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.

Crispy Quinoa Crab Cakes With Old Bay Mayo.

Crispy Quinoa Crab Cakes with Old Bay Mayo

Adding quinoa to crab cakes extends an expensive ingredient and produces an unbelievably crispy crust. Have patience with the forming process—it’s finicky, but it’s worth the effort for the delicate interior texture. Pasteurized crabmeat is sold in the refrigerator case at better fish counters.  Makes 32 crab cakes 

Ingredients:

Old Bay Mayo
2/3 cup (150 mL) mayonnaise
1 1/2 tsp (7 mL) finely grated lemon zest
1 tsp (5 mL) fresh lemon juice
1 tsp (5 mL) Dijon mustard
1 tsp (5 mL) hot sauce
1/2 tsp (2 mL) Old Bay seasoning

Quinoa Crab Cakes 
2/3 cup (150 mL) white quinoa, rinsed 
1 cup + 3 tbsp (250 + 45 mL) water
Salt to taste
1 lb (455 g) pasteurized crab claw meat
1/4 cup (60 mL) finely chopped celery
2 tbsp (30 mL) chopped parsley
1 tsp (5 mL) Old Bay seasoning
Freshly ground pepper to taste
3 large eggs, lightly beaten
1/2 cup (125 mL) panko bread crumbs
Canola oil for frying
Flaky sea salt to finish (optional)
Lemon wedges for serving

Directions:
For the Old Bay mayo, whisk all ingredients in a mixing bowl
until combined. Transfer to an airtight container. Refrigerate
up to 5 days.

For the quinoa crab cakes, rinse quinoa in a sieve. Drain for 5
minutes and place in a medium-size saucepan with water and
a healthy pinch of salt. Bring to a boil over high heat. Reduce
heat to low, cover and cook for 15 minutes. Remove from heat
and let stand 10 minutes. Transfer quinoa to a baking dish.
Cool completely.

Transfer crab to a large baking sheet. Spread out and discard
any stray bits of shell. Blot with paper towel and cut any large
pieces in half. Set aside.

Place cooled quinoa in a large mixing bowl. Add celery, parsley,
Old Bay, pepper and eggs. Mix thoroughly with a silicone spatula.
Fold in crab and panko, working gently to minimize breaking up 
crabmeat.

Form loose, scant 1/4-cup (60-mL) portions into patties about
1 3/4 inches (5 cm) in diameter and 3/4 inch (2 cm) thick.
(First squish mixture to pack, then hold in a circle formed by the
thumb and index finger of one hand and use the fingers and thumb
of the other hand to flatten into patties.) Place cakes in a single layer 

in large, shallow, airtight containers lined with parchment. Cover and refrigerate up to 1 day.

When ready to cook, preheat oven to 200°F (93°C). Place a cooling rack over a large, rimmed baking sheet.  Working in three batches, 

heat a film of oil in a large, nonstick frying pan over medium-high heat. When hot, reduce heat to medium and cook crab cakes until crispy and golden brown, 3 to 4 minutes per side. (Be gentle flipping

— a small, offset spatula works best—and add more oil if pan seems dry.) 

Place cooked crab cakes on baking sheet and keep warm in oven.
Repeat until crab cakes are all cooked. (Crab cakes can be cooked, cooled, transferred to an airtight container and refrigerated up to 1 day. 

To reheat, bake in a 350°F/177°C oven until hot, about 10 minutes.)
Transfer hot crab cakes to a serving platter. If they need salt, season with a tiny pinch of flaky salt. Serve with Old Bay mayo in a small bowl for dipping and lemon wedges.  Makes 32 crab cakes.

Loaded Smoked Cheddar and Chili Potato

Loaded Smoked Cheddar and Chili Potato

Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores. 

Ingredients:

4 russet potatoes, about 5 lbs (2.2 kg) total weight

3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided

Salt and freshly ground pepper

1 onion, chopped

2 cloves garlic, finely chopped

8 oz (250 g) ground beef

1 tbsp (15 mL) chili powder

2 tsp (10 mL) ground cumin

¼ cup (60 mL) tomato paste

1 cup (250 mL) beef broth or water

1 cup (250 mL) canned black or navy beans, drained

Hot sauce to taste

6 tbsp (90 mL) salted butter, divided

2 tbsp (30 mL) all-purpose flour

1¼ cups (310 mL) milk

6 oz (175 g) smoked cheddar, coarsely grated

Pinch cayenne

4 green onions, chopped

Directions:                                                                                     Preheat oven to 350°F (180°C). 

Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 

Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm. 

In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne. 

Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.

Serves 4

Cranberry Hot Sauce

Cranberry Hot Sauce

A sweet, sour and spicy punch of flavor that’s perfect with turkey sausage. If you like your condiments on the milder side, use a hot sauce like Frank’s RedHot in place of Tabasco.

Ingredients:
3/4 cup (175 mL) dried cranberries
3/4 cup (175 mL) apple cider vinegar
3/4 cup (175 mL) freshly squeezed orange juice
2 tbsp (30 mL) Tabasco or other bottled hot sauce
1 tsp (5 mL) garlic powder
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) ground clove
1/4 tsp (1 mL) ground allspice

Directions:
To make hot sauce, place all ingredients in medium saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer until cranberries are very soft, about 15 to 20 minutes. Allow to cool 30 minutes.

Transfer mixture to blender and process on high speed until smooth. Pass mixture though fine sieve and store in airtight container in the fridge for up to 2 weeks. Makes 2 cups (500 mL) hot sauce

Spicy Vegetarian Baked Beans

Spicy Vegetarian Baked Beans

These quick and easy beans boast an intriguing richness from molasses, a sweet touch from brown sugar and a kick from the hot sauce. Baked and burbling, they are great aside from just about any main dish—even hot dogs.

Ingredients:

1 tbsp (15 mL) olive oil
1 medium cooking onion, finely chopped
2 garlic cloves, minced
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) molasses
1/2 cup (125 mL) ketchup
1 tbsp (15 mL) hot sauce, or less if you don’t want spicy beans
1 tbsp (15 mL) white vinegar
2 cans (each 540 mL) white kidney beans (a.k.a. cannellini beans), rinsed and drained  

1. Preheat oven to 375°F (191°C).

2. In a large skillet, heat oil and cook onion, stirring often over medium heat for 3 to 4 minutes. Add garlic and stir 1 minute more or until fragrant. Add in brown sugar, molasses, ketchup, hot sauce and vinegar. Stir to combine and let sauce bubble over low heat for 2 to 3 minutes. Stir in beans, bring to a simmer, then pour into an ovenproof 8 x 8-inch (20 x 20-cm) baking dish. Bake, uncovered, for 30 minutes, until hot and bubbly. Stir and serve at once.

Serves 6

 

Bacon And Onion Bar-B-Que Sauce

Bacon and Onion Bar-b-Que Sauce

Ingredients:

2 slices bacon

1/2 large onion, minced

1 clove garlic, minced

1 cup ketchup

1/4 cup molasses

2 tablespoons packed brown sugar

2 tablespoons cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 teaspoons liquid smoke

1 teaspoon chili powder

1 teaspoon hot sauce (such as Cholula or Tabasco)

1/2 teaspoon ground black pepper

Directions:

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onions and reduce heat to medium-low. Cook until very soft and almost mushy, 7 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.

Add ketchup, molasses, brown sugar, cider vinegar, Worcestershire, Dijon, liquid smoke, hot sauce, and black pepper. Bring to a simmer, cover, and cook for 15 minutes.

Sweet Corn And Black Bean Tacos

Sweet Corn And Black Bean Tacos

These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).

Ingredients:
Corn and feta salad:
2 ears of corn, shucked (about 2 cups fresh corn 

   kernals).
¼ cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1  

    teaspoon zest and  2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
2 cans black black beans, rinsed and drained (or 3 

   cups cooked black beans)
1 tablespoon olive oil
1 small yellow or white onion, chopped
1 tablespoon ground cumin
⅓ cup water
Salt and black pepper, to taste
Everything else
10 small round corn tortillas (gluten free for gluten-

   free tacos)
1 large avocado, sliced into thin strips
Optional garnishes: pickled jalapeños, salsa verde 

    and or hot sauce
Directions

To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. 

Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. 

Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.

To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.  Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. 

Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

Put it all together: 

Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

NOTES
Corn salad adapted from Sprouted Kitchen’s sweet corn ceviche. Black beans adapted from my arugula and pickled radish tacos.

Make it Vegan or Dairy Free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.