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)
The focus this time was actually on the corn.
We made different recipes from a magazine.
Another #food I love!
It works out great that my family, especially grandkids, love it too!
So…time to shuck corn…
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.
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
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.
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!
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.
AND…of course THE BURGER!