Safety Recipe of the Week: Mexican Corn on the cob Summer Party!
Article provided by: Melanie Taylor
What screams summer? Corn of the cob – right!? There hundreds of ways to prepare corn. My good friend Tammy hails from Nebraska and a corn feed is their summer tradition. They cook the corn in the husk after soaking it overnight in water. Corn on the cob is the entire meal, consuming 5 ears each – crazy Cornhuskers!! The Taylor way is directly on our grill and one of my all-time favorite recipes is Mexican corn on the cob. But before you make the corn, you’ll have to prepare this easy Salsa and arguably the “best” fresh Margarita ever! Disfrute de su comida!!!
Mexican corn on the cob
4 cobs of corn
2 tablespoons of butter
4 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese, crumbled
Cayenne to taste
In a long Pyrex dish long enough to fit the corn mix butter and mayonnaise and layer the bottom of the dish evenly.
Shuck the corn and toss it on your grill – when you’ve achieved the appropriate doneness (I prefer a bit of char).
Meanwhile – In a long Pyrex dish long enough to fit the corn mix butter and mayonnaise and layer the bottom of the dish evenly.
While warm roll the cooked corn on the cob around coating the entire cob, sprinkle the corn with the cotija cheese, some cayenne pepper and squirt the lime over the cob.
Makes 4 servings.
4 medium-smallred ripe round tomatoes (about 1 1/2 pounds)
1 medium white onion, cut in half
3 or 4 jalapenos, stemmed
4 garlic cloves
Heat up your grill or a couple of minutes. Lay on the tomatoes, onion halves, jalapeños and garlic. (To keep the garlic from dropping through and to make cleanup easy, I typically lay one of those perforated grill pans on the grill grates, heat it up, then lay on the vegetables.)
Grill the ingredients, turning occasionally, until they are well charred—about 10 minutes for the garlic, 15 minutes for the chiles and 20 minutes for the tomatoes and onions. As they are done remove the ingredients to a rimmed baking sheet.
Let cool. Peel the garlic. If you wish, you can pull the charred skins off the tomatoes.
In a food processor, combine the garlic and chiles. Pulse until coarsely pureed. Add the tomatoes and any juices that have collected on the baking sheet, and pulse until roughly chopped. Chop the charred onion and place in a bowl. Stir in the tomato mixture, along with a little water (usually about 2 tablespoons), to give the salsa an easily spoon able consistency. Taste and season with salt, usually about 1 teaspoon.
Servings: 6 generously, makes 2 1/2 cups
The Best Margaritas
½ cup lime juice from 2 to 3 medium limes
½ cup lemon juice from 2 to 3 medium lemons
¼ cup superfine sugar
pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably Reposado
1 cup Triple Sec
1. Combine lime juice, lemon juice, sugar, and salt in large liquid measuring cup.
2. Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker.
3. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds.
4. Rub the left over lime rinds around the glass – rim with salt and pour the Margaritas mixture into ice-filled glasses; serve immediately.