Last Monday was a bookclub night for me and my 'bookies'. We always make an evening out of our meetings with decor, drinks and food in the spirit of the book we have read. We just finished reading a book about a Mexican-American family living in L.A. so the theme for dinner was Mexican. I decided to make the Mexican street corn known as Elote. Corn on the cob is shucked, grilled and then slathered with a mayo-sour cream mixture with garlic, cheese and cilantro, and is a beloved street food all over Mexico. It is usually presented on a sturdy stick for eating while strolling around town. This recipe is so easy and delicious, I predict that you will be eating your corn this way all summer long.
Grilled Mexican Street Corn (Elotes)
1/4 c Best Foods mayonnaise
1/4 c sour cream or Mexican crema
1/2 c finely crumbled Feta cheese or Cotija
1/2 tsp chipotle chile powder (any chile powder will work but the smokiness of the chipotle is wonderful)
1 medium clove garlic, finely minced (about 1 tsp)
1/4 cup finely chopped cilantro leaves and tender stems
pinch of salt and pepper
6 ears shucked corn, cut in half or left whole
1 lime, cut into 12 wedges
Preheat a gas grill or get your charcoal started.
Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, salt and pepper and cilantro in a large bowl. Stir until blended and set aside. When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8-10 minutes total. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder if desired and serve immediately with lime wedges.
Summer just isn't summer without ice cream. If you're like me, this simple indulgence usually means a trip to the grocery store or the local artisan ice cream parlor. Here's another idea...make it in minutes at home in your food processor! A simple blend of whipping cream, sugar and some frozen berries will have you enjoying this treat in minutes without leaving the house. Another tasty recipe from my friends Peter and Tari and their Roaring Camp Cafe Cooks, cookbook. Too good not to share. Let's all scream for ice cream.
Frozen Berry Cream
1/3 - 1/2 c sugar
1 c whipping cream
1 lb frozen fruit, unsweetened (I used a bag of mixed berries or freeze your own)
2 T liqueur (optional) Triple Sec or Cointreau
Whip cream with sugar in the food processor. When cream is almost firm, start dropping in pieces of frozen fruit. Continue to run the machine until all the fruit is blended in. Add the liqueur if using. Pour into a storage container and refreeze until ready to use.
Press between two chocolate cookie wafers for an ice cream sandwich or put on a sugar cone or in a parfait glass with a few more berries.
Note: Any of the frozen berries work well in this recipe, or a combination of berries. Try with frozen peaches or apricots. Add sugar depending on the sweetness of the fruit.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"