Elote'

 

I had Elote' for the first time several years ago in Texas and then again in Louisville just last year.  How on earth did I forget how delicious this is?!?  This is an easy authentic recipe that brings out the best of flavors with only 8 ingredients!  The prep is about 35 minutes, then you just refrigerate is until ready to garnish and serve!  What more can you ask for!

You'll need:

6-8 ears of fresh corn (depending on how big your ears may be)

1/3 cup mayonnaise (light is fine)

1/2 cup sour cream (light is fine)

Juice of 2 limes

1 teaspoon chili powder

1 teaspoon salt

8 ounces of cotija cheese (finely chopped)

2 tablespoons of fresh cilantro (finely chopped)

It's recommended to pull back the husks of the corn and place it on your grill until the grill marks meet a medium golden brown.  Then remove the corn and take the husks off.  Cut the kernels from the cob and allow to cool.  

It's cool and raining this afternoon so the grill wasn't happening for me!  I shucked and washed the corn, then cut the kernels off in the kitchen.  I used my iron skillet (spray with cooking spray) and roasted my corn on the stove.  Stir very frequently - you can't walk away from this - it will burn quickly if unattended.  Don't over crowd your skillet, I did mine in three batches. The corn came out great and was really quick to roast.

While your corn cools, mix the dressing of mayonnaise, sour cream, lime juice, chili powder and salt.  When the corn is well cooled, combine the corn in the dressing and refrigerate for at least 4 hours (overnight is fine too).  

Chop your cilantro and store in the fridge in a sealed container. I've not used fresh cilantro in any recipe, but I will in the future!  The chopping produces the most abundant bouquet!  My kitchen smells heavenly! Crumble the cotija cheese and store it in the fridge in a separate sealed container.

When you are ready to serve, give the corn a good toss and add the cilantro and cotija cheese.  Some advise to serve cold; I prefer to serve at room temperature.  To each their own I suppose!

Important notes:  Do not use canned corn or frozen corn.  The water content and the sugars change in processing and your dish will be runny.  Fresh corn is the ONLY way to go for a quality dish.

Cutting corn off the cob with a knife is not in my best skill set but I have a very handy corn cutter that spins down the ear and the kernels literally fall off the cob.  No waste and no mess!  I love that!  I got mine at my favorite online merchant, but you can probably find one at your local grocery as well.

Honeycrisp Salad

 

I'm always looking for something new for a family occasion and with Easter is right around the corner, I was on the hunt. I fell upon this recipe, and I had most of the ingredients already in the house! I considered that a "sign"! This is a crisp and refreshing salad combining sweet Honeycrisp apples, crunchy broccoli, and a creamy tangy dressing. Perfect for gatherings or as a healthy side dish, this salad is packed with flavor and texture from fresh ingredients and a touch of sweetness.

Ingredients:

4 cups broccoli florets, chopped

3 large Honeycrisp apples, diced

5 ounces dried cranberries

1 cup chopped pecans or walnuts

1/4 cup red onion, finely diced (optional)

1 cup shredded carrots

1/2 cup shredded sharp cheddar cheese

2 cans of Sprite (or any lemon lime soda)

For the dressing:

1 cup mayonnaise

2 tablespoons apple cider vinegar

3-4 tablespoons honey

Salt and pepper to taste

Peel and dice the apples and soak them in Sprite for 15 minutes. Drain well then start mixing your salad.

In a large bowl, combine the chopped broccoli, diced Honeycrisp apple, dried cranberries, chopped nuts, shredded carrots, shredded cheddar and red onion (if using).

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until smooth.

Pour the dressing over the salad ingredients and toss until everything is well coated.

Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to blend.

Note, your dressing should be very light and just barely coat your salad. Resist the urge to add additional dressing. Less is really best in this dish.