Mexican Street Corn

Elote ~ Mexican Street Corn

This version of elotes, the popular grilled corn on the cob that's sold by street vendors in Mexico is grilled, then slathered with a tangy lime mayonnaise and coated in crumbled Mexican Cotija cheese. 

Side Note:  Today my dear husband would have had 91 candles on his cake.  I can just imagine him in Mexico sampling the street corn, vendor after vendor, with a big smile on his face.  HBD Don!

Ingredients:
8 ears fresh corn on the cob
1 tablespoon vegetable oil
1/2 cup Mayonesa (Mayonnaise) With Lime Juice
1/3 cup Mexican crema
3/4 cup crumbled Cotija cheese, divided
2 tablespoons Hot Sauce, plus more for drizzling - Substitutes
2 tablespoons fresh lime juice
Lime wedges, to serve
Directions:

Brush corn with oil. Grill over medium-high heat 15 minutes, turning frequently, until tender and charred on all sides.

Meanwhile, mix Mayonesa, crema, 1/2 cup of the Cotija, Original Hot Sauce and lime juice in loaf pan (or shallow baking dish long enough to fit corn).

Use tongs to roll each ear of corn in mayo mixture until well coated. Place corn on serving platter. Sprinkle with remaining 1/4 cup Cotija and drizzle with additional Original Hot Sauce. 

Serve with lime wedges.

Snap Pea Faux-Jito

                                                     

Snap Pea Faux-jito

Snap peas add a delicate, grassy herbaceousness that complements the bright mint and tangy lime of a traditional Mojito. A lighter pour of rum—1 oz (a standard drink contains 1 1/2 oz)—maintains a distinct presence in the drink while allowing those seasonal notes to shine. If garnishing with a snap pea, open along the inner seam to reveal the peas and tuck it in alongside the mint.  Makes 1 drink
Ingredients:
6 large mint leaves, plus a sprig for garnish
5 snap peas, sliced, plus another for garnish (optional)
1 oz fresh lime juice
3/4 oz Snap Pea Simple Syrup (recipe follows)
1 oz white rum, such as Bacardí Superior White Rum (LCBO 117)
2 oz lime-flavoured sparkling water
Directions:
Add mint leaves and snap peas to a cocktail shaker and muddle for about 15 to 20 seconds. Fill the shaker one third full with ice and add lime juice, syrup and rum. Shake for 15 to 20 seconds to chill.

Strain through a fine metal cocktail strainer or sieve into a chilled rocks glass or coupe half-filled with ice. Top with lime sparkling water and gently stir. Garnish with a sprig of mint and a snap pea.
Makes 1 drink

Snap Pea Simple Syrup
Add 1/2 cup (125 mL) sugar, 

1/2 cup (125 mL) water and 

1/2 cup (125 mL) sliced snap peas to a small pot. 

Directions

Bring to a simmer over medium-high heat, stirring regularly until sugar is dissolved. 

Reduce heat to medium and gently boil for 2 more minutes. 

Remove from heat and stir in 1/2 tsp (2 mL) lime zest. 

Set aside to steep for 30 minutes, then strain into a clean jar. 

Cover with a lid and refrigerate until well-chilled, approximately 3 hours.   Syrup will keep up to 1 week in the fridge.

Refried Pinto Beans ~ Vegan

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.

Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). 

For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed. 

Refried Pinto Beans

Refried Pinto Beans

Learn how to make refried beans! This easy recipe works with dried or canned beans. Creamy and flavorful, it's a delicious, healthy side dish.

Ingredients:

2 cups dry pinto beans*
8 cups water, plus more as needed
1 white onion, half cut into wedges, half diced
1 teaspoon ground cumin
¾ teaspoon sea salt, plus more to taste
½ teaspoon dried oregano
Freshly ground black pepper
2 tablespoons avocado oil
2 garlic cloves, chopped
2 tablespoons fresh lime juice, plus more to taste

Directions:
Place the beans in a colander and sort through them to remove and discard any stones or debris. Rinse well.Place a fine mesh strainer over a large bowl. Drain the beans into the strainer, reserving the cooking liquid in the bowl.
Heat the avocado oil in a large skillet over medium heat. Add the diced onion and garlic and cook, stirring occasionally, for 5 minutes, or until soft and translucent. Stir in the beans and reduce the heat to low. Add ½ cup of the bean cooking liquid and use a potato masher to mash the beans until they reach your desired consistency, adding more cooking liquid, ½ cup at a time, as needed (I typically use 1 to 1½ cups). For smoother refried beans, blend the beans with an immersion blender or transfer to a food processor and process until smooth. Add the lime juice. Taste and add more salt and lime juice as desired. (I typically add another 1 teaspoon salt and ½ tablespoon lime juice at this point.)

Serve as a side dish or try one of the serving suggestions in the blog post above. Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. They also freeze well.

Notes

*Note: If you prefer to use canned beans, skip Steps 1-3. Replace the cooked dry beans with 3 (14-ounce) cans pinto beans, drained and rinsed. Add 1 teaspoon ground cumin, ¾ teaspoon sea salt, and ½ teaspoon dried oregano to the skillet with the beans in Step 4. Add water or vegetable broth instead of bean cooking liquid as you mash to your desired consistency. Before serving, season to taste with more salt as needed.

Cuba Libre Pitcher

Cuba Libre Pitcher

This recipe can be scaled up or down as needed but, for best results, make this in smaller batches and serve it soon after adding the cola and sparkling wine—this drink shines when fresh and bubbly.

Ingredients:
8 oz white rum or Havana Club Cuban Smoky
2 oz fresh lime juice
2 oz mint syrup (see below)
12 oz cola
4 oz sparkling wine
4 mint sprigs for garnish
Directions:
Add rum, lime juice and syrup to a carafe and stir. Add ice and cola, and stir again. Add sparkling wine to carafe. Gently stir. Serve in wine glasses garnished with large sprigs of fresh mint.
Makes 4 to 5 cocktails

Mint Syrup
Gently heat 1 cup (250 mL) water and 1 cup (250 mL) granulated sugar in a small saucepan, stirring until the sugar is dissolved. Add 1 cup (250 mL) lightly-packed, well-washed mint sprigs. Turn off the heat. Allow to cool and infuse for 1 hour. Strain out solids. Mint Syrup will keep well, stored in a resealable container in the fridge for up to 2 weeks.
Makes 1 ½ cups (375 mL) mint syrup

Variations
For a smokier version, use Havana Club Cuban Smoky and swap in lemon instead of lime. Or try Mount Gay Eclipse Rum, an aged rum from Barbados that has ripe banana and pineapple notes, for a slightly more tropical flavour profile.

Tequila Colada

Tequila Colada 

Thanks to pineapple-coconut sorbet, it’s never been easier to make a perfect Pina Colada. This twist on the poolside classic is made with tequila, which gives it a slightly lighter and fresher flavour profile than most traditional recipes.

Ingredients:
1 oz heavy cream
1/2 oz fresh lime juice
1 1/2 oz Herradura Silver Tequila, or any good blanco
1 1/2 cups (375 mL) pineapple-coconut sorbet
Pineapple wedge and leaf to garnish

Directions:
Blend all ingredients together (except pineapple garnishes) on medium for about 20 seconds until consistency is smooth and even. Pour into a tall glass and garnish with pineapple wedge and leaf. Makes 1 drink

 

The Matador

The Matador

One of the many riffs on a Margarita, The Matador is softer and less boozy than the mother drink, making it far more suitable for midday sipping. If you’re not a fan of tequila, this drink may win you over, though it can also be made with vodka or white rum instead.

Ingredients:

1 cup plus 2 tbsp (250 mL plus 30 mL) 100% agave          

   tequila
2¼ cups (560 mL) pineapple juice
6 tbsp (90 mL) strained fresh lime juice, from 2 or 3
  limes
1 tbsp (15 mL) Simple Syrup (recipe follows)
6 pineapple wedges and 6 trimmed pineapple leaves to
   garnish, optional.

Directions:

1 In a glass pitcher or jar, stir together tequila, pineapple juice, lime juice and Simple Syrup. Cover tightly and refrigerate up to 24 hours in advance.

For each drink, stir the mixture and pour 5 oz into a cocktail shaker. Fill three-quarters with ice. Shake until ice cold, about 10 seconds. Strain into a white wine glass and serve straight up or on the rocks. Garnish with pineapple wedge and/or leaf, making sure tip of leaf is pointing outwards, away from rim of glass.

SIMPLE SYRUP 
Combine equal parts boiling water and sugar, stir until sugar has dissolved, and store in fridge until chilled.

Makes 6 cocktails.

Grilled Corn Salad

Grilled Corn Salad

• Ingredients:
• 4 ears fresh corn, shucked
• 1/2 cup diced red bell pepper
• 3/4 cup halved grape or cherry tomatoes
• 2 tablespoons thinly sliced green onions
• 1/2 to 1 chipotle chile, canned in adobo sauce, minced (seeds removed for less heat)
• 1 tablespoon fresh lime juice
• 2 teaspoons vegetable oil
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 
  
Directions:

Heat a grill to medium-high. Add the corn and grill until charred, turning occasionally, about 15 minutes. Cool the corn completely.

Cut the kernels from the cobs and place in a medium bowl. Add the bell pepper, tomatoes and green onions.

In another small bowl, combine the chipotle chile, lime juice, vegetable oil, sugar, salt and cumin. Whisk to combine. Pour over the corn and toss to combine.

Chill for at least 30 minutes before serving.