Sometimes you just gotta have a steak. Like for Father’s day. And why not go big and bold on the flavors, like a New York Strip Steak with Southwestern Rub? Just a little something to give that steak a bit of a spark.
Here’s a new to me soup that you might like, too. Yucatan Pork Stew Instant Pot or Not. You might be familiar with Taco Soup or Sopa de Lima. They’re kind of relatives & share some of the same qualities as this Yucatan Pork Stew Instant Pot or Not.
Now that summer is just about here…we hope…it’s time to think about those snacks we’d like to have out on the deck on a balmy evening. Chips and Salsa, I’m thinking. And one of my favorite summer recipes is a Salsa Fresca, a classic Pico de Gallo. Particularly Chipotles Classic Pico de Gallo Salsa. Maybe even with a cold, slushy Margarita. But that will have to be another post.
Cinco de Mayo is almost upon us, the day that commemorates the victory of the Mexican army over the French near the city of Puebla on 5 May 1862. In the U.S., Cinco de Mayo is a day to celebrate Mexican culture. If you know me, you gotta know that I’m down with that & I hardly need any excuse to whip up some Mexican food. I thought I’d celebrate the day with Rick Bayless Brick Red Mole napped over Shredded Barbacoa Beef Enchiladas.
Caldo de Res is usually a long-simmered beef Mexican soup made with shank, but today I wanted to show you a shortcut Caldo de Res you can get on the table quickly. And not to worry guys, I know I’ve been posting a lot of Mexican food! I’ll be mixing things up this week just in case you’re not the fan I am!
I would say I’m having a secret love affair, except it’s no secret that I’m loving my Instant Pot. And ya’ll probably know that I love Mexcian & Southwestern food. And I’ve been known to stop by Chiptole’s Mexican Grill now & then. So it was just a matter of time, eh? for this Instant Pot Chipotle Barbacoa Beef.
If you follow me, by now you’ve probably noticed I have a passion for Mexican food. And maybe you do, too? So when I started thinking about Cinco de Mayo coming up and Mother’s day right after, I couldn’t help but think of the classic Huevos Rancheros. Make that Huevos Rancheros! With an explanation mark!
If you are looking for a quick, easy and comforting skillet breakfast (that’s just as good for brinner) think of Eggs Poached in Rancheros Sauce. Cozy enough for the family & just fun enough for guests, this recipe has just enough spice to keeps things interesting.
Do you guys want an easy, 20-minute Shortcut Chicken Fajitas recipe? One that starts with cooked chicken so you can have it on the table fast, fast, fast? A recipe that lets you use chicken cooked ahead for meal prep or any leftovers or a rotisserie chicken you have on hand?
There’s nothing like a little Mexican food when you’re just absolutely over Christmas & Christmas leftovers & New Years and New Years leftovers. And then there were the leftovers from the leftovers. So change it up and make enchiladas!
If you’re looking for a simple dinner with flavor to die for, this is the one. Mexican Style Pot Roast. Perfect for a family, easy to make and a bounty of succulent, tender meat for dinner (and if there’s any left) some of the best leftovers, ever.
Here’s a recipe to fall in love with – Chicken Tacos with Cherry Chipotle Salsa.
I have other White Chicken Chili recipes here, so I’m not real sure how I got inspired to make this one…a hint of fall coming, maybe? Yep. I said it. Fall. I’m glad I made this Chili, though, because Easy White Chicken Chili’s seriously delish.
Maybe the world doesn’t need another post on “Mexican Street Corn” or what is really our American version based off of the classic “Elotes.” I do, though – or else I’m hitting up sites when I’m making dinner, trying to find the particulars.
I think my days of having a repertoire of recipes right in my head to draw on are long gone. I envy those that can do that – just walk into the kitchen and create but I usually need a guide, at least. And so here’s my version of Mexican Street Corn. My basic cobbled together from different recipes and continually riffed on depending on my mood recipe for Mexican Street Corn.
About Mexican Street Corn:
I’d be surprised if there’s anyone out there who hasn’t at least heard of, if not riffed off Esquites or as it’s also known Vasito de Elotes, the famed Mexican Street Corn served in cups by street vendors. I think the cup is probably the best way to eat this corn and retain some measure of civility, but here in the States we like make it as corn on the cob and revel in it’s tasty, messy glory.
Basically, you’re talking about corn that’s been grilled (sometimes I par cook it first just a minute or two in boiling water and it grills up faster and prettier) then it’s rolled into a spicy, creamy mix first so all the little crumbles of cheese will stick to it. When served, it gets dusted with a bit more spice and hit with a sprinkle of lime.
More recently I’ve seen a lot of recipes for Mexican Street Corn casseroles and dips, both hot and cold. I’m probably going to have to come up with a recipe or three or four for them (they just look/sound so good) but in the meantime, I can’t resist taking some good late summer sweet corn and just going for it. I hope you’ll join me coz you don’t want to miss out on this.
Making Mexican Street Corn:
Mexican Street Corn is absolutely riffable. You can change it up just about any way you want. I like a mix of mayo and sour cream (it just is a little more substantial and sticks better) but other than that change it up however you like. A recipe is just a guide after all.
I sprinkle in different chili powders (try using a chili powder made from one type of chile instead of the grocery store blend) depending on how spicy I might want my Mexican Street Corn. I might add cilantro, maybe I’ll use Parmesan or some other cheese in addition or instead of the Cojita (or Feta) here. But I never skip the lime, yo!
The corn can be boiled but is best grilled over wood or charcoal. I’ve made this dish on the gas grill and done it inside, too. You might want to soak the corn in water for 30 minutes then pull the husks back and tie them (it always looks cool) or just remove them (easier to manage) but it’s all up to you.
Saving Money on Mexican Street Corn:
I always look for corn on sale (vendors you see at the edges of parking lots usually have great prices) but if buy it at the store, look for special 4 or 5 for a dollar. Pick up a few extra cobs of corn because leftover, this dish is pretty amazing. Cut off the kernals and mix them with any remaining goopy mayo/cheese and toss it in the fridge to heat up for lunch the next day.
If you’d like to know how to buy or pick out your corn, see this post on my End of Summer Corn Chowder and do look for specials on the sweet corn and coupons for the cheese. For the cheese, check the producer’s website or follow a coupon matching site.
Mexican Street Corn
- 4 ears of corn, shucked, husk left on or removed as desired
- 1/4 cup mayonnaise
- 1/4 cup sour cream (thin a little if very thick) or Mexican crema
- 1/2 to 3/4 teaspoon of chili powder of choice (ancho, chipotle, etc.) In a pinch use the commercial blend known as “chili powder”
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup finely crumbled Cotija (substitute Feta)
- additional chili powder for sprinkling
- lime, for serving, cut into quarters
If using charcoal: Light a chimney full of coals and turn out into the drill when covered with grey ash, spread evenly and allow to burn for a few minutes. Lay corn on grates and cook for 8 to 10 minutes, turning as the corn cooks on each side and has a few grill marks.
If using gas, preheat to a medium-high. Lay corn on grates and cook for 8 to 10 minutes, turning as the corn cooks on each side and has a few grill marks.
While corn cooks, combine the mayonnaise, sour cream, chili powder, garlic powder, salt and pepper to taste in shallow bowl large enough to hold an ear of corn. Place cheese in another shallow bowl.
When corn is done, transfer to the bowl with the mayo mixture and toss, using tongs, until well coated. Place in the bowl with the cheese and do the same.
Sprinkle corn with additional chili powder if desired and serve hot with the lime wedges.
Note: if desired, par cook the corn by dropping into a large pot of boiling water and cooking until nearly done, two to three minutes.
adapted, in part, from Serious Eats
|Nutrition Facts – Estimated|
|Amount Per Serving|
|% Daily Value *|
|Total Fat 14 g||22 %|
|Saturated Fat 5 g||27 %|
|Monounsaturated Fat 4 g|
|Polyunsaturated Fat 4 g|
|Trans Fat 0 g|
|Cholesterol 22 mg||7 %|
|Sodium 393 mg||16 %|
|Potassium 1001 mg||29 %|
|Total Carbohydrate 71 g||24 %|
|Dietary Fiber 9 g||37 %|
|Sugars 10 g|
|Protein 15 g||30 %|
|Vitamin A||11 %|
|Vitamin C||20 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
When I lived in the Southwest, I used to miss “Baked Beans.” It seemed that anytime I ate out and ordered beans as a side, they were either Cowboy Beans Frijoles Charros or some kind of Barbecued Baked Beans. Now that I’m in the Midwest, I miss those Cowboy Beans. Go figure, huh? Not anymore, though!
I love summer when the living is easy…gardening, grilling and maybe even a little light canning. I’m not about putting up quarts of tomatoes (although you should see how many plants we put in, lol!) but I do tinker with small batches of something special. Cowboy Candy (Sweet & Hot) Jalapenos fit the bill & bonus…they go right in the fridge and don’t have to be “processed.”
Hey, I’m a planner but this still happens to me! It’s 4:30 and I open the fridge to make dinner and *duh* I forgot to take out the chicken to thaw. The ravenous octogenarians (my folks, or maybe for you, it’s your kids; I’ve been there, too…) and are emitting hangry noises, circling like sharks ready for the kill.
We seem to be having Cinco de Mayo week rather than just a day here at the Frugal household! Really, the three previous posts are all leading up to this very special recipe, Bob Armstrong Chile con Queso. What can I say? This is a masterpiece. I wish I could have gotten this recipe to you before the holiday, but make it anytime or pin it for later!
So do you guys use a recipe for Guacamole? Generally I don’t. I usually just go by taste & what I have on hand. I have another post coming up, Bob Armstrong Chile con Queso that calls for some Guacamole, so this time: a recipe.
Unless you grew up around Mexican food, chances are your first introduction to it was probably the ground beef taco. And maybe you make them for your family – they’re fast, easy & everyone seems to love them from kids to kids at heart. I make a few different kinds of ground beef tacos, but these are our fave.
I think I might have been a little cruel this last week. I’ve been mercilessly teasing you with this Southwestern Steak Salad on some of my prior posts. It’s seriously delish. Seriously noteworthy. You’ll need to make this one; it has something for everyone.
You’ve all heard me talking about my folks and their love for steak – and I think I’m being corrupted a bit! This Carne Asada is a steak I fell pretty hard for, done up today in taco form.
I love mixing up fresh salsas and sides, especially now that the warm weather is here! This Roasted Corn & Black Bean Salsa is perfect for a side with Mexican, Southwestern or Barbecued food, or just for dipping when the mood hits.