Mexican "Esquites" Roasted Corn Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 slices bacon
  • 5 cups frozen corn
  • 1 red pepper, chopped
  • 1 jalapeno, chopped
  • ⅓ cup mayonnaise
  • 2 Tbsps. butter, melted
  • 1½ Tbsps. lime juice
  • ¼ tsp. each ancho chile powder, garlic powder, salt, sugar
  • ⅛ tsp. cumin
  • ⅓ cup cotija or feta cheese, chopped and crumbled
  • 1 avocado, peeled, chopped
  • ¼ cup green onions (scallions), chopped
  • ¼ cup cilantro leaves
Instructions
  1. In a large skillet, fry bacon then transfer to a plate lined with paper towels. Chop when cooled.
  2. Heat a large, non stick pan over high heat without oil. Add corn and let it sit 3 minutes or so without stirring so it begins to brown and roast. Then give and shake or stir and roast another 2-3 minutes until the corn is roasted all over. Transfer to a large bowl.
  3. Repeat the same process with the red pepper and jalapeno and transfer to the bowl with the roasted corn.
  4. Stir in remaining ingredients. Serve room temperature or cold.
Notes
You will need a decent non stick pan to roast the corn and peppers. Otherwise it may stick too much.
Thanks Lindsay from Pinch of Yum for introducing me to this roasted corn technique.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/roasted-mexican-esquites-corn-salad/