Holiday Gift Guide

Happy Holidays!

I cannot believe its nearly the middle of the December already! I’ve only had the opportunity to do one holiday show this year (thanks to Hurricane Florence setting us waayyy back, more on that soon). I did our one and only show this past Tuesday night and got a lot of questions about what to get for “this person who loves to cook Italian”, or “likes to grill”, etc. So I’ve put together a Holiday Gift Guide with some ideas for you. Hope it helps. Put your orders in ASAP as we will be sold out within the week.

Working on a Year In Review post to update you what’s been happening at the farm, why you haven’t heard from us via the blog, future plans, etc. Will be up in a few days.

xoxo, Amanda

Gift Guide.jpg

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.