Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
For vinaigrette, in a small skillet cook oil, garlic, the 1/4 teaspoon salt, and the chili powder over medium heat for 1 to 2 minutes or until garlic sizzles. Whisk in lime juice. Remove from heat and set aside.
Preheat a large nonstick skillet over medium-high heat. Add the corn to hot skillet; cook, without stirring, for 2 to 3 minutes or until kernels are browned and roasted on one side (be careful because corn will pop and sputter). Stir and cook for 1 minute more. Transfer corn to a large bowl.
Add lobster, mango, cilantro, sweet pepper, onion, mayonnaise, and chile peppers to corn, stirring to combine. Season to taste with salt and pepper.
To serve, place a lettuce leaf in each of eight large goblets or small serving dishes. Spoon lobster mixture onto lettuce leaves. Sprinkle with pepitas and drizzle with vinaigrette.