Lobster Esquites(ish)

Ingredients:

• 3 cans of scout lobster

• 2 ears of corn, shucked and kernels removed

• ¼ cup cilantro, minced

• 1 tbsp avocado oil

• 1 fresno chili, seeded and minced

• ¼ cup dandelion, minced

• ½ cup red onion, finely chopped

• 1 cup mayo, homemade or store bought

• 1 tbsp, ancho chili powder

• 1 tbsp, sweet paprika

• 1 tbsp ground cumin

• ¼ cup lanbneh and more for serving

• Salt and pepper to taste

Steps:

1. Warm oil in a carbon steel skillet over medium/high heat. Saute corn until well browned on all sides (about 5-10 minutes). Deglaze with a tablespoon of water and set corn aside in a bowl.

2. Combine all of your ingredients in a large mixing bowl and mix well.

3. Serve on toast with a smear of labneh and top with a finishing salt and more peppers if desired.