I have a new favorite “Salsa”, Roasted Sweet Corn Salsa. This salsa is like everything good in the world all combined into one beautiful, corny, creamy, cheesy, spicy dip.
It seems I’m all about the summer party recipes, lately, not my typical everyday fare! (See the explanation marks? That proves it!) And this Loaded Baked Potato Salad is definitely one. Heck, it’s a party in a bowl.
Happy St. Paddy’s Day!! I’ve actually been cooking Irish recipes all week, but the standout is these potato nachos, in the style of McMullen’s Pub, located in Las Vegas, Nevada. So there’s the name: McMullan’s Irish Nachos. These are crispy, crunchy homemade potato chips loaded with cheese, crisped corned beef or other protein of choice, and pickled jalapenos. And sour cream, if you don’t forget to add it like I did before I took pics!
Would you guys kill me if I give you yet another Caramelized Onion Dip? Already, I have a Skinny Caramelized Onion Dip, Classic Lipton’s Onion Soup Dip and Caramelized Onion and Bacon Dip. But just one more, this Classic French Onion Dip for New Year’s…then we can all to through several weeks of “Hell-thy.”
Merry Christmas, everyone! Here it is, Christmas Eve day, and I thought I’d show you one of my favorite Christmas Eve dinners, this time done in the Instant Pot. Chili. I know, strange to some, as a Christmas Eve dinner.
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.|
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!
Happy Valentine’s Day! Valentine’s Day is often thought of as the day we celebrate our sweetheart. Flowers, chocolate, cards and cupcakes are all appropriate. Yeah, see how I worked that Cupcake in? Slick, huh? In my defense, this is a Raspberry Filled Cupcake topped with Carlee’s White Chocolate Buttercream. It’s not to be missed.
Did you grow up with this Classic Lipton’s Onion Soup Dip made from Lipton’s Onion Soup Mix and Sour Cream? I did, and we considered it a real treat at our house. Served, of course, with Lay’s Potato Chips, the ridged ones. Or maybe it WAS Ruffles, as Kathryn pointed out in her comment. I don’t think Lay’s Wavy was out way back when in the ’60’s!
I love that Quick Breads just seem to scream “good home cooking” don’t you? They’re great for all kinds of occasions: when company is dropping by, for brunch, or maybe to take to the office or to a family who needs a bit of a boost. This would make anyone feel better, at least while they’re eating it!
Have I ever told you I’m nuts about Rhubarb? Ever since I was little – we kids used to take the old blue melamine sugar bowl (this is before we got the Corelle) and sit in the shade of our honeysuckle hedge and pull rhubarb, dip it in the sugar and take a bite. And repeat. Sweet & tart. Just like this Sour Cream Rhubarb Coffee Cake.
When an opportunity to party rolls around, I like to pull out all the stops, don’t you? I’ll be finding opportunities to make this Smoky Jalapeno Bacon Dip. It’s positively addictive, all smoky bacon flavor spiked with the hot peppers and just a touch of vinegar for a subtle tang.
This Steak Chimichanga with Green Chili Verde Sauce is one of my fave recipes and it came from leftover steak. Who has leftover steak, anyway? I don’t know about you, but certainly not at my house where steak is a bit of a rarity. At my folks? Yeah. Quite frequently. A love of beef (they live in ranching country) and smaller appetites often lead to a bit of steak that could easily languish in the fridge.
I suppose these bars should have a better name. They’re luscious, creamy and dreamy from the silky custard topping, just bursting with blueberries, all the way down to the gorgeous shortbread crust.
St. Paddy’s is just around the corner, so it’s time to think about partying just a little, isn’t it? When I was a kid, that meant anything green. Green ice-cream cones, cupcakes tinted green, and green beer.
The world of food has changed since the internet! I’m not sure if younger generations realize how prized recipes used to be and what a gift the sharing of a recipe like Sour Cream Raisin Pie was. Now, though, even obscure recipes can be found pretty easily. Sometimes, too many to sort through! 🙂
A little over a year ago, I was super excited to supply a Guest Post for CCU Uru of Go Bake Yourself, one of Australia’s premier bloggers. This week, when I remade this cheesecake, I updated with new photos and am reissuing this post so everyone can see it and maybe think about making it this Christmas! It is just so flippin’ good – make it, and you’re welcome!!! 🙂
For once I don’t have too much to say about a recipe – only that I became utterly enamoured with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.
Did you know the Bundt cake pan was developed in Minnesota? It’s true. You betcha. And guess what? This Chocolate Banana Bundt Cake was, too. By moi! It has a surprise inside: a Rum spiked Cream Cheese, Chocolate Chip Tunnel. And to take it to the next level, it has two glazes, and not your ordinary plain old tired glazes. Nope, nope, nope! This one has a Chocolate Ganache Glaze topped off by Rum Vanilla Glaze. Uff-dah!
So a friend of mine called yesterday and asked about Broccoli Salad. Yep. Broccoli Salad. You know it, that “Crazy” salad that’s rather ubiquitous and has been around forever! I first had it in the late 70’s…Fresh broccoli in a sweet tart dressing punctuated by crunchy cashews, chewy raisins and a bit of bacon.
If there ever has been a “workhorse” dessert recipe at m house, it has to be this Old Fashioned Texas Sheet Cake. What can I say? Texas Sheetcake just has everything going for it.
A friend and neighbor told me about this very special dish – her favorite at a Mexican restaurant. I knew I could do better. I have a recipe for my fave Chicken Enchilada with Ranchero Sauce, but this Enchilada dish is different. A fresh, tangy Ranchero Sauce over a Three Cheese Enchilada with Braised Pork on the side.
Being an avid reader of cooking magazines, when crème fraîche appeared on my radar, I was wild to use this “new” (to me) ingredient. Of course, it wasn’t available and it took years (decades, even) before I ever found it in a grocery store.
We don’t buy a lot of prepared potato products at our house – I like to control quality and cost; so often, the bagged variety disappoints and has additives I’m not entirely sure about.