08 September 2017

Mexican Corn Salad revamped

There have been several versions of this dish going around the interwebs this summer, from Taste of Home's Pinterest account to an overly complicated vegan version in which you make queso out of tofu and use precious vegannaise in the dressing. It's not a bad combination of flavors, and reminds me quite a bit of the corn on the cob I had in Rhode Island to accompany my fatty-ass lobster dinner there in June. But there are a couple of things I've changed about these recipes--the vegetable content and the amount of mayo, for starters.  I have a lot more (not very Mexican) basil than I do cilantro in the garden, so I made that trade, as well. Here's my version.  Since it's no longer just corn, I guess we should call it...



Mexican Corn and Squash

Serves 4 as a side

1 tablespoon olive oil
8 oz. corn kernels (frozen is fine, but thaw and drain first)
2 small-ish yellow summer squash, sliced and cut into half-moons
2 scallions, thinly sliced (green and white parts)
1 medium garlic clove, minced
1 small jalapeno, minced
2 tablespoons mayonnaise
juice of 1 lime
1/4 teaspoon smoked paprika (optional)
1 tablespoon thinly sliced basil leaves
4 oz. crumbled goat cheese
salt and black pepper to taste

Heat the oil in a large skillet over high heat and dump in the corn and squash with about a teaspoon of salt.  You want to get it a bit charred in places, so spread it all out into a single layer and let it sit there for a minute or two, then stir it up and do the same again.  When you're satisfied, lower to medium heat and add the scallions, garlic, and jalapeno. Cook, stirring constantly, until fragrant and the jalapeno has softened a little.  Remove from heat and stir in the mayo, lime juice, paprika, and basil leaves.  Season with salt and pepper to taste and sprinkle the goat cheese on top.