Hidey Ho, Friends!!!!!!!
It's been SIX months since I last posted!
SIX
whole
MONTHS!!!
Sadly, that picture is not too far off from reality. (Have you even seen my forehead???)
But I made a street food recipe,
Roasted Sweet Corn
with Cheese
and just knew I needed to share with y'all!
First, I had to tackle the messy kitchen. Shocking. Not.
As you can see, nothing has changed.
I continue to still dislike doing dishes more than anything...
I mean DISLIKE!!
These dishes will sit here for days, just like this. Only more.
I continue to still dislike doing dishes more than anything...
I mean DISLIKE!!
These dishes will sit here for days, just like this. Only more.
And I continue to leave trash out on the counters because the trash can is consistently full...
Uh. Yeah.
Bahahahahahahaha!!!
Bahahahahahahaha!!!
Yeah. I can't.
What?
Doesn't EVERYBODY have a leg brace and cat treats on their kitchen
prep island?
What?
Doesn't EVERYBODY have a leg brace and cat treats on their kitchen
prep island?
Wait!!
Did you notice??
So anyway, let's talk about this
Roasted Sweet Corn with Cheese recipe!
Grilled Iowa sweet corn
slathered in a spiced mayonnaise
with Cotija cheese
and a twist of lime.
slathered in a spiced mayonnaise
with Cotija cheese
and a twist of lime.
This is actaully called Elote which means corn cob in Spanish.
Elote (Grilled Mexican Sweet Corn)
by Joanna Miller with www.thekitchn.com
makes 4 servings
4 ears corn
1/2 cup mayonnaise
1/2 cup Cotija cheese (Parmesan will work if you can't find it)
2 limes, cut into wedges
2 tablespoons chili powder
1 tablespoon cumin
salt
Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow.
If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder.
If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients.
If you prefer, serve the corn with the toppings on the side and let everyone dress their own.
by Joanna Miller with www.thekitchn.com
makes 4 servings
4 ears corn
1/2 cup mayonnaise
1/2 cup Cotija cheese (Parmesan will work if you can't find it)
2 limes, cut into wedges
2 tablespoons chili powder
1 tablespoon cumin
salt
Prepare a grill or grill pan with high heat. Keep corn in husks, or remove one strip of husks. Place directly on grill. Cook for 10-15 minutes, turning occasionally, until husks are well blackened and the kernels are bright yellow.
If serving on the cob, remove husks and slather each ear with a generous spoonful of mayonnaise. Add the juice of one lime wedge per ear, followed by a pinch of salt, a healthy sprinkle of cheese and a light dusting of cumin and chili powder.
If serving off the cob, cut the kernels off of each ear. Place into a jar or small cup and top with remaining ingredients.
If you prefer, serve the corn with the toppings on the side and let everyone dress their own.
Here's the fixins...not too many ingredients!
This is the the Cotija cheese I buy.
Now Cotija cheese has a strong taste to it, kind of like a mild stinky cheese. Substitute Parmesan or Romano if you don't care for it. I used Cotija because I wanted to make and taste more of an authentic version of Elote.
This recipe is so easy,
the prep is super easy!
Just mix the mayo, juice of one fresh lime, salt, chili powder and cumin together. Keep the Cojito cheese separate.
Now throw that beautiful Iowa sweet corn on the grill,
husks and all!
Turn them over several times.
I think mine were on the grill for 15 minutes.
I wondered if the corn was actually getting soft in there.
Bingo! It does.
Get that spiced mayo and cheese topping on there!
Ate this whole thing in 45 seconds, that is how oddly DELICIOUS, tangy, sweet, creamy this is.
45 seconds!!! No lie.
The other five ears, I cut the kernals off and mixed the spiced mayo and cheese with it for a side dish
with our meal the next day.
I woke up the next morning thinking of how yummy this sweet corn dish is and proceeded to eat a bowl for breakfast.
Sweet, tangy, creamy, just a hint of spice.
(Use the absolute best mayo you can buy, that is key here!)
I know these food pictures aren't the best but don't let that dissuade you!
A better picture is over at The Kitchn website where you can go over and print off the recipe!
Okay, so in closing, I will give a quick update of the last week....
Now who else saw this beautiful rainbow the other day??
Cat or rabbit?
Tim says chupacabra.
Detailing vehicles, taking pictures, listing them for sale...
2008 Chevy Equinox LS SUV ~ All wheel drive ~ 112k miles
2002 Pontiac Grand Prix GT ~ 132k Miles
2006 Chevy Silverado C1500 LS 2WD ~ 99k Miles
One evening I detailed out cars late into the evening while listening to the 70s station.
Tim mowed the national forest that is our lawn,
late into the evening as well.
late into the evening as well.
We later walked the property, inspecting the work on the vehicles and lawn.
After going inside,
I couldn't figure out WHERE I had put my wine glass!
The next morning
I went to water the flowers...
Right then I knew.
So finally,
all my flowers have done amazingly well this year!!
That is a total total lie.
Other than that succulent, they all look like this.
Whyyyyy can't I keep nice things around here?!?!
Okay, that's all I gots for today, friends!
(Gots is too a word! Look it up! In the pretend word dictionary, duh.)
I do have very good intentions not to go another 6 months without posting thrilling, mind-blowing recipes and pictures!
There are a ton of great dishes and several flop-a-roos to showcase in the coming weeks, so be sure to check back!!
(But don't hold your breath cause....see above reference to 6 months. My intentions are good though, man, they're good.)
Thanks for reading!!!!
Have a great week, y'all!
Talk at ya soon!!!
