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Mexican Street Corn

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Throwback Thursday!  This was originally published on July 19, 2012 but I am bringin’ it back, baby!  This is one of my favorite street corn recipes–well, it’s the only one I have, actually, but it is really good. Getcha some!

Do you get Runner’s World magazine?  We get it.  We don’t run.  Well one of us did at one time.  That was not me, but you know…Anyway, I don’t usually look past the cover, but one day I was bored and started looking through the magazine and actually found about 3 recipes that I wanted to try.  This is one of them.  It was so good that I am going to start checking out all of the issues.  I made this corn at the beach last week, and had it with fish tacos with watermelon salsa that my sister made–que rico!
 
 
 
 
 
Ingredients:
4 ears fresh corn, shucked
1/4 cup mayonnaise (I used low fat with olive oil)
2 tablespoons olive oil
1 tablespoon chili powder
  grated zest and juice of 1 lime
 Kosher salt and fresh ground black pepper to taste
1/4 cup chopped fresh cilantro
1 cup crushed tortilla chips
1 ounce queso fresco
 
1.  Heat a grill to medium-high heat and put the rack 4 inches from the fire, or preheat oven to 500 degrees.  Grill or roast the corn, turning occasionally, until some kernels char and others are lightly brown, 15-20 minutes.  
 
2.  In a bowl combine mayonnaise, oil, chili, lime zest, juice, salt and pepper.  
 
3.  Pulse remaining ingredients in a food processor until crumbly and spread on a plate.  When the corn is done, remove ears from the heat and smear evenly with the mayonnaise mixture.  Roll them in the crumb mixture and serve.  Serves four.
 
 
 
 
Source:  Mark Bittman, Runner’s World Magazine
 
 
 
 

Hummus

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So, I spend a lot of time at our local Family YMCA.  Between Yoga, Body Pump and Zumba, I put in about 6 hours a week–and I work out at home a couple of days.  Anyway, sometimes our Y staff will provide copies of healthy, easy recipes for the patrons to take home.  I have tried a few and they usually turn out pretty tasty.  This hummus is no exception.  I think it took about 5 minutes or so to put together.  It took longer for me to do the “photo shoot” than it did to prepare the recipe.

This is an easy dish to customize, so if you DO like hummus–it’s an acquired taste–and you want a little something extra, try these:

  • Roasted Garlic–for a more mellow flavor, roast the garlic in the oven or on the stove top before adding to the chickpeas.
  • Roasted Red Pepper–use a small jar of red pepper strips (pimientos) and mix most of the peppers in with the hummus in the blender. For more flavor you can use the liquid in the jar in place of some of the oil.  Garnish with a few pepper strips.
  • Southwestern–Decrease the salt and pepper.  Add about 1/8 t. of cumin and a dash of cayenne pepper.

 

Hummus
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Ingredients
  1. 1 15-oz. can of chickpeas, drained
  2. 1/4 cup extra virgin olive oil
  3. a few drops of sesame oil
  4. 1 t. fresh minced garlic
  5. 1 T. lemon juice
  6. 1/2 t. salt & 1/4 t. black pepper (to taste)
Instructions
  1. Combine the chickpeas, oils, garlic, and lemon juice in a food processor or blender.
  2. Process to desired consistency, scraping down the sides of the food processor a couple of times during the blending.
  3. If texture is too thick, drizzle in a little more olive oil or a small amount of water.
  4. Scoop into a bowl, stirring in salt and pepper to taste.
Notes
  1. Serve with pita chips, pretzels, or vegetables for dipping.
Adapted from unknown source
Adapted from unknown source
Mormon Mavens https://www.mormonmavens.com/