
• 0.5  jalapeño diced seeded finely
• 1  juice of lime 
• 3 tablespoons mayonnaise 

Equipment

• frying pan

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.