Tag: corn

Mexican Street Corn

My family goes crazy for Mexican Street Corn. It is served all over the Southwest, usually as a full cob of corn with a skewer tucked into one end. This makes it easier to eat while walking around. We will order it off the cob to ensure that every bit of flavor is devoured. We want each bite to have that tang of cotija cheese and sweetness of the corn. We love the acidity that the lime juice adds and that final hit of heat from the chile powder.

How do all those flavors come together? Well, the corn is grilled and then basted with a mixture of mayo and sour cream, while it is still hot and quickly rolled in copious amounts of cotija cheese. A quick squeeze of lime and sprinkle of chile powder and it is ready!

Is your mouth watering yet? In California, you can get this wonderful treat all year long, but it really is best in summer when corn is at its sweetest. I wanted to find a way to have that flavor on my dinner table all the time, without relying on fresh corn. Popcorn! Let’s put all those flavors together and encrust a piece of halibut. Yeah!  I love the crunch that comes with the popcorn and the subtle flavors of fresh halibut and its light taste with a bit of brininess.

See the notes below on how to get the flavor into popcorn if you aren’t interested in fish.

Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Mexican Street Corn
Print Recipe
Servings
4 6-oz pieces
Servings
4 6-oz pieces
Ingredients
Servings: 6-oz pieces
Instructions
  1. Whisk together mayonnaise, sour cream, and 2/3 cup cotija cheese.
  2. Add chile powder, lime zest, coriander.
  3. Taste and add salt & pepper if needed, or additional chile powder.
  4. Slather mixture all over halibut. Coat halibut in fresh popped popcorn and sprinkle with remaining cotija cheese.
  5. Bake at 450° for 10-20 minutes. It depends on size of fish. A good rule is 10 minutes per inch of thickness.
  6. Fish is done if it flakes when a fork is twisted in it. Serve with lime wedges and a dollop of remaining sauce on side.
Recipe Notes

So if you don't want fish but would love this flavor on popcorn, mix all the ingredients together. You can leave thick or thin out, slightly, with beer.

Toss while popcorn is HOT and enjoy!

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The Last Hold of Summer

 

Chicken Pallard with Rustic Corn, Tomato Salsa
Chicken Pallard with Rustic Corn, Tomato Salsa

I love to be the first one at my local Farmer’s Market on Saturday mornings. There is a coolness to the morning air that lets you know Fall is on its way. Sometimes the farmers are still setting up and your chat will be more relaxed than when they are trying to make a quick sale and onto the next “neighbor”. This past weekend as I was strolling through my Farmer’s Market, I was in awe of the beautiful corn and tomatoes. Then the gorgeous fruit of the summer struck me too. Even though, I know some things have already peaked, it sure felt like everything was leaping off the table as if to say “pick me!”.

So I bought those beautiful tomatoes, some sweet fresh corn and the last of the summer blackberries. I also bought some avocados and peaches. As I am writing this I can smell all the freshness. YUM!!! The truth is we don’t spend a lot of time canning and preserving, since we have beautiful produce, year round. Nonetheless, I wanted to feature this beautiful bounty as a slow goodbye to summer.

I grilled chicken, which I had pounded thin (pallard) with just a little bit of lemon, lime, olive oil, salt & pepper. Then I made a rustic corn and tomato salsa to serve over it. The greatest part of the salsa was grabbing whatever I had in my kitchen to add to it. This type of cooking is perfect for using up herbs, vegetables and even leftovers.

I was so excited to share my bounty that I grabbed a shawl; a few friends and we sat outside, on a slightly cooler evening and enjoyed the flavors of the season. Don’t forget a glass of crisp white wine, too!

Rustic Salsa
Print Recipe
I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Rustic Salsa
Print Recipe
I call this a "dump" salsa. You can really use whatever you have leftover. The recipe calls for corn, tomatoes and avocado but I had some leftover peas so those got thrown in there too. This is great for extra herbs too.
Ingredients
Servings:
Instructions
  1. The truth is mix it all together in a bowl and serve it over any kind of meat. As I said above I pounded chicken thin and gave it a squeeze of fresh lemon and lime juice with a little olive oil , some salt and pepper and grilled fro about 3 minutes on each side. You could easily do fish or steak too.
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