Loosely based on Closet Cooking’s Esquites; this salad ups the ante on dinner.
2 tablespoons butter
3 cups corn, cut from the cob (frozen sweet corn is fine)
1 can roasted tomatoes, drained but not rinsed
1 can black beans, rinsed well.
5 tablespoons mayonnaise
1 clove garlic, grated
1/4 small red onion, halved then sliced thinly
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste
Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes. Remove and set aside to keep warm.
Place tomatoes in pan, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the black beans, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.