2 cups basic mayonnaise either store bought or homemade
1 cup chipotle pesto, recipe follows
2 tablespoons sweetened condensed milk
1 tablespoon salt
add the mayonnaise, chipotle pesto, condensed milk, and salt to a food processor or blender. Purée until smooth. The mayonnaise can be refrigerated in an airtight container for up to a week. Chipotle Chiles are dried and smoked jalapenos, readily available canned in a thick pickling sauce called adobo.
two ears fresh corn or one can corn, 16 ounces
1 tablespoon extra virgin olive oil
one small red Bell pepper, seeded and diced
one half red onion, diced
1/2 cup chopped fresh cilantro
one scallion, sliced
1/2 cup white wine vinegar
2 tablespoon sugar
freshly ground black pepper
carefully remove kernels from the cobs. The best way to do this is to hold an ear by the tip and stand it upright on the stem end in a bowl. Heat the oil in a skillet over medium heat until smoking. Add the kernels and cook, stirring until nicely crisp, about 10 minutes. Season with salt and set aside to cool. When ready to serve, mix the corn, red pepper, red onion, cilantro, scallions, vinegar, and sugar. Mix well and season with salt and pepper. Serve at once. Note: when corn is in season, it's like candy and you want to do everything humanly possible to incorporated into your meals. This is refreshing and simple with an extra twist that will enhance every dish, from chips to salads two swordfish. Serves four.