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Recipes that include corn

Dairy-Free Mexican Street Corn (Elotes)

Monday, August 18, 2014

While I went to culinary school and have worked in restaurants, Lon is self-taught. For the most part, it’s the one thing he looks to me for guidance with. Lon is a great home cook though and loves to do it when he has the time, which is not often these days between two kids and a demanding job he loves. Yet, every once in a while on one of those days that Lon cooks, he totally blows my socks off. He makes something that tastes amazing and/or is just an idea that works so well that I never thought of. This dairy-free version (Lon can’t have any dairy) of Mexican Street Corn or Elotes is one of those times! It was so good I had to document it and blog about it!

Dairy-Free Mexican Street Corn (Elotes) -Cover Pic

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Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream

Wednesday, October 14, 2009

Lon and I enjoyed that week in California, from Los Angeles to Napa Valley, so much more than we expected to. Neither of us like driving, but the views were postcard quality, and we broke the drive up into little pieces. Not only does it make the car rides seem short, we got to see and eat through so many little towns. Cambria, sticks out in my mind because it was such an adorable little place that we found by accident. No national chains. No sky scrapers. Knowing that we were tourists, one shop keeper asked, “How ever did you find us?”

Shrimp Pasta with corn, roasted tomatoes, and poblano cream 7

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Okra Succotash

Tuesday, September 22, 2009

Any time okra comes up in conversation, it seems that half the crowd will scrunch their nose, the other half will jump up in excitement. I’m not sure if I’m the only one who doesn’t fall into either boat, but I eat it when it’s there and I could easily do without it. I understand those that dislike it though, because prepared incorrectly, it can get pretty slimy. I’m no expert in okra, but armed with a few tips, you can keep the slime down to a minimum.

okra

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Cambodian Mexi-Corn

Wednesday, August 19, 2009

Elote, roasted corn on the cob, is a popular Mexican street food. We sometimes see them at our street fairs here. They are often smothered in butter, mayonnaise, or sour cream, sometimes lime juice, and then topped with chili powder and cotija cheese.  If you’re in New York, Cafe Habana 17 Prince Street, New York, NY 10012 is known for theirs.

A couple of months ago, we tried a very interesting variation at Num Pang. The innovative creation had a South East Asian flair, suitable to their Cambodian Style sandwich shop, with coconut flakes and a chili mayo. Checking their website now, it doesn’t seem to be on the menu anymore but you can easily and cheaply make this yourself. It’s suitable as a side dish or afternoon snack, but even more perfect for a barbecue.

Cambodian Mexi-Corn 3

Due to the extreme 93+ degree weather, I decided to microwave the corn, my default in the summer. (It works marvelously!) If you want to stick to the classic elote style, feel free to grill or roast the corn.

Cambodian Mexi-Corn
~3 whole or 6 halves of corn

  • 1/4 cup mayonnaise
  • 2 teaspoons chili garlic sauce
  • 3 whole corn
  • coconut flakes to taste
  • chili powder to taste

Instructions –

1. In a small bowl, stir together mayo and chili garlic sauce. Set aside.

chili mayo 2

2. Remove outer layers of the corn husk, leaving just a few inner leaves. Wrap a wet paper towel around the corn. Microwave for about 90 seconds (depending on size of corn). Turn it over and microwave for another 90 seconds (depending on size of corn).

corn wrapped in wet paper towel

3. Remove the husk and silk very carefully. It’s hot!

corn 2

4 Smear the chili mayo mix on. Sprinkle with a generous amount of coconut flakes. Sprinkle with a few pinches of chili powder, being mindful that it can get spicy. Serve immediately.

Cambodian Mexi-Corn 4

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Fiesta Egg Roll

Sunday, June 21, 2009

For our Reader’s Choice: Egg Roll, you voted and the Black Bean Burrito Roll won. I changed the name but it’s basically the same concept. It has a couple of different components, so feel free to just use parts of this recipe. The Chipotle Rice that Lon made, is a nice side dish with some heat. The Black Bean Corn Salsa is an easy and colorful accompaniment for any barbecue or picnic. If you have time, put it all together, and have a fun Tex-Mex inspired Egg Roll. The Cotija Cheese, which I first heard about at The Duo Dishes, was a perfect match for this dish. It’s crumbly and doesn’t melt, but softens nicely, adding a nice salty milkiness.

Fiesta Egg Roll 4

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Chorizo Manchego Olive Corn Muffins

Thursday, August 21, 2008

Not only was our Despana Basket an amazing assortment, there was a generous portion of each item, enough for us to really experiment with. I was sitting here trying to figure out what else I could make with all these great ingredients and I decided on savory muffins: Chorizo Manchego Olive Corn Muffins.

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