August 23rd, 2012
Elote (Mexican Corn on the Cob)
Most American recipes use parmesan instead of the authentic cotija. I actually prefer it. Traditionally, you serve this with lime wedges to squeeze over the corn, but I skipped this because the accompanying dish was already loaded with lime juice. -Phil
corn on the cob
grated parmesan (or cotija) cheese
1. Shuck corn and remove all silk.
2. Grill if possible — a little charring is good — or broil at 500 degrees on a cookie sheet. With either method, turn occasionally and total cooking time is about 20 minutes, but this is very forgiving. Anything from 15-25 is OK.
3a. If using butter, spread very lightly on corn, turning cobs to apply fully.
3b. If not using butter, sprinkle very lightly all over with salt.
4. Dust lightly but all over with chili powder.
5. Smear lightly all over with mayonnaise.
6. Sprinkle all over with grated parmesan or cotija.
7. Serve with lime wedge to squeeze over corn.
Mexican chopped salad
All proportions of vegetables (and what vegetables you use) are variable based on what you have at hand, without going overboard on the onion. -Phil
2 15oz cans black beans
1/2 red onion
1/2 to 1 lb jicama (1-2 cups chopped)
1 or 2 large tomatoes or 1 to 2 cups cherry tomatoes)
1/2 bunch cilantro
(optional 1/2 to 1 jalapeño pepper)
1. Wash and chop cilantro.
2. Chop tomatoes, cucumbers and jicama in 1/4- to 1/2-inch cubes
3. Mince red onion
4. Drain and rinse black beans.
5. Toss all together in large serving bowl.
6. Pour dressing (see below) over salad and toss again.
Don’t add too much oil. The dressing should be bright and citrusy tasting. -Phil
1 or 2 limes
1/4 cup or more of olive oil
salt and pepper
2. Juice lemon and lime.
3. Remove seeds from juice, but some pulp is OK.
4. While whisking juice, pour in olive oil until you have an emulsion, but on the thin side, not too oily.
5. Add salt, pepper and zest and mix again.-Prepared with our help with tomatoes and cucumbers from the St. Lydia’s garden by Phil on August 26, 2012
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