Tag Archives: mexican

Creamy Mexican Street Corn Dip from 12tomatoes.com/

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  • 3 cups corn kernels (fresh or frozen, then thawed)
  • 1 (8 oz.) package cream cheese, room temperature
  • 1 jalapeño pepper, seeds and ribs removed, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup cotija cheese, crumbled, garnish
  • 2 tablespoons unsalted butter
  • 2 tablespoon fresh cilantro, chopped
  • 2 tablespoons green onions, finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground pepper, to taste
  1. In a large bowl, combine cream cheese, mayonnaise and sour cream, and mix until combined. Season with salt and pepper.
  2. Melt butter in a large skillet over medium-high heat, and sauté corn and jalapeño for 6-8 minutes, or until softened and browned.
  3. Remove veggies from heat, then pour into cream cheese mixture, stirring to combine.
  4. Season with chili powder and cumin, then taste and adjust seasoning, if necessary.
  5. Fold in cilantro and green onions, then sprinkle with cotija cheese and serve with chips. Enjoy!

Deconstructed Mexican Style Corn, Chris Santos

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FN_Chris-Santos-Deconstructed-Corn-Salad_s4x3.jpg.rend.sniipadlarge6 ears corn
1/2 red onion, minced
1 tablespoon vegetable oil
3/4 cup crumbled cotija cheese
3/4 cup mayonnaise
2 tablespoons roughly chopped fresh cilantro
Zest of 2 limes

Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs.
Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt.
Sprinkle with the remaining 1/4 cup cotija cheese.
Cook’s Note: This recipe is great with an added squeeze of fresh lime juice.

salsa

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6 Roma tomatoes, chopped
2 garlic cloves, minced
seeded and minced jalapenos amount determined by how hot you want it
1/4 red bell pepper, fine dice
1/8 red onion, fine chopped
1/2 tablespoon olive oil
1/2 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serve with tortilla chips.

Poblano Posole

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2 large or 3 medium peppers
2 earscorn on the cob (optional seasonal ingredient)
Natural cooking spray
8 to 10 medium tomatillos, peeled and halved
2 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 red onion, cut into wedges
4 cloves garlic, unpeeled
1/2 teaspoons cumin, half a palmful
1 1/2 teaspoons ground coriander
5 cups vegetable or chicken stock, divided

A handful of fresh cilantro, chopped

1 28- to 32-ounce can ominy, drained

juice of 1 lime
To serve: thinly sliced radishes, diced 
avocado dressed with lime, thinly sliced 
scallions – whites and greens cut on bias

Preheat broiler to high.

Char peppers all over until skins are blackened. Spray corn, if using, with cooking spray and broil until charred evenly.

Place peppers in a bowl and cover until cool. Skin and seed the poblanos, and coarsely chop. Cut corn from cob.

Turn oven temp to 450°F.

Dress the tomatillos with a tablespoon of EVOO and arrange cut-side down on a baking sheet. Arrange onions and garlic on a second sheet, toss with remaining EVOO and season with cumin and coriander. Roast the tomatillos for 15 minutes on an upper rack in the oven, or until charred at edges and lightly browned. Place the baking sheet on a lower rack and leave the onions and garlic in oven to cook for an additional 10 more minutes.

Purée the tomatillos, onions, garlic and poblanos with 1 cup of stock, a small handful of cilantro and the lime juice. Transfer to a large pot along with the remaining stock and hominy; bring to a simmer over medium heat and cook for 15 minutes to combine the flavors.

Serve Posole topped with the radishes, avocados, scallions and a little more lime juice.