Mexican Street Corn

After my last post several friends mentioned the street food they love. So, I think August is going to be street food month. And one item that's a summer favorite and a street food fav is corn. It's sweet and delicious. I came across Mexican street corn or elota one summer and haven't looked back.

Corn is the perfect street food because you can eat it with your hands. In Mexico it's skewered which keeps the cheese spread off your hands. The corn is slathered with a creamy, tangy spread that has a hint of heat. Initially, I wasn't sure I would like it. But that tangy spread coupled with the sweetness of the corn was absolutely perfect. Of course, I had to have another one to make sure I really liked it. I did. And the corn was the perfect compliment to a nice taco. In the end, it's a vegetable you won't have to force anyone to eat. Not even your kids.

Note: Sour cream and feta cheese were used because that's what I had in the house.

Mexican Street Corn
Makes 6 servings

Ingredients

6 husked ears of corn
1/4 cup mayo
1/4 cup Mexican creme or sour cream
1/2 cup cotija or feta cheese
2 medium cloves garlic mined
1/4 cup of cilantro
1/2 teaspoon chili powder
salt and pepper to season

Directions:
Place corn over medium high heat on a grill or grill pan (if using a pan add a little bit of cooking spray).

Cook for approximately 10 to 12 minutes turning occasionally allowing the kernels to char.

While corn is cooking mix mayo, sour cream, cheese, garlic cilantro and 1/4 teaspoon chili powder.

Add salt and pepper to taste.
(This is a thicker cheese mixture, for a thinner sauce combine ingredients in a blender for 10 to 20 seconds)

Use a spoon to coat the corn with the cheese mixture.

If you choose, add a little additional cheese and chili powder to finish.

And done!!

What's your favorite street food?

Herb Marinated Grilled Steak

After a long night of good fun and great friends, nothing is better than a great meal with the family. So I was excited when hubby was able to entice my mother and father to come over for Sunday dinner. Hubby is the grill master and despite an extended weekend he hadn't spent any time on the grill. In the summer, he typically lives on the grill. There is absolutely nothing he can't accomplish on that thing. Want it cooked low and slow? He can do it. Want it seared? You got it. Perfectly cooked fish? Yup, he can do that too. Outdoor cooking is not my domain, but what he cooks is so good it makes me reconsider.

So this Sunday we were graced with steak. We don't eat steak often, so when we do it's a real treat. Unfortunately, the last two times we were out and I ordered skirt steak I was disappointed. Well, disappointed no more...hubby to the rescue.

Herb Marinated Grilled Skirt

Ingredients

1/4 cup Parsley
1/4 cup Oregano
1/4 cup Bail
2 tsp Salt
2 tsp Pepper
5 cloves of Garlic
3 Onion slices
1/2 tsp of sugar
1/4 cup olive oil
1/2 tsp Worcestershire
3 lbs Skirt Steak

Directions
Combine herbs, garlic, onions, olive oil, sugar, Worcestershire, salt and pepper in a blender. Rub mix onto steak and let it marinate for at least an hour.

Place mesquite wood logs in the grill and set it on fire. Let the grill heat to 500 degrees. If you are applying the steak directly to the flame please make sure you turn it every 2 to 3 minutes. Direct heat will allow the steak to sear which will lock in all of the flavor and keep it moist.

Cook the steak on the grill for 10 minutes. 5 minutes if you prefer your steak rare.