#Grillin’ Burgers & Corn

image

THAT ONE’S MINE ; D

But for those who prefer the “everything” burger…..>
(Sometimes I’m in the mood for a big fat messy “everything” burger myself)

image
The black panther burger ♡

image

The focus this time was actually on the corn.
We made different recipes from a magazine.

image

image

image

image

Another #food I love!
It works out great that my family, especially grandkids, love it too!

image

image

So…time to shuck corn…

image

image

image

image

image

Basically… Esquites (Mexican Corn Salad)
With variations and different options, serving in indivudual dishes, cups or ramikins…can accommodate other’s tastes.

If you can’t make out recipe I posted above, another goody is…
Esquites (Mexican Corn Salad)

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.
(Adapted from Serious Eats)…Altho, myself? I keep more simple & do most on grill.

Ingredients

2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
(we cut ours AFTER cooking & getting a char from grill…after letting it cool for a minute).
1/2 jalapeno, seeded and finely diced, optional.
3 tablespoons mayonnaise (on this occasion we used Mexican Crema fresh)
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped (& altho authentic…its optional. Some do NOT like cilantro! Right #FabioViviani ? And I’ve spent enough time all over Mexico to know that they don’t always use it either, at least not on corn).
1 lime, juice
2 tablespoons cotija (or queso fresco, queso blanca), crumbled,,
chili powder (we used ground ancho chile) to taste

Directions

Melt the butter in a heavy skillet over medium-high heat.Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.Add the jalapeno, saute for a minute and remove from heat.Mix everything and serve warm or at room temperature.

But no big thing to make family style!
image

Always good too AND MY FAV typically (what I’m use to on streets of Mexico & even food vendors in US in …say…TUCSON 4th ave street fair!)
And that is Elote
Mexican Corn on the Cob (Elote)
Left on cob & part of stalk for holding. Love it!
image
Closet Cooking 

Basically…grill corn in husks after peeling carefully down, removing silk, pulling husks back over corn & soaked in water first (minimize burning as much).
Let the corn cool until you can handle it and peel the husk back. Spread butter on the corn followed by the mayonnaise. Sprinkle on cotija cheese and season with cayenne pepper to taste. (Other options for those who don’t do spicy…other mild chili powders (ancho ground, New Mexico chile? Or for NO kick but added flavor.. PAPRIKA, a good paprika! Preferably smoked …or sweet).
Serve with a lime wedge.

-another corn recipe I like:
image

AND…of course THE BURGER!
NUF SAID
; D

image

WOOP…. :O
image

And…
Lily a cornhusk doll ?
image

~barefootabe

image

image

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s