Happy belated Fourth of July blogsphere! Hope you all had a relaxing holiday.
It’s been beastly hot here in the city and this was a much-needed break. My fourth was quite low key (just the way I like it) filled with take out gourmet pizza, Netflix and general 4th festivities (from the comfort of an air-conditioned apartment). Not so patriotic, but a girl needs her rest and it’s damn hot!
It felt a little sacrilegious not to chow down on burgers and hot dogs from the grill and a little corn on the cob. So a couple days late, I bring you this delicious recipe for Mexican corn!
A popular street food, this delicacy (in Mexico called elote) consists of grilled (or in my case roasted) corn slathered with a sour cream and mayo mixture and rolled in Cotija cheese and sprinkled with chili powder and a dash of lime.
I first had grilled Mexican corn a few months ago with the Turk at the Brooklyn location of Habana Outpost. Hands down amazing and I’ve been craving it ever since. Even writing this post is making my mouth water…. Good thing it’s so easy to recreate at home!
As far as Mexican cuisine goes, while I would say I’m well versed in Americanized Mexican cuisine I still have a lot to learn. One day I’ll make mole and tortillas from scratch and learn the intricacies of regional Mexican cuisines from Veracruz to the Yucatan. In the coming months, I’ll delve into the differences between Mexican and other Central American cuisines (as well as it’s influence from Spanish conquistadors). But until then, my Mexican corn and preliminary inquiry will have to do!
I roasted my corn in the husks at 350 for 25 minutes. Let cool and peel the husks. Coat the corn with a mixture of 1½ cups sour cream, and ½ cup mayo and a little sprinkle of Cotija cheese. I had no troube finding Cotija cheese at our Latin grocery in Bed-Stuy, but you can also use grated Parmesan or Queso Fresco.
I also cooked up some beef tacos using homemade taco seasoning sent from my foodie penpal Betsy. It’s such a simple recipe and just the right amount of heat and spice.
Her taco seasoning consists of —
4 tbsp chili powder
3 tbsp + 1 tsp paprika
3 tbsp cumin
1 tbsp + 2 tsp onion powder
1 tsp garlic powder
¼ tsp cayenne powder
When ready to use, add 2 tbsp of seasoning mix to ¾ cup water. Add to 1 lb. browned ground beef. Simmer, stirring frequently until the sauce thickens, coating beef and is reduced.
And you’ve got yourself wicked good tacos!