Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Black Bean Salad with Corn, Red Peppers, Avocado and Lime-Cilantro Vinaigrette

Ingredients

• 2 15-ounce cans black beans, rinsed and drained
• 3 ears fresh cooked corn, kernels cut off the cob
• 2 red bell peppers, diced
• 2 cloves garlic, minced
• 2 tablespoons minced shallots, from one medium shallot
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 9 tablespoons extra virgin olive oil, best quality such as Colavita
• 1 teaspoon lime zest (be sure to zest limes before juicing them)
• 6 tablespoons fresh lime juice
• 1/2 cup chopped fresh cilantro, plus more for garnish
• 2 Hass avocados, chopped

Instructions

1. Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

(Source)

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.

Summer Corn Cakes with Chopped Tomato

I've been trying to cut down on my meat intake lately, mostly for my health, and I've been searching through and trying many "meatless" recipes. I found this one last week for Summer Corn Cakes and it definitely does not disappoint!

Summer Corn Cakes with Chopped Tomato and Avocado Salsa

Makes about 12 large cakes; serves 6 to 8

• 3 EARS CORN, SHUCKED
• 1 CUP ALL-PURPOSE FLOUR
• 1/2 CUP CORNMEAL (IF YOU CAN ONLY FIND CORNMEAL MIX, SKIP THE BAKING POWDER.)
• 1/4 CUP DICED RED ONION
• 1/4 CUP THINLY SLICED FRESH BASIL
• 1 TEASPOON BAKING POWDER
• 1/2 TEASPOON BAKING SODA
• SEA SALT AND FRESHLY GROUND BLACK PEPPER
• 2 LARGE EGGS, LIGHTLY BEATEN
• 2 TABLESPOONS WELL-SHAKEN BUTTERMILK
• 2 TABLESPOONS UNSALTED BUTTER, MELTED
• CANOLA OIL, FOR FRYING
• CHOPPED TOMATO AND AVOCADO SALSA (RECIPE FOLLOWS)

1. Preheat oven to 200 degrees F. Line a baking sheet with a brown paper bag.
2. Cut the corn from the cobs into a large bowl, and scrape the stripped cobs with the back of the knife (or a spoon) to release the juices into the bowl.
3. Place 2 cups of the corn kernels into a food processor, and pulse several times, until the corn is slightly pureed but still chunky. Scrape into the bowl with the remaining corn kernels.
4. Add flour, cornmeal, onion, basil, baking powder, baking soda, salt and pepper to the corn. Stir to mix.
5. Add the eggs, buttermilk and butter, and stir just to combine. (Do not overmix.)
6. Place a large skillet over medium heat. Add just enough canola oil to barely cover the bottom, and heat until sizzling hot.
7. One heaping tablespoon at a time, scoop the batter into the skillet. Cooking in batches of 4 to 5 to avoid overcrowding, fry the cakes 1 to 2 minutes per side, until golden brown.
8. Drain on the lined baking sheet, and place in the oven to keep warm while cooking the remaining corn cakes. Serve warm topped with a heap of Chopped Tomato and Avocado Salsa.

Makes about 2 cups

• 1 LARGE TOMATO, CORED AND CHOPPED
• 1 SCALLION, TRIMMED AND MINCED
• 1/2 JALAPENO PEPPER, CORED, SEEDED AND DICED
• 1 TABLESPOON CHOPPED FRESH BASIL
• 1 TABLESPOON CHOPPED FRESH CILANTRO
• 1 GARLIC CLOVE, MINCED
• JUICE OF 1/2 LIME
• 1 1/2 TEASPOONS EXTRA-VIRGIN OLIVE OIL
• 1 1/2 TEASPOONS WHITE WINE VINEGAR
• SEA SALT AND FRESHLY GROUND PEPPER
• 1 AVOCADO, PEELED, PITTED AND DICED

1. Place all of the ingredients (except the avocado) in a bowl, and stir to mix. Refrigerate in an airtight container until ready to serve, for up to 2 days.
2. Just before serving, add the avocado, and mix gently.