You had me at “chili powder and mayo.”
Claire has been talking up this recipe for some time now, and I have to say that Dr. Rhodes definitely earned her 9th degree or whatever with this suggestion.
We made this last night in honor of MexiMix 2K11, and even though we charred the corn a touch more than we might have desired, The Chef and Joe and I all got down on this in a very serious way. The richness of the cheese + the heat from the cayenne made this flat-out delectable. Muy Bueno.
4 ears fresh corn, shucked
- Rub corn with a little bit of olive oil and wrap in foil.
- Grill for 20 minutes or until tender. (You can also roast it as in yesterday’s recipe.)
- Remove from foil and slather with mayo (sexy, no?) while still warm.
- Sprinkle with chili powder, cayenne, salt and cheese to taste. Chow.
I went typically crazy with the cayenne last night, but I think that actually works to this recipe’s advantage, so don’t be skeered to get En Fuego.
I know. Overkill with the quasi-correct Spanish. Noted.
Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)
It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!
In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).
This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)
2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste
- Preheat the oven to 415.
- Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
- Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
- Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
- Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!
This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.