Esquites (Mexican street corn salad)

Ingredients

• 1 Tablespoon unsalted butter (I used olive oil)
•  3-4 cups fresh corn (cut from cob) or frozen corn (about 4-5 fresh corn cobs)
•  2 tablespoons Hellmann's mayonnaise
• 2 T sour cream 
• 1 to 2 minced garlic cloves
• 1/2 cup Cotija cheese or queso fresco, grated or crumbled
• 2 to 3 green onions, finely chopped
• 1 T jalapeno, deseeded and finely chopped
• 1/4 C fresh cilantro, chopped
• 1 lime, juiced or 1 to 2 T lime juice
• 1/2 teaspoon smoked paprika (or chili powder)
• 1/2 teaspoon garlic powder
• Extra crumbled Cotija or queso, cilantro, paprika to sprinkle on top

I made this on July 29, 2023 (but didn't put in jalapeños, fresh garlic or sour cream).  The bowl below was tasty but needed to be creamier and have some zing!

Directions:

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1.     Melt butter or olive oil in a heavy pan (cast iron is best). Spread corn kernels in a single layer in the pan. Roast for 10-15 minutes, stirring frequently, until the outsides of the kernels have browned. (Some will have a charred look, but don't let them burn!)

2.     Spoon corn into large bowl. Set aside.

3.     In a mixing bowl, mix all the remaining ingredients, add salt and pepper to taste.  Stir until combined.

4.     Pour mayo mixture over roasted corn. Stir to combine completely.

5.     Sprinkle with extra crumbled cheese, paprika (or chili powder), and cilantro. Serve warm immediately.  Refrigerate leftovers.  PS Can also serve lukewarm or slightly chilled?

 

Salmon Bites

The trick is to use a cast iron skillet!!

I made this on Saturday, Sept. 2, 2022.  It was AWESOME!

 Ingredients

• ⅓ cup honey

• 2 tablespoons water

• 2 garlic cloves, minced

• 3 to 4 salmon filets, cut into cubes (about 1 to 2 inch cubes)

• kosher salt and pepper

Instructions

• Stir together the honey, water and garlic. Set it aside. We really love this sticky sauce and sometimes I double it. If you want extra sauce, I suggest doubling it too! ⅔ cup honey + ¼ cup water + 3 or 4 garlic cloves.
• Pat the salmon completely dry with paper towels. Cut the salmon into cubes, making sure the pieces are uniform in size. It doesn’t matter if they are big or small - but make sure they are all roughly the same size so they cook in the same amount of time.
• Season the salmon all over with salt and pepper.
• Heat a cast iron skillet over medium heat. Let it heat for a good 5 to 6 minutes so it’s hot. Add the butter and let it melt and sizzle - it will almost instantly brown. This is good!
• Add the salmon in a single layer. Cook on one side until very deep golden brown and seared. Flip each salmon piece. Cook for 1 minute so the salmon gets brown on the other side.
• Pour the honey mixture into the skillet. It should bubble and sizzle all around the salmon. Cook for 3 to 4 minutes, letting it bubble and thicken and get sticky.