Category Archives: mayo

Mexican Street corn salad/dip from bellyfull.com

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2 tbsp vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3-4 cups fresh corn kernels)
 3 tbsp Mexican Crema or sour cream
 2 tbsp mayonnaise
1 clove garlic, grated on a microplane grater (about 1 to 2 tsp)
2 tbsp fresh juice from 2 limes
¼ tsp chili powder
¼ tsp cumin
1/8 tsp smoked paper
coarse salt and pepper, to taste
 ¼ cup Cotija or feta cheese, finely crumbled¼ cup finely diced red onion
 1/3 cup fresh cilantro leaves, finely chopped

  • Warm oil in a large nonstick skillet over medium-high heat until shimmering. Add in the corn kernels; cook for about 5 minutes, tossing a few times, until lightly charred. Season with salt and pepper, to taste. Remove from the heat and cool for 10 minutes.
  • In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper.
  • Add dressing to the bowl with the cooled corn along with the cotija cheese, red onion, cilantro, and jalapeño. Using a rubber spatula, gently fold to combine and coat.
  • Serve and enjoy! (This salad is typically served warm, but it is also good at room temperature or even cold.)

Deconstructed Mexican Style Corn, Chris Santos

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FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

mexican potato salad from sarah carey

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288988625c22cb122b8ae223aa5a14376582ed5eSalt and pepper
3 lbs. (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 tablespoon finely chopped chipotles in adobo or substitute chipotle powder
1 tablespoon lime juice
1 – 2 cup cooked corn kernels
finely chopped red onion
finely chopped cilantro

In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

In a large bowl, combine mayonnaise, chipotles, lime juice, and corn. Add potatoes and red onion and toss to combine. Season with salt and pepper. Add cilantro.  To store, cover and refrigerate up to 1 day.

Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

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For the crab cakes:

  • ¼ cup mayonnaise
  • 2 scallions, chopped
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons lime juice
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko breadcrumbs, plus ½ cup
  • 2 tablespoons toasted sesame seeds
  • salt and pepper
  • oil, for cooking

For the tartar sauce:

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickles
  • 2 tablespoons chopped red onion
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice

Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.

 

Chipotle Mayonnaise

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  • Chipotle Mayo1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2 chipotle chiles from 1 can of chipotles in adobo
  • 2 tablespoon freshly squeezed lime juice

    Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender. Puree until smooth and chipotles are completely chopped. Pour into an airtight container, cover, and store in the refrigerator until ready to use.