Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Author: 
Recipe type: Side Dish
Cuisine: Mexican
 

Ingredients
  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper/chipotle powder
  • lime wedge
  • pinch of salt

Instructions
  1. Boil or grill your sweet corn like you normally would.
  2. In a bowl whisk together the mayonnaise and lime juice.
  3. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne/chipotle powder and salt. Spread the mayonnaise mix over the corn. Sprinkle the cheese mix over the corn.

 

Elote (Mexican corn on the cob)

Elote (Mexican corn on the cob)
Author: 
Recipe type: Side Dish
 

Ingredients
  • 4-6 ears of corn
  • 3 Tbsps mayonnaise
  • 2 Tbsps Parmesan cheese
  • ½ tsp chili powder
  • ¼ tsp cayenne pepper
  • ¼ tsp cumin
  • lime wedge
  • pinch of salt

Instructions
  1. Grill the corn for 12 minutes total.
  2. Continually move the corn so each side is grilled.
  3. In a bowl whisk together the mayonnaise and lime juice.
  4. In a separate bowl mix together the Parmesan cheese, chili powder, cayenne pepper, cumin, and salt.
  5. Spread the mayonnaise mix over the corn.
  6. Sprinkle the cheese mix over the corn.

 

Roasted Salsa on the Grill

Roasted Salsa on the Grill
Author: 
Recipe type: Salsa
 

Ingredients
  • 1 onion, quartered
  • 2 or 3 cloves of garlic, left whole
  • 1 or two jalapeno peppers, left whole
  • 4-5 roma tomatoes, left whole
  • ½ a bunch of cilantro, chopped
  • juice of a lime or two
  • salt to taste
  • one ear roasted corn

Instructions
  1. On a hot grill, place onions, garlic,& jalapeno(s).
  2. After a minute or two (check for scorching – you want a bit of blackness, but not total charing), turn all of the above & add romas.
  3. After another minute, turn anything that’s getting black & carefully turn the tomatoes.
  4. With a spatula, remove all ingredients to a heatproof bowl & let them sit until cooled a bit.
  5. Stem & de-seed the jalapeno(s) (you might want to wear gloves) & throw it all in your food processor with the cilantro, lime juice, & salt.
  6. Pulse to desired consistency.
  7. Stir in corn if desired.
  8. Over the summer, make this often as it freezes super well.

 

Southwestern Skillet

Southwestern Skillet
Author: 
Recipe type: Breakfast
 

Ingredients
  • 1 large onion, halved & thickly sliced into wedges
  • 1 lb. small/medium potatoes, halved & cut into ½ inch slices
  • 2 sweet peppers, diced into big chunks
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded (or unseeded if you like a lot of spice)
  • 3-4 medium roma tomatoes, chopped
  • 1 cup frozen or fresh corn (optional)
  • 1 can black beans, drained
  • 1 tsp. each coriander & cumin seed (preferably whole but ground is ok)
  • 1 Tbsp Driftless Sunflower oil
  • ¼ c. fresh cilantro, chopped
  • ¼ c. shredded cheddar or jack cheese (optional)
  • salt & pepper to taste

Instructions
  1. Saute spices, potatoes, & onions in oil in a large skillet for a few minutes.
  2. Add peppers, garlic, jalapenos, tomatoes, & corn (if using).
  3. After another few minutes add black beans, salt & pepper.
  4. Continue, stirring, on medium-high heat until potatoes are tender
  5. Add another couple chopped tomatoes if it startes to burn.
  6. Top with cilantro & cheese & serve.