Mexican Themed Dinner Party Part 2/3: Esquites Corn Salad

This is post 2 of 3 of the Mexican Themed Dinner Party recipes, post 1 being the Gazpacho. This Esquites corn salad is a play on Mexican street corn on the cob that is rubbed down with spice, mayo and lime. This recipe is great for many reasons, first and foremost because everyone loves it (a few people asked for this recipe before leaving!) and secondly because it can pretty much be done with your eyes closed- minus the sauteing part, that is.

2 tablespoons canola oil

4 cups fresh or frozen yellow corn, thawed if frozen (from about 6 ears)

2 cloves garlic, minced
1 small jalapeno pepper, seeded and minced

2 tablespoons plant-based mayo

1/4 cup cilantro, chopped

1 1/2 teaspoons chili powder

3 limes, juiced

Coarse salt, to taste

In a large pan over medium low heat add the oil, once hot, add the corn and saute for 15-20 minutes until some of the corn starts to become toasted and golden brown. Add the garlic and saute for another 30 seconds, then remove from heat. Allow to cool a bit before mixing in the remaining ingredients. Cover and let rest for at least 15 minutes, to allow flavors to marinate. Serve at room temperature.