Grilled Corn is the ultimate street food and I’ve tried it on virtually every continent from Southeast Asia to Africa. It’s cheap, it’s portable and it’s easy to put your own personal spin on it. In Tanzania I would pick up a plain grilled ear of corn every day after work. Sure, it was minimalist, but the smokey char the grilled provides transforms plain old corn on the cob into something quite spectacular.
The most mind blowing grilled corn of my life came from just down the road at the Hollywood Bowl. The ears were perfectly charred with each kernel bursting with sweetness, it was slathered with some sort of spicy cream sauce and topped with tangy crumbles of cojita cheese and a spritz of lime. I’m not gonna lie, this corn is sloppy, but then again- isn’t that what makes good street food?
For my version, I combined creme fraiche with lime juice, paprika and chile powder and topped with cojita cheese. It’s a simple twist on corn on the cob that will be sure to wow your guests at your next BBQ. Enjoy!
Mexican Grilled Corn
- 8 Ears Corn on the Cob, husked
- 1/2 cup Creme Fraiche (or Mayonnaise)
- Juice from 1-2 limes (to taste)
- 1 tsp Chile Powder
- 1 tsp Smoked Paprika
- 1/2 cup shredded Cojita Cheese
- Melted Butter (for brushing)
- Additional Lime wedges for serving
Heat Grill to Medium-High Heat. Place husked corn directly onto the grill. Keep corn on the heat, while turning periodically over the course of about ten minutes. It should be nicely charred but cooked through. Remove from the grill.
While the corn is cooking, whisk creme fraiche, lime juice, chile powder and smoked paprika. Set aside.
Brush the still hot corn with melted butter, rotating the corn to coat all sides evenly. Then brush the corn with the cream fraiche/lime mixture, again coating all sides. Sprinkle with grated cojita cheese and serve with lime wedges for additional flavor.
I hate to be such a Californian right now but this gloomy February weather has me cooped up by the fire in my bungalow. And by gloomy, I mean dark, rainy and 60 degrees. I’m sure my friends back on the East Coast would chew me out right now if they weren’t buried in their abysmal arctic tundra.
Needless to say it’s cold, and this is a recipe to enjoy when it’s cold.
This time last year, I was meandering the streets of Paris sightseeing and tasting the city to my heart’s content. My favorite stop on the foodie tour was Angelina’s cafe, the chocolat chaud was a decadent retreat from the frigid winter outside. Sitting in this lavish, gilded cafe; I quickly learned that you haven’t tasted true hot chocolate until you go to France.
French hot chocolate (or chocolat chaud) is thick and decadent; and coats your throat like some sort of warm elixir. The best part is, it’s very easy to make at home with high quality chocolate and a blender or hand mixer. I have a feeling you’ll be tossing your Swiss Miss soon enough. Enjoy!
While I was in New York with my husband over Christmas, we planned on hitting up one of my bucket list restaurants: the Spotted Pig. We braced ourselves for a cold evening spent waiting with our name on a 2 hour wait list, salivating over the ultimate burger while watching warm and happy diners through the window. No reservations…no mercy. I lasted a whole 5 minutes before finding a nice looking bar down the street.
I promised my husband, no nibbles – only some wine to warm up while we wait for the snooty looking hostess at the Spotted Pig to text us back. Two drinks later, I placed an order for pumpkin gnocchi. It was perfect meal for that moment in time: soul warming and life affirming. We made the right decision, eating here…We split the last pillowy piece of gnocchi when the host texted us back and asked for the dessert menu.
Because nothing says “I Love You” more than an oozing caramel chocolate cake. These personal sized molten cakes are super easy to prepare, yet decadent enough for a Valentine’s Day night cap. Enjoy!
How are we doing on New Year’s Resolutions so far? I’m gonna be honest and say that Cheeseburger week in Pasadena has made it very difficult to stick to mine!
Anyway, as you may recall I’m dedicating the month of January to posting my favorite recipes from the Whole 30 Challenge. We started with my go-to breakfast and now I’m going to present my go-to lunch: a fantastic soup I adapted slightly from one of my favorite blogs, Love and Lemons.
This soup was everything during those 30 days; it was easy to prepare, could be made in bulk and was extremely satisfying. It’s creamy, spicy and warms you from your cheeks through your soul. You don’t have to be on a diet to love this soup, even now I still make it all the time and have been asked for the recipe by multiple people. I’m constantly tweaking this recipe to add more spice or veggies depending on my mood. I encourage you to do the same. Enjoy!