One of my favorite things to make as a quick meal addition or something to take with you is this adaptation on Mexican street corn from The Food Lab.
Corn – Mexican Street Corn Salad
4 ears of corn, shucked and kernels removed (about 3 cups of kernels)
2 ounces cojita cheese, finely crumbled
1/2 cup finely sliced green onion
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 tablespoon lime juice (from 1 lime)
2 tablespoons vegetable oil
2 tablespoons mayonnaise
1 or 2 medium gloves garlic, minced or grated on a microplane
Chili powder or red pepper flakes
Heat the oil in a skillet over high heat until shimmering. Add the corn kernels, season to taste with salt, toss once or twice and cook without stirring, until charred on the first side, about 2 minutes. Toss the corn, stir, and repeat until charred on the second side, about 2 more minutes. Continue tossing and charring until the corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add the mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder to taste and toss to combine. Taste, and adjust seasoning with sale and more chili powder if desired.