New York Strip Steak with Southwestern Rub

New York Strip Steak with Southwestern Rub

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.

New York Strip Steak with Southwestern Rub

New York Strip Steak with Southwestern Rub

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Chipotles Classic Pico de Gallo Salsa

Chipotles Classic Pico de Gallo Salsa

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.

Chipotles Classic Pico de Gallo Salsa

Chipotles Classic Pico de Gallo Salsa

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Rick Bayless Brick Red Mole over Shredded Beef Barbacoa Enchiladas

Rick Bayless Brick Red Mole & Beef Enchiladas

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.

Rick Bayless Brick Red Mole over Shredded Beef Barbacoa Enchiladas

Rick Bayless Brick Red Mole over Shredded Beef Barbacoa Enchiladas

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Instant Pot Chipotle Barbacoa Beef

Instant Pot Chipotle Barbacoa Beef

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.

Instant Pot Chipotle Barbacoa Beef

Instant Pot Chipotle Barbacoa Beef

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Classic Huevos Rancheros

Classic Huevos Rancheros

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!

Classic Huevos Rancheros

Classic Huevos Rancheros

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Super easy and fast, shortcut these fajitas with already cooked chicken. Great for using leftovers.

Shortcut Chicken Fajitas

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?

Shortcut Chicken Fajitas & Cilantro Lime Rice.

Shortcut Chicken Fajitas & Cilantro Lime Rice

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Mexican Pot Roast Carne Guisada

Mexican Pot Roast

Mexican Pot Roast - Super Easy, just right and so many things to do with the leftovers!! Insanely good!

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.

Mexican Pot Roast

Mexican Pot Roast – leftover as tostadas

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Grilled Mexican Style Street Corn

Mexican Street Corn

Mexican Street Corn - grilled for 8 minutes, then slathered in a spicy, cheesy mix! A favorite.

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.

Grilled Mexican Style Street Corn

Grilled Mexican Style Street Corn

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.

 

Grilled Mexican Style Street Corn

Grilled Mexican Style Street Corn

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.

Grilled Mexican Style Street Corn

Grilled Mexican Style Street Corn

Mexican Street Corn

  • Servings: 4
  • Difficulty: easy
  • Print

  • 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
Servings 4.0
Amount Per Serving
calories 433
% 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 %
Calcium 13 %
Iron 21 %
* 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.

___________________________________

I’ll be bringing this recipe over to Fiesta Friday, cohosted this week by CH @ Cooking From My Heart and Nimmi @ Adorable Life.




Candied or Sweet & Hot Pickled Jalapenos

Cowboy Candy (Sweet & Hot) Pickled Peppers

Sweet & Hot Pickled Jalapenos - easy and no processing needed!

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.”

Candied or Sweet & Hot Pickled Jalapenos

Candied or Sweet & Hot Pickled Jalapenos

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Bob Armstrong Chile con Queso

Bob Armstrong Chile con Queso

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!

Bob Armstrong Chile con Queso

Bob Armstrong Chile con Queso

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Best Guacamole

An absolute classic - the best guacamole, ever!

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.

Best Guacamole

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Our Family’s Favorite Tacos

Our family's taco - make with a home-made classic seasoning or with our smokin' chipotle taco seasoning.

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.

Our Family’s Favorite Tacos

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Southwestern Steak Salad

seriously noteworthy! Avocado cilantro lime dressing, roasted corn & black bean salsa, a tangle of fried tortilla strips, & Carne Asada.

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.

Southwestern Steak Salad with Avocado Cilantro Lime Dressing & Roasted Corn & Black Bean Salsa

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