Tuesday, June 23, 2015

Esquites (Creamy Corn Salad)

I have been looking for another side dish to go with tacos besides Spanish Rice.  I finally found one to give it a try in the May issue of Cooking Light.

Esquites Creamy Corn Salad

2 tbsp. olive oil
2 (16 oz) packages frozen whole kernel corn, divided
2 tsp. sugar, divided
1/4 c. canola mayonnaise
2 tbsp. fresh lime juice
1 1/2 tsp. ancho chile powder
1/2 tsp. ground coriander
3/4 tsp kosher salt
2 ounces Cotija Cheese, grated (about 1/2 c)

Heat a large cast iron or there heavy skillet over medium-high heat.  Add 1 tbsp. oil to pan; swirl to coat.  Add half of corn and and 1 tsp. sugar; toss to combine.  Cook, without stirring, 3 minutes or until corn begins to brown on bottom.  Stir and cook 3 minutes or until most of the kernels are browned.
Remove from pan.  Repeat procedure with remaining tablespoon of oil, corn and sugar.
Combine mayonnaise, lime juice, chile powder, ground coriander and salt in medium bowl, stirring with whisk.  Add corn; toss to combine.  Sprinkle cheese over corn; serve warm at room temperature or chilled.

The only thing I didn't like is that it had to much lime taste to me.  So next time I will cut it a bit.  

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