Mexican Street Corn (Elote)

I have always been a fan of roasted corn. At fairs, carnivals and farmers markets I can often be found chomping on delicious grilled corn slathered with butter. Mexican street corn is delicious on a completely different level.  Grilling the corn over charcoal intensifies the flavors of sweet, crunchy, spicy and savory.  The sweet juicy corn, chili powder, cotija cheese and fresh lime is so good  and I can never eat just one. This has become my new favorite way to eat corn on the cob. Mexican Street Corn? Yes Please! 

A Latina friend of mine first told me about this type of corn and when she told me that mayonnaise was a key ingredient, I could not imagine that it would taste good, but I was so wrong and the end result is absolutely delicious and such an amazing flavor combination. Thanks to a chef friend at a Mexican restaurant, I now know how to make delicious Mexican Street corn at home and wanted to share the recipe with you. 

I like to put the corn directly on the grill because I love how it caramelizes some of the corn and makes those beautiful charred marks on the corn. You can also achieve a similar effect roasting your corn in the oven. The flavors come together with a fresh squeeze of lime right before sinking your teeth into this mouthwatering corn.

Start with fresh corn on the cob

Cut lime into wedges for the finishing touch. A fresh squeeze of lime right before you take a bite adds a great flavor infusion and marries well with all of the other spices and flavors

When you combine these ingredients and slather it on hot grilled or roasted corn, the result is unbelievable delicious. It is very important to use real mayonnaise, not miracle whip or any type of sandwich spread, it needs to be just plain mayonnaise. My special touch is adding a bit of smoked paprika along with the Mexican chili powder. I also brush with a little butter before adding the mayo and spices, it is a great touch because it intensifies the flavors.

You can leave the husks on or take them off. For grilling I like to take them off so that every kernel can grill and caramelize over the hot coals. I soak the corn in water for ten minutes before grilling because the moisture helps keep it juicy while grilling. If you are roasting your corn in the oven, it is better to leave the husks on.

Ingredients 

4 ears of corn with husks attached

2 tablespoons melted butter

1/4 cup mayonnaise

1/4 teaspoon garlic powder

4 tablespoons fresh minced cilantro

4 teaspoons Mexican chili powder

1 teaspoon smoked paprika (optional) 

1 fresh lime cut into wedges

salt and pepper to taste

1/2 cup crumbled Cotija cheese

Grill directions: Soak corn for ten minutes. Build a fire on the grill, or if using a gas grill set to medium heat. While the grill is heating, mix the garlic powder and smoked paprika with the mayonnaise. Grate the cheese and place on a plate. Place corn on grill and turn corn periodically until it is charred and cooked all the way through. While the corn is hot, lightly brush it with the melted butter and then slather it with the mayonnaise mixture. and then sprinkle with chili powder and roll over the Cotija cheese and sprinkle with fresh cilantro and if needed sprinkle with a little more chili powder. Serve with fresh lime wedges to squeeze over the corn.

Oven directions:  if you do not have a grill, or just prefer to roast corn in the oven instead of grilling it, preheat your oven to 350 and leave the husks on the corn. Place the corn directly on the rack and roast for 35-45 minutes or until the corn is tender and cooked all the way through. Peel down the husks and follow the instructions above for adding the sauce and seasonings to the corn.

Bon Appetit!

Kale Salad with Brussels Sprouts and Cranberries

I didn't grow up eating Kale, but this leafy green is enjoying a moment in the sun. Kale is the current darling of the salad world and with good reason. It is full of great nutrients and it is a great base for amazing salads. Kale marries well with so many other vegetables and this salad is a nice mix of sweet, sour and crunchy with Kale, Brussels sprouts, cranberries and toasted pepitas and a lemony poppy-seed dressing. Perfect for fresh and healthy eating and a great main dish if you add chicken or fish and it is the perfect side.

Start with Fresh Kale (any type of Kale works beautifully)

Brussels Sprouts

Cranberries for a nice touch of sweet and tart

The final touch is toasted Pepitas

Ingredients

1 pound Brussels Sprouts

1 large bunch of Kale chopped finely with stems removed

1/2 cup dried cranberries

1/2 cup toasted pepitas (pumpkin seeds) 

Lemon Poppy Seed Dressing Ingredients

1/4 cup sugar

1/2 cup lemon juice 

2 teaspoons diced onion

2 teaspoons Dijon mustard

1/2 teaspoon salt

1/2 cup extra virgin olive oil

1 tablespoon poppy seeds

For the salad: wash the Brussels Sprouts and Kale. Use a cheese grater to get fine shreds of brussels sprouts or cut in thin ribbons. For the kale, roll it and cut into fine thin shreds. Combine the kale and sprouts in a a large bowl.

For the dressing: Put all ingredients into the blender except the oil and poppyseeds. Process until blended and then slowly add oil in a slow stream until it is emulsified. Add the poppy seeds and blend for a few seconds until well combined.

Add the dressing to the kale and massage into kale for a few minutes. Add cranberries and toss until well combined. Refrigerate salad for an hour to allow flavors to soak in. While salad is chilling, preheat oven to 350. Spread pepitas on a baking sheet and cook for 7-10 minutes. Once salad has chilled and pepitas have cooled off, add pepitas to salad, toss and serve. Makes 6 servings

Bon Appetit!