INGREDIENTS:
- 4 ears of Fresh sweet corn, shucked and kernels cut off the cob
- ¼ cup of Corn or olive oil + drizzle of olive oil
- 1 TBSP of Butter
- 2 each Cloves, fresh garlic, minced
- 3 each Roma or Early Girl Tomatoes
- To taste Sea salt and fresh ground black pepper
- 1 bunch of Fresh Epazote or Cilantro (both easy to find at Mexican markets)
- 1/3 cup of Mayonnaise (we love Hellman’s mayo)
- 1 to 2 each Limes, juiced
- 1 1/2 TBSP of Chili powder – medium heat
- 1/3 cup of Roasted green chilies (buy frozen roasted green chilies or roast your own), chopped
DIRECTIONS:
- Preheat oven to 400 degrees.
- Use your sharpest knife to remove corn kernels from cob taking care to remove as much of whole kernel as possible.
- Melt oil and butter in a saute’ pan; toss in garlic to saute’ for 30 seconds; add kernels and saute’ until cooked but slightly al dente’; set aside at room temperature.
- Slice tomatoes in half vertically; place on a roasting pan; drizzle with olive oil all over tomato halves; generously salt & pepper; roast for approximately one hour until tomatoes begin to look like a sun dried tomato. Remove from heat and cut into vertical ½ -inch wide slices.
- Coarsely chop the epazote or cilantro leaves. Note: epazote can be an acquired taste because it has a strong, musky flavor, but it can also be absolutely delicious.
- Whisk the corn or olive oil, mayonnaise, fresh lime and chili powder together in a mixing bowl. Adjust flavor to more lime, more mayo, more chili powder as your taste buds see fit.
- Combine corn kernels, roasted tomatoes, chilies and epazote or cilantro in a large bowl and toss with the Lime Mayo dressing. Salt and pepper to taste.
- Garnish with cilantro or epazote leaves.
