California Fig Mexican Street Corn Salad

Photo: @calfigs

Ingredients

4 tablespoons unsalted butter

2 garlic cloves, chopped

½ cup chopped white onion

1 ounce California Dried Figs, chopped, about 2 figs

3 cups fresh or frozen corn kernels (about 4 ears fresh corn)

1 tablespoon chipotle Chile puree from canned chipotles in adobo

2 teaspoons fresh lime juice

¼ teaspoon fine sea salt

¼ teaspoon ground black pepper

2 ounces feta cheese or Mexican cotija, crumbled

½ cup chopped fresh cilantro

¼ cup mayonnaise

Extra cheese and lime wedges for serving

Directions

Melt the butter in a large, deep skillet over medium-high heat.  Add the garlic, white onion, and chopped figs.  Sauté until lightly caramelized, 2 to 3 minutes.  Add the corn and continue to slowly sauté while constantly stirring 5 to 7 minutes. The corn must be well roasted in the pan, to the point where the corn sometimes pops.  Add the chipotle Chile and briefly sauté. 

Transfer the corn to a bowl and let cool to room temperature.  Add the remaining ingredients and stir.

Garnish the top with a little extra crumbled cheese.  Serve with lime wedges.

NOTE:

To serve this recipe warm, we suggest transferring the hot corn to a serving platter.  Mix the lime juice, salt, pepper, cheese, cilantro, and mayonnaise in a bowl and serve on the side.