Mexican Street Corn Salad (Esquites)

For the corn and totopos

1. Preheat the oven to 400°F (200°C).

2. Brush the corn ears with melted butter and place on a wire rack set over a baking sheet.

3. Roast in the oven until tender, about 15–20 minutes.

   Then 15 min of waiting

4. Heat about 1 inch of vegetable oil in a pot over medium-high heat.

5. Deep-fry the tortilla squares in batches until golden and crisp, 2–3 minutes per batch.

6. Drain on paper towels and sprinkle with a pinch of salt.

7. Switch the oven to high broil and char the tender corn ears, turning halfway, for 3–5 minutes until charred in spots.

8. Let the corn cool completely before cutting kernels off the cob.

   Then 10 min of waiting

For the dressing

9. In a medium bowl, whisk together mayonnaise, Mexican crema, lime zest, lime juice, minced garlic, ground ancho chile, ground chile de árbol, salt, and black pepper until smooth.

For the salad

10. In a large bowl, combine the cooled corn kernels, diced red onion, jalapeño, red bell pepper, and chopped cilantro.

11. Pour the dressing over the vegetables, add 1/2 cup Cotija cheese, and toss until evenly coated.

12. Just before serving, fold in most of the crispy totopos, reserving a few for garnish.

13. Transfer to a serving dish and top with the reserved totopos, extra Cotija cheese, and chopped cilantro.