Mexican Street Corn

I LOVE Mexican street corn, if it's on a menu, I'm ordering it. I wanted to make this smothered, delicious corn, otherwise known as Elotes for some friends this past Labor Day weekend. I googled recipes and shot one over to my chef friend, Matt Register, who makes the best street corn around.  Instead of using that recipe from Food Network, he sent me his and lucky for you, I'm passing it on to you...

  • ½ cup of Dukes mayonnaise
  • ¼ cup sour cream
  • 1 garlic clove minced
  • 1 cup of cotijia cheese (I used Feta)
  • ½ cup of cilantro minced
  • 1 tablespoon of paprika
  • ¼ teaspoon of cumin
  • 4 ears of corn
  • Paprika for garnish (I used smoked paprika, yum)

Heat a grill to medium heat. Place corn on a greased grill surface over indirect heat and cook, rotating periodically, for 6-7 minutes until corn becomes tender. In a bowl whisk together, mayo and sour cream until well combined. Then add garlic, ¼ cup of cheese, ¼ cup of cilantro, paprika, and cumin and stir until well combined, set aside. When corn is finished remove it from the grill. With a large spoon coat the corn with mayo mixture making sure all sides of the corn are covered, you can also use your hands for this process. Return corn to grill over direct heat and cook for an additional 2 minutes. Pour the remaining cotijia cheese in a shallow pan. When corn is finished remove it from grill and slowly roll each ear in the cheese making sure it is evenly coated, garnish with remaining  cilantro and a sprinkle of paprika. Makes 4

Link to Southern Smoke BBQ recipe and story.

Fresh Pasta

We are BIG pasta lovers in our house.  Low carb is a no-go here. We have both just started training for fall races and call me crazy, but I don't think it's too early to start carbo loading.  We recently made fresh pasta and it's so easy that I had to share - you don't even need a pasta maker!  This recipe comes directly from Bob's Red Mill, which is the flour that we prefer to use.

Once you make (in mere minutes), then you can top with any sauce. This time around, we made one with olive oil, cheese and local mushrooms from a farmer friend and one with fresh pesto from homegrown basil.

Pasta Ingredients:

  • 2 Tbsp Olive Oil
  • 2  Eggs 
  • 1 1/2 cups Bob's Red Mill Semolina Pasta Flour
  • 2 Tbsp Water

Directions:

  1. Combine semolina, beaten eggs, water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
  2. On a lightly floured surface roll out to desired thickness and cut as desired.
  3. Bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). If making lasagna, no need to boil noodles. Add directly to your recipe. 
  4. Top with your fave tomato sauce, olive oil & cheese or pesto.
  5. Just before you take your first bite, top with a bit of Sea Love Sea Salt. For this dish, we lean towards Pure, Rosemary or Garlic.

So good, enjoy!