canola or vegetable oil
fresh or thawed frozen corn kernels (from about 5 medium ears)
kosher salt
garlic, minced
coarsely chopped fresh cilantro
small jalapeño pepper, seeded and finely chopped
crumbled Cotija cheese, plus more for garnish
mayonnaise or Mexican crema
freshly squeezed lime juice
chili powder
Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove from the heat and let the corn cool for a few minutes.
Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder, and stir to combine. Top with more Cotija and serve warm or at room temperature.