Mexican Street Corn (AKA Elotes)

Today, at the Market, I demonstrated and served samples of Mexican Street Corn, about 11 ears with this recipe. I tried a “deconstructed” version of Street Corn last season but today’s version seemed to be much more popular. And it is another way to serve corn when it is so fresh and sweet. Our Market vendors who grow corn brought their first “harvest” to the Market on Wednesday and they both sold out today. Corn season is on!

My husband, Dan, was the griller because I deliberately do not learn how to do it. He agreed to help but he also reminded me of all the things he wasn’t going to get to do because he was grilling for me. He brought his oldest, most banged up Weber to the Market for the corn grilling process. He sprayed the grill with canola cooking spray, got the charcoal briquets white hot, then put the shucked corn on the hot grill. He covered the grill with the lid and roasted the ears for a total of about 10 minutes. HOWEVER, he lifted the lid often to check for browning and to turn the ears for equal cooking. This process causes the sugars in the corn to caramelize to their most deliciousness. The kernels darken in color and start to look shiny and clearer when they are done.

The Recipe once the corn is grilled:

3 Tb Mayonnaise AND 3 Tb sour cream AND 1 Tb lime juice: mix well and brush each ear with this mixture using a pastry brush. Not too thick but enough to cause dry ingredients to stick to the corn. I used Hellman’s LIght Mayo and full fat sour cream.

Roll corn in mixture of :

1/2 cup Parmesan cheese in the green can (or Mexican Cotija cheese if you can find it) AND 1 tsp chili powder (more or less to suit your taste) AND dash of salt and pepper and a hand full of chopped fresh cilantro. Bump it up a bit with dash of cayenne pepper and a shake of cumin. I love cumin but didn’t use it today. ENJOY!

I started with the recipe I found at Thank you Danelle


Killed Salad aka Wilted Salad

This recipe demonstrated at AFM on June 8, 2019.

Ingredients:  4 for salad; 5 for dressing

  1.  1 bag (10-16 ounces) of spring greens (mixed lettuces or spinach)- washed and dried (I use a salad spinner).
  2.  1/4 medium sweet onion (Vidalia, Georgia Sweet,  or Maui Sweets) slice or chop and save til needed.
  3.  2-4 strips of bacon (how much do you love bacon?) Cut into 1/4″ strips and fry til crispy.  Store in bowl til needed.  SAVE bacon grease in skillet.  You will add bacon AFTER dressing to keep it crisp.
  4. 3 eggs hard boiled.   Cool and save til needed.  You will chop and add just BEFORE dressing

Ready to make dressing and salad?  Put greens, onion, and chopped eggs in a BIG salad bowl.

Using the skillet you fried bacon in, heat 2-3 Tbsp bacon grease and drippings.              Add 1 tsp sugar, 1/2 tsp salt, fresh black pepper, and 3-4 Tbsp vinegar (I use cider vinegar bit white is fine).  Heat all til steaming.  Pour this over greens in bowl mixing QUICKLY as you pour so you KILL lots of greens not just a few.  Toss in bacon strips.



Market News, Recipes

Sourdough, Italian Sausage, and Chestnut Stuffing


Just one look at this photo, and I don’t have to tell you: Who needs the Holidays to enjoy this sumptuous looking delight!? Not me! What I love about this recipe: It calls for Arbol peppers and Garlic, two of the main ingredients in my luscious sauce! And how about that sourdough, though!? Enjoy this dish as part of your dinner this week!

Click on photo for the recipe!