As usual, I didn’t have a clear vision of what this dish would become when I began preparation. More often than not, when Faye comes into the kitchen and asks what I am making, my answer is, “I don’t know yet.” Usually a dish is inspired by whatever in the refrigerator, pantry or countertop needs to be used up first.
Today the goal was to use up the last of the frozen corn I thawed the other day. I was thinking maybe a salsa or relish, but in the end it was obviously a full-fledged salad.
The corn went into a dry hot pan with lime juice and kosher salt. After the moisture had cooked off I kept it on the heat, stirring occasionally, until the kernels of corn were a little bit charred. The floor of the pan developed a charred black coating. I ignored that as it would add desired flavor. I seasoned the roasted corn with chili powder, black pepper and cumin.
This was a very small jicama, but after cutting it horizontally a few times (peeled, of course) and shaving it into thin slices, it made up the bulk of the salad. To prevent it from turning brown I marinated it in lemon juice.
To this I added chopped jalapeño, cilantro, red onion and chives.
After pouring off the excess lemon juice I mixed in the cooled roasted corn and topped the salad with a few more pieces of sliced red onions, sliced Manzanilla olives and roasted red pepper for color. I enjoyed it on a bed of Fritos® corn chips. The seasoned roasted corn contributed mucho flavor. Topping the salad with cubed feta cheese or cheddar or any cheese for that matter would add protein to this dish.