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.

Mexican Themed Dinner Party Post 1/3: Gazpacho

My best friend from college, Indigo, came into town for a little vacation (click here if you want to view our vacation blog post). I haven't seen Indie since our New Years vaycay to Toronto and Buffalo. Yes, technically it's only been three months, but that's three months too long for us gals. 

With that said, I planned a little dinner party for us with Erica, Erica's boyfriend Shaun, my family, and Marc. Because Indie and I go hard on Mexican food I decided Mexican would be the only appropriate theme. I made Gazpacho, an Esquites Corn Salad, and Baja Tempeh Tacos with a Cilantro-Lime Crema and Cabbage Slaw. I split the recipes into three posts, so stay tuned for the Esquites Corn Salad and Baja Tempeh Tacos.

Gazpacho   

2 pounds tomatoes, roughly chopped
1 red bell pepper, roughly chopped
½ cucumber, peeled and roughly chopped
½ red onion, roughly chopped
⅓ cup extra virgin olive oil
⅓ cup blanched almonds
1 slice of sandwhich bread, torn into 1-inch pieces
3 tablespoons red wine vinegar
1 medium fresh jalapeño, seeded and roughly chopped
2 garlic cloves
Salt and black pepper

1 avocado, thinly sliced

Add all ingredients into blender, you may have to do this in batches, and blend until completely smooth. Taste for salt and pepper. Place in refrigerator and chill for a minimum of one hour, this also gives time for flavors to come together. Garnish with avocado before serving. I forgot to take the picture after I garnished, but don't skip on the avocado, it's divine with the Gazpacho.

Recipe by  L.V. Anderson