Elote Salad

Elote is a favorite grilled corn Mexican street food. In salad form it is called esquites and combines the same delicious ingredients in an easy-to-make, off-the-cob vibrant side dish.
2 cans (11 oz. each) Del Monte® Summer Crisp® Whole Kernel Golden Sweet Corn
1/2 cup finely crumbled cotija or feta cheese
4 Tbsp. chopped cilantro, divided
2 Tbsp. mayonnaise
2 Tbsp. sour cream
1 lime (1 tsp. finely grated zest and 1 Tbsp. juice)
2 Tbsp. vegetable oil
1 1/2 tsp. chili powder
Drain corn in a colander and pat dry with a clean dish towel or paper towels; set aside. Combine cheese, 3 Tbsp. cilantro, mayonnaise, sour cream, lime zest and juice, in a large heat proof bowl; set aside.
Heat oil in a large nonstick skillet over medium-high heat until hot and shimmering. Add dry corn and spread to an even layer. Cook 5 minutes without stirring, until corn starts to turn golden brown. Cook 5 to 6 minutes, stirring occasionally, until toasted and golden. Add chili powder; cook 30 seconds, stirring constantly.
Add hot corn to bowl and stir to coat evenly. Sprinkle with remaining 1 Tbsp. cilantro before serving warm or at room temperature.
TIP: To toast corn in a cast iron skillet, prepare recipe as directed, except heat skillet over medium-high heat without oil about 3 minutes until hot. Add oil and heat 1 minute before adding corn.