Our SavvyMom editor, Michelle, recently pulled off a fabulous weeknight gathering, comprised of a menu made mostly in advance. It was a smashing success, of course, and her guests asked for several of the recipes. Naturally, I made her tell me all about it, and the details are too delicious not to share.
She opted for a Mexican fiesta theme and served proper, fresh margaritas (stirred, not blended!) with fresh guacamole and salsa to start. Then the guests moved on to carnitas, esquites, and ‘Dixie Caviar’ (a black-eyed pea and pepper salad, of sorts), before devouring a dessert of Mexican chocolate pot de crèmes.
Michelle was quick to tell me that she chose her menu items based on the fact that all of them could be made ahead of time. She says, ‘I got home at 5:45 pm and the guests showed up at 6:00 pm, so I had just enough time to lay the appetizers out on platters and shake up the drinks.’
While all of her menu items sound fabulous, I asked her to share the recipe for esquites, a Mexican-inspired corn salad. Like me, I’m sure you can use a few new ideas for eating this month’s hottest market ingredient, and this dish is ideal for dinner, potlucks, parties and picnics, and the flavours are mild enough to be enjoyed by the kids as well.
Tell us, do you have a back-pocket go-to entertaining menu for busy weeknights? We’d love to hear!
Esquites (Mexican Corn Salad)
Adapted from The Kitchn
Serves 4 to 6 (recipe can easily be scaled up or down)
You’ll Need:
- 2 tablespoons canola oil
- 4 cups fresh (about 6 ears) or frozen (thawed) yellow corn
- 2 cloves garlic, minced
- 3 Tbsp crumbled feta cheese, plus more for garnishing
- 2 Tbsp mayonnaise
- 2 Tbsp chopped cilantro
- 1 ½ tsp chili powder
- Juice of 1 lime
- 3 green onions, thinly sliced
- Kosher salt, to taste
Prep and Cook:
- In a large cast iron skillet, heat oil on medium-high until shimmering. Add the corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add the garlic and cook for another 30 seconds or so. Remove from the heat and allow to cool for a few minutes.
- In a mixing bowl, combine the toasted corn mixture with the remaining ingredients. Adjust seasonings, adding more of your preferred flavours, if desired. Serve at room temperature with additional feta cheese.
Tagged under: entertaining,Mexican,dinner party,make-ahead meals,Mexican fiesta,Mexican corn salad,esquites
Category: entertainment
