Mexican street corn salad

Rip off the husks and spin each ear to peel off the corn silks.

Set a small bowl upside down in a medium bowl, cut the bottom off an ear to make it flat, stand it on the pedestal and cut the kernels off close to the cob.

Heat a large 12 inch cast iron pan over very high heat, add about three tablespoons of neutral high smoke point oil and add all the corn -- the sizzle should be loud.

Add a strong pinch of salt and let the corn sizzle and caramelize undisturbed 60 to 90 seconds.

Toss and cook another 3 to 4 minutes over very high heat, tossing every 90 seconds, until the kernels start to pop.

Toss once more to lift the brown bits, then transfer the corn to a medium bowl and cool it, because it is hot enough to break the mayonnaise.

Crumble 75 grams of Cotija and set it aside.

Add 20 grams of very finely diced jalapeno, 35 to 40 grams of thinly sliced scallions and 20 grams of rough chopped cilantro to the corn.

Zest the whole lime over the bowl, cut it in half and squeeze in the juice.

Microplane in two to three cloves of garlic, then add the mayo, sour cream, black pepper, chili powder and the grated Cotija, keeping a little back to garnish.

Stir to combine and taste for salt, acid and fat before serving; it is good hot, warm, room temperature or cold.