Mother’s Day: Corn Cake with Fruit & Whipped Cream

May 9, 2013 By Leave a Comment

Rodriguez-Mother’s Day: Corn Cake with Fruit & Whipped Cream

My Mami has never had much of a sweet tooth. She will indulge in a few buñelos over the Christmas Holidays or maybe a slice of cake on birthdays. She prefers savory over sweet when it comes to after dinner treats. 

With Mother’s Day approaching I thought why not take one of her favorite foods—cornbread—and sweeten it up, just a touch. A bit of sugar, a dash of cinnamon and this corn cake is perfectly fine on its own, but it’s Mother’s Day and we must celebrate with embellishments. Fresh berries and a dollop of whipped cream take this cake over the top. Hey, it’s her day she deserves it.

Read Related: Must-Make Mexican Chocolate Cake 

SWEET CORN CAKE WITH STEWED BERRIES & LIGHTLY WHIPPED CREAM
Serves: 4-6

Ingredients
1 cup milk
¼ cup butter, melted
1 egg
1 TSP vanilla extract
1¼ cups cornmeal
1 cup flour
½ cup sugar
3 TSP baking powder
1 TSP cinnamon
½ TSP salt

Instructions

  1. Pre-heat oven to 400ºF.
  2. Grease a square pan, 8x8x2 inches.
  3. Whisk milk, butter, egg, and vanilla extract in large bowl. In another bowl combine cornmeal, flour, sugar, baking powder, salt, and cinnamon.
  4. Add flour ingredients to milk mixture and stir just until flour is moistened (batter will be lumpy).
  5. Pour batter into pan.
  6. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
  7. Serve with stewed berries* and lightly whipped cream*.

*Stewed Berries

Ingredients
1½ cups strawberries, halved
1½ cups fresh blueberries
¼ cup sugar
¼ cup fresh lemon juice

Instructions
Using the back of a wooden spoon, gently mash berries with sugar and lemon juice in a large skillet over low heat until sugar begins to dissolve. Cook for 10 minutes, stirring occasionally until all sugar has dissolved. Remove from heat, serve warm. 

*Lightly Whipped Cream
Make Ahead: Cream can be made 30 minutes ahead. Cover and chill. 

Ingredients
1 cup heavy cream, cold
¼ cup sugar
1 TSP vanilla extract

Instructions
Add chilled cream, sugar and vanilla to an electric mixer with whisk attachment. Beat until soft peaks form.

 

Vianney Rodriguez

Learn more about Vianney Rodriguez.

 

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Tamal Secrets From the Experts

December 12, 2012 By 2 Comments

During the holiday season, tamales are in the house. This is the time when the mamis and the abuelitas go all out and make tamales that turn the neighbors green with envy. As a matter of fact, I still remember my friend Elena’s tamales from almost twelve years ago. By far, the best homemade tamales this side of the border.

Tamales can be found all over Latin America from Cuba to Peru. And believe it or not, there are also tamales indigenous to the U.S. Some are made using cornhusks as a wrapper and others use banana leaves. Some are big, some small. It would take en entire cookbook to cover the variety of tamales available in Latin America. (Note: Easy Tamales Recipe listed below.)

So, in order not to start a tamal revolution right here on Mamiverse, I will speak in general terms and you can see if the tips/ideas match your own idea of a traditional tamal.

TAMALES 101
In her fabulous Mexican cookbook, The Essential Cuisines of Mexico, Diana Kennedy discusses a variety of tamales found in Mexico. From the fabled long sacahuil in the Sierra Huasteca to the tamales de bola in Chiapas, she makes a point that just in this country alone a tamal can be many things. Depending on  which tamal you’re talking about, the masa could be rough (roughly crushed with a grainy texture) or, as a Campeche cookbook says, “so delicate it trembles at the touch.” But the one thing tamales have in common is that they are made with masa, or corn dough.

Read Related: Mexican Comfort Food: The Dumpling

You should start with the best corn masa and pork lard you can find. Sure, you could buy a sack of Maseca and a can of Crisco, but when the tamales are not quite right you’ll know why.

FILL ‘EM UP
You can fill tamales with just about anything you want: pork with ancho chile sauce, mole, shrimp, cheese…you name it. But whatever the filling, the same rules apply; be sure to use fresh natural ingredients. I once had tamales in the small pueblo of Olinala at a friend’s house. They were made with only tomato as the filling, but the corn had come from their milpa and the tomatoes from a farmer in town. I was used to the slightly dry tamales with little filling they sell in the street in Mexico City so I guess I didn’t expect much. But, the taste and texture of the tamales was out of this world.

The thing about the dough is that you can mix anything you want into it to give it flavor. In New Mexico they sometimes blend a little chicken or pork broth with garlic and chile powder with the masa. You can also add cinnamon, sugar, and even finely diced nuts.

Read Related: Christmas Cookies With Latin Flair

A PRIMER ON PUTTING IT ALL TOGETHER
Assembling the tamales is an art. The deal is that there has to be a balance of masa and filling to get the right taste. When I think of the tamales sold in the streets in Mexico City, they were mostly masa with little filling, but then again, they sold for just a few pesos. Too much filling will not balance out with the subtle taste of the masa.

You need to spread the dough evenly over the husk, leaving the edges of the husk free of masa from side-to-side and at the front, and leaving about a quarter of the husk at the bottom free of masa because you will be folding this up. Again, this is something that is an art so how much masa is relative (anywhere from 1/8th of an inch to even half an inch would work.) Then, add the filling at the center of the tamal and fold it like a taco. Finally, fold the rear of the tamal (where there is no masa) and use thin pieces of husk to tie each tamal as if it was a Christmas present.

Next is the steaming. Tamales are steamed…not microwaved or baked. So, you will need a steamer. This is not an electric appliance you can find at your local department store. If your mami or abuelita don’t have one you can borrow, you can try a Mexican grocery if you have one in your area.

Set the tamales on the steamer facing up (standing up) and steam from 1 to 2 hours depending on the recipe you’re following. The tamal is ready when the dough separates easily from the husk.

Read Related: Sweet Mexico! New Mexican Dessert Classics

INSIDER TIPS 

• Place a coin, like a penny, in the water in the steamer, it will make a sound to let you know the water is boiling. If you don’t hear the coin, you’re out of water!

• Place a layer of cornhusks at the bottom of the steamer for even distribution. This is especially important if you’re improvising and not using a steamer.

• Place a cotton cloth over the tamales, then place the lid of the steamer over that, especially if you are not using a steamer.

• Making tamales is labor intensive. You can make the filling the day before.

• Involve the whole family. In Mexico, as in other places, tamales are made for special occasions, so making them can also be a special occasion.

• Make a lot of tamales because they freeze well.

Read Related: Chicken Mole Tamales

Here’s a quick and easy recipe for chicken and green sauce tamales for busy mamis.

EASY TAMAL RECIPE FOR BUSY MAMIS
Yields: Approximately 30-40 tamales

Ingredients
One package corn husks
2½ cups of Maseca (corn masa flour)
½ cup of lard
2-3 cups chicken broth
4 chicken leg quarters
Green (tomatillo) sauce (two 16oz jars)
Salt

Instructions

The Dough
Mix the maseca, lard, broth, and salt in a bowl using your hands until the dough reaches a soft consistency but is not watery.

The Filling

  1. Boil four chicken leg quarters in four cups of water. (You can use the broth to mix it in with the dough.)
  2. Let the chicken cool…then skin, debone, and shred.
  3. Place the shredded chicken in a bowl and mix with the green salsa.

Assembling Tamales

  1. Soak the cornhusks in warm water then, one at a time, spread a spoonful of dough on the top two thirds of the husk.
  2. Add a spoonful of the chicken and green sauce.
  3. Fold the corn husk so you are closing it and making a ‘cup,’ then place the tamal (open side up) on a steamer.
  4. Cover the steamer with the lid and steam the tamales for approximately 45 minutes.
  5. Pull a tamal out and open it. You will know it’s ready when the husk removes easily from the dough.

Learn more about Phillippe Diederich.

 

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A STELLAR HOLIDAY SIDE: Mexican Corn Pudding

November 18, 2012 By Leave a Comment

This recipe, rich, creamy, and luxuriant in corn goodness,  transforms humble, unassuming ears of corn into a luscious dish that pairs amazingly well with roast chicken, mole poblano, even a simple, sizzling steak.  But, better yet…it’s a perfect Thanksgiving side dish that incorporates an ingredient that was most probably present at the first Thanksgiving…corn.

LEFTOVER MAGIC

This is Mexican corn pudding which made its way to me from my friend Gail in San Antonio, Texas and she got it from her friend in México.  You might encounter similar recipes among your familia, friends, and elsewhere but this receta has proven itself to me over and over again to be a big hit for fiestas and for every day.  Best of all, you can keep leftovers in the fridge and a quick reheating makes it as delicious as ever.

TURKEY DAY PREP TIPS

A few tips – make certain to use ears of corn as opposed to canned and let the cream cheese rest a little on your kitchen counter to soften it (makes blending much easier.)  Also, it’s best to prepare this dish in a decorative ceramic baker so that it goes easily from oven to table.

READ RELATED: ANOTHER THANKSGIVING STAPLE DISH/SQUASH

 Ingredients:

6 ears of corn (the fresher the better)

1 package cream cheese (softened/room temp.)

3/4 cups sugar

1 1/2 cups butter (softened)

1 T baking powder

6 large eggs

Pinch of salt

Instructions:

  1. Preheat to 300 degrees.
  2. Remove husks from the corn and with a serrated knife and scrape the corn into a large mixing bowl, pressing down to get all the juice from the cob.  When all the corn is removed flip the knife blade and with the dull side give the cobs another pass to obtain more liquid.
  3. Beat eggs well with a whisk and pour into mixing bowl with the corn.
  4. Add remaining ingredients; stirring well with wooden spoon to incorporate.  Mixture will be thick.
  5. Pour mixture into 9” by 13” ceramic or glass baking dish (you can also divide mixture into smaller baking dishes if desired.)
  6. Bake 40-to-50 minutes checking occasionally until pudding is light/golden brown in color.
  7. Remove from oven and it is ready to serve when warm.  Pudding can also be served cool.
  8. Store remaining pudding, covered, in refrigerator.

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Grilled Arepas with Farmer’s Cheese (or Queso Blanco)

September 26, 2012 By Leave a Comment

By Rafael Palomino with Arlen Gargagliano

It’s not only nostalgia that makes me love arepas; it’s also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and have now actually caught on in many parts of the United States. What makes them especially wonderful is that they offer cooks fabulous flexibility as far as preparation. So here I’m giving you my basic recipe—and a serving suggestion—but please know you can add whatever you’d like (grilled corn, diced peppers, different cheeses—just to name a few possibilities).
Here I’m suggesting that you smear a bit of farmer’s cheese—or Mexican queso blanco—on top. Great as an appetizer, these arepas are perfect with any cocktail!

Serves 4
Ingredients:

  • 1 cup corn kernels, fresh or frozen and thawed
  • 3/4 cup heated chicken stock or water
  • 1 cup instant cornmeal
  • 1 1/2 teaspoons sugar
  • 1 teaspoon sour cream
  • 1 ounce Manchego cheese, grated
  • 1 tablespoon butter, melted
  • 1/2 cup farmer’s cheese or Mexican queso blanco

Instructions:

  1. In a blender, process the corn kernels and chicken stock until smooth.
  2. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
  3. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon.
  4. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces.
  5. Roll each piece into a ball and then flatten into a pancake about ¼-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
  6. Light a fire in a charcoal or gas grill.
  7. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking).
  8. Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
  9. Let cool to room temperature. Before serving, top with a spread of the farmer’s cheese.

 

This recipe was originally published in The Latin Grill and is available for purchase HERE.

 

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Mexican Comfort Food: The Dumpling

September 10, 2012 By Leave a Comment

Mexican Comfort Food: The DumplingThe food of Mexico is known for its dazzling variety of dishes and its sophisticated cooking techniques.  But to know something about a cuisine, you often have to start with the basics.  For many Mexican home cooks, dumplings are a rudimentary part of their kitchen repertoire.  Take a small piece of dough, shape it into a ball, and simmer it in a soup or stew.  What can be simpler?

Dumplings are, in fact, cherished in kitchens around the world.  From classic American chicken and dumplings to all kinds of European pierogi, ravioli, and gnocchi as well as a multitude of stuffed potstickers and rice balls from Asia, dumplings are perhaps the ultimate in comfort cooking.

While many of the world’s dumplings are made from wheat or rice, Mexican dumplings are typically made using the country’s beloved native corn.*  They range from simple soup dumplings (like the masa balls and chochoyotes featured here) to tamales (corn dumplings that are wrapped in leaves and steamed).  Not just an economical way to bulk up your dish, dumplings are something the whole family can enjoy making and eating anytime.

Read Related: Holiday Casseroles: Tamal de Cazuela

*You’ll need a special type of corn flour, called masa harina, to make these dumplings.  Masa harina is made by simmering corn kernels with an alkaline solution of calcium hydroxide (or slaked lime) in a process called “nixtamalization.”  The resulting corn has a higher nutritional value and enhanced flavor and is then dried and ground into flour.  It can be found at many large supermarkets and at Mexican grocery stores.

Mexican Comfort Food: The Dumpling-Black Bean Soup with Tortilla BallsThe dumplings in this black bean soup are made from corn tortillas that are soaked and then ground back into a doughy paste.  Be sure to let the “dough” rest and chill in the refrigerator before rolling it into balls.  This will keep the dumplings from falling apart during cooking.  You can serve this classic soup on its  own, but the tortilla balls truly makes this dish something special.

BLACK BEAN SOUP WITH TORTILLA BALLS
Serves: 4 (makes about 24 dumplings)

Ingredients

For the Dumplings
1 cup whole milk or water
Eight 5-6 inch corn tortillas, cut or torn into 1-inch pieces
1 small onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 egg
¼ cup freshly grated Parmesan cheese
½ TSP salt

For the Soup
1 small yellow or white onion, coarsely chopped
1 small poblano pepper or green bell pepper, coarsely chopped
2 garlic cloves, peeled
½ cup coarsely chopped fresh cilantro, plus ¼ cup more for ganishing
1 TBSP chiles in adobo (about 1 chile, optional)
2 TBSP cooking oil, like canola or grapeseed
1 TBSP ground cumin
1 TBSP dried oregano
Two 15 oz cans black beans, undrained
2 cups chicken or vegetable broth
1 TSP salt
2 TBSP freshly-squeezed orange juice
Sour cream and coarsely chopped cilantro for serving

Instructions

Make the Dough

• Heat the milk in a small saucepan until it just begins to bubble around the edges.  Place the tortillas in a medium bowl, pour in the milk, and let it soak for 5 minutes.  Pick up the tortillas with your hands and squeeze out any excess milk, then discard the milk.
• Place the soaked tortillas in a food processor, add the onions, garlic, and egg and process until smooth.  Scoop the mixture back into the bowl, mix in the cheese and salt, and chill for at least 30 minutes.

Make the Soup

  1. Pulse the onion, pepper, garlic, cilantro, and chiles, if using, in a food processor until the mixture is light and pulpy.
  2. Heat the oil in medium pot over high heat. Quickly and carefully pour in the pepper mixture. Reduce the heat to medium and simmer, stirring frequently, until the mixture thickens and darkens in color, about 5 minutes.
  3. Add the cumin and oregano and stir to combine.  Stir in the black beans along with its liquid, the broth, and the salt, and bring to a boil.  Reduce the heat to low, cover, and simmer for the flavors to combine, about 5 minutes.
  4. Place half the soup in a blender or food processor and puree until mostly smooth. Return the puree to the same pot, stir in the orange juice, and season with salt, if needed.
  5. Cover to keep warm while you assemble the dumplings.

Assemble the Dumplings
Pinch off a small piece of dough and roll it into a ball about 1 inch around and place on a large plate. Repeat with the remaining dough, keeping the dumplings in a single layer on the plate.

Cook the Dumplings and Finish the Soup

  1. Fill a medium pot with 2 inches of salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer.  Carefully drop the dumplings, a few at a time, into the simmering water. Cook until all of them are floating, about 3 minutes, then use a slotted spoon to scoop the dumplings out of the water and gently add them to the soup.  Place the soup back over medium heat and simmer for 5 minutes.  Ladle into individual soup bowls and serve with a dollop of sour cream and sprinkle with cilantro.
 Wai Chu

Learn more about Wai Chu.

 

 

 

 

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Summer Corn: One of the Pleasures of the Last Days of Summer

August 28, 2012 By Leave a Comment

This is one of my favorite times of the year at the farmer’s market. For the next few weeks, we will continue to see a bounty on seasonal produce from peppers, tomatoes, eggplants, plums, peaches (Oh, peaches!) to berries and onions.

This summer I had the best corn ever. Blessed with early crops of corn, strawberries, mangoes and avocados due to an unusual warm winter, I had the chance to try one of the first corn harvests. At first, I wasn’t so sure about it, but I trusted my local farmer who sells directly to consumers. Needless to say, it was incredibly sweet yet not overwhelming, but rather tender and juicy.

It was so good that I could easily eat it raw! And yes, we still have plenty of it before summer is gone.

With kids going back to school soon and September just around the corner, we have only a few weeks left to enjoy sweet, juicy, ripe summer flavors.

So make the best of the remaining weeks of summer by gathering friends and enjoying one of these easy and delicious summer corn recipes—before they are gone too!

 

Quick Ideas with Corn

Here are some quick “recipe-less” ideas for corn.  Enjoy!

• Grilled corn on the cob with chipotle mayonnaise

• Salad with fresh corn, black beans, queso blanco, hearts of romaine, hearts of palm, chile vinaigrette

• Quesadillas: soft corn tortillas (or whole wheat if you are not gluten intolerant), fresh roasted corn, red peppers, red onions, fresh tomatoes, shredded Gouda (Monterey Jack or Havarti), chipotle

• Corn tortilla soup: add fresh summer corn to your classic tortilla soup recipe and don’t forget those ancho chilies and poblano peppers!

• Corn chutney, onions, red bell peppers, mango (peaches or pineapple), fresh lime, cayenne pepper, chives and fresh cilantro

• Roasted corn cheese:  dip fresh corn, cheddar or Swiss, gruyere, farmers cheese, cayenne

Savory or sweet corn budino (pudding) For a savory taste:  use fresh corn, yellow onions, red and/or yellow peppers, cream, eggs, cheddar or Swiss cheese, cilantro. For the sweet one, just add fresh summer corn (and some creamed corn for extra texture and flavor) to your regular sweet recipe.

 

Vegetarian Corn Bisque

 

Often people ask me the difference between a “chowder” and a “bisque.” Since we’ll be making a bisque today here is a quick easy-to-remember explanation.

Chowder: Thick, rich and chunky type of soup, usually using potatoes to thicken it.

Bisque: Thick and rich too yet smoother, not chunky. Usually containing pureed seafood, fowl, or vegetables, and cream.

 

Serves 6

Ingredients:

4 T butter, extra virgin olive oil or coconut oil

2 c onions, diced

1/2 c celery, diced

1/2 c carrots, diced

3 cloves garlic, minced

6 ears corn, husked, cooked, kernels removed, milk scraped from empty cobs (reserve cobs to use for extra flavor)

2 c dried fava beans, soaked overnight, peeled

5-6 c vegetable stock, low sodium, or more if needed

1 T fresh thyme

1 t dried rosemary

1 t dried sage

1 t curry, optional

1/4 t cayenne

1/2 t paprika

Sea salt and fresh pepper, to taste

1 c cream

Juice of 1/2 lemon or lime

1/2 yellow pepper, finely diced

1/2 red bell pepper, finely diced

Fresh chives (or cilantro), chopped, optional for garnish

Instructions:

  1. In a large pot over medium-low heat, sauté onion, carrots and celery with three tablespoons of butter or oil until softened   Add the garlic, stir and cook until fragrant.
  2. Add corn, stir to combine flavors. Cook for 1-2 minutes.
  3. Add the fava beans and enough stock to cover.  Cut the cob into pieces and add to the pot along with the herbs and spices.
  4. Bring to a boil, reduce the heat to a simmer and cover
  5. Cook until the beans are tender, about 45 minutes
  6. Add the corn in the last 5 minutes of cooking.
  7. Remove from heat and allow to cool slightly. Remove the cobs.
  8. Working in batches, puree the soup in a blender until it is smooth and creamy. (Be careful, it will be hot!)  Return soup to pot.
  9. Add cream and splash of fresh lemon or lime juice.
  10. Taste and adjust seasoning.
  11. Heat the remaining tablespoon of butter or oil in a separate heavy skillet over medium-high heat. Add peppers and sauté until tender yet still a bit crunchy.
  12. Add peppers to soup
  13. Bring soup to simmer and serve in warm bowls with a dollop of sour cream or cream fraiche and fresh chopped chives

Cooking Tip: Remove kernels by standing corn cobs upright in a large, shallow bowl, then slice kernels off in vertical strips.

Corn Panna Cotta

 

Panna cotta is simple, unpretentious, yet glorious in taste. Furthermore it’s incredibly easy-to make, and an all-occasion winner for dessert. Are you looking for a way to make it even more distinct and seasonal? Add some fresh corn to it and any other savory ingredients according to your taste. Here’s how:

 

Serves 6

 

Ingredients:

5 c heavy cream, divided

1/2 c sugar

2 ears of sweet corn, husked, kernels removed

Pinch of sea salt

1/4 t chili powder or cayenne

1/2 t cinnamon

1 1/2 t vanilla extract  or 1 vanilla bean, split lengthwise, seeds scraped

2 packets unflavored powdered gelatin

Instructions:

  1.  In a medium pot over medium-low heat combine 4 cups of cream, add sugar, corn, chili powder or cayenne pepper, cinnamon and salt.  Bring to a simmer and remove from heat. Let it rest until cooled for 30-45 minutes.
  2. Puree in a blender and strain back into pot.
  3. In a separate saucepan, combine the remaining cream and vanilla. Sprinkle in the gelatin.
  4. Allow to sit for 5-10 minutes  Place the pan over medium-low heat and allow the gelatin to dissolve, stirring gently.
  5. Add gelatin cream mixture to the corn puree and return to low heat stirring to consisently .
  6. Pour mixture into six individual coffee or custard cups.
  7. Chill in the refrigerator for 6 hours or overnight.
  8. Serve with fresh whipped cream with lemon or lime zest or crispy fried cilantro for a more
Filed Under: Appetizers, Dinner, Featured Stories, Great Sunday Suppers, Low-Calorie, Lunch, Menus, Quick & Easy, Recipes, Sides Tagged With:

Jill’s Favorite Calabasita (Squash)

August 12, 2012 By Leave a Comment

Like most kids, corn has been one of my favorite vegetables ever since I was little.  This recipe is something our nana used to make all the time.  I think it may have been her way of getting me to eat something other than just corn – and it worked.  She called it calabasita, which in Spanish literally means, “little squash.”  It’s really delicious and I highly recommend trying this as a side dish for kids.  It’s a great way of getting them to eat zucchini – which isn’t a favorite for most kids!

Serves 4-6

 

 

Ingredients:

4 small green zucchini, diced into ½” pieces

2 teaspoons kosher salt

2 tablespoons olive oil

1 medium onion, diced

1 small garlic clove, minced for ¼ teaspoon garlic powder

4 ears fresh corn, husked and kernels sliced off

2 Roma tomatoes, seeded and diced into ½ “ pieces

½ cup grated mozzarella cheese (optional)

 

Instructions:

  1. Place the diced zucchini in a colander and toss with salt.  Place the colander over a bolw and let sit, 20-30 minutes.  The salt will bring out the liquid from the zucchini.
  2. Remove the zucchini and place on a kitchen towel. Gently pat the zucchini dry to remove any additional moisture.  This step is optional, but in my opinion worth the extra time for two reasons:  Drying zucchini prior to sautéing it keeps it from becoming watery, and I think this step removes the zucchini’s occasional bitterness.
  3. In a medium-sized sauté pan, heat the olive oil over medium-high heat.  Add the onions and garlic, when you do, the oil should sizzle.  Saute 3-5 minutes, stirring occasionally, until the onions are soft and translucent.  Do not brown.
  4. Add the zucchini and corn kernels and sauté another 10 minutes, stirring occasionally. You may need to lower the heat to medium to prevent the vegetables from browning.
  5. Add the diced tomato and sauté another 2-3 minutes.  Stir in the cheese, if desired.

This recipe was originally published in The Family Chef by Jewels and Jill Elmore (Celebra) and is available for purchase here.

To learn more about Jewels and Jill Elmore click here.

Filed Under: Chef Cocina, Dinner, Family Night Faves, Featured Stories, Great Sunday Suppers, Healthy Options, Kid-Friendly, Low-Calorie, Lunch, Make It With Mom!, Recipes, Sides Tagged With: ,

Jodie’s Lime Corn Cookies

June 11, 2012 By Leave a Comment

 

A lime-infused glaze tops these wonderful cookies from Jodie Harriel and the Los Bagels Bakery.

 

Yield: 1 1/2 -2 dozen

 

Ingredients:

1/2 Ib. butter

1/2 t salt

1 1/4 c sugar

1/4 t baking soda

1 egg

1 3/4 c all-purpose flour

1 T lime juice

1/2 c corn meal

1 1/2 T lime zest

Instructions:

  1. Preheat oven to 350 degrees.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.  Add the egg, lime juice and zest and mix until thoroughly combined. Sift flour, salt and baking soda together and add to butter-sugar mixture. Add corn meal and mix on low speed, until just combined.
  3.  Chill dough until firm enough to form balls the size of ping-pong balls.  Line a cookie sheet with parchment paper and place balls 2 inches apart.   Chill again until very firm.
  4. Remove from the refrigerator and flatten the balls with a lightly floured glass or your hand.
  5. Bake 10-12 minutes or until edges are golden brown, and remove to cooling rack. With pastry brush or spoon, apply glaze onto cooled cookies. Allow glaze to set before stacking.

Lime Glaze:

Ingredients:

1 c powdered sugar

2 T lime juice

Zest from one lime

Instructions:

  1. Whisk all ingredients together until there are no lumps.

 

 

 

 

This recipe first appeared in Los Bagels Recipes and Lore (Los Bagels) and is available for purchase here.

Filed Under: Desserts, Family Night Faves, Featured Stories, Kid-Friendly, Make It With Mom!, Recipes Tagged With:

Oaxacan Street Corn (Elotes)

June 1, 2012 By Leave a Comment

Oaxacan Street Corn (Elotes)Most people cook the corn entirely on the grill, which can make the kernels dry and unevenly cooked.  I prefer to cook the corn in a pot of steaming water, then sear them in a hot pan.

OAXACAN STREET CORN
Serves: 4

Ingredients
4 large ears fresh corn with husks
4 TBSP unsalted butter, melted
½ cup mayonnaise
3 oz cotija cheese or queso anejo, finely crumbled
2 TSP chile powder mixed with 1/8 TSP cayenne powder
1 lime, cut into 4 wedges

Read Related: Traveling Solo in Oaxaca (A Food Diary with Recipes)

Instructions

  1. Shuck the corn and place the husks and the corn silk into a large pot.  Fill the pot with about 1 inch of water and bring to a boil over high heat.  Trim the stalk of each corncob leaving about 2 inches to use as the handle for the corn.  Place the corncobs into the pot roughly arranging them on top of the husks.  (They can be stacked if they don’t fit in a single layer.)  Cover, lower the heat to medium-low and simmer for 15 minutes.  Remove the corn and place them on a kitchen towel to cool slightly.
  2. Heat a heavy skillet, griddle, or grill pan to high heat.  Make sure the pan is large enough to fit at least 2 corncobs.   Brush the corn with some of the melted butter and place on the hot skillet.  Cook until the bottom sides of the corn are lightly charred, then turn to char the other sides, brushing with additional butter if needed.  If cooking the corn in batches, repeat with the remaining corncobs.
  3. Whisk the mayonnaise to loosen any clumps and brush it generously all over the corn.  Sprinkle the corn with cheese, while turning the cob to coat all sides, Repeat with the chile powder mixture.  Serve with a squeeze of fresh lime juice.

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Filed Under: Appetizers, Recipes Tagged With: ,

Arepa Round Round Baby!

April 30, 2012 By Leave a Comment

It’s not only nostalgia that makes me love arepas; it’s also their versatility! These corncakes are hugely popular in many forms in my native Colombia and neighboring Venezuela (among other places) and have now actually caught on in many parts of the United States. What makes them especially wonderful is that they offer cooks fabulous flexibility as far as preparation. So here I’m giving you my basic recipe—and a serving suggestion—but please know you can add whatever you’d like (grilled corn, diced peppers, different cheeses—just to name a few possibilities).
Here I’m suggesting that you smear a bit of farmer’s cheese—or Mexican queso blanco—on top. Great as an appetizer, these arepas are perfect with any cocktail!

 Serves 4


 

Ingredients:


1 cup corn kernels, fresh or frozen and thawed

3/4 cup heated chicken stock or water
1 cup instant cornmeal

1 1/2 teaspoons sugar

1 teaspoon sour cream

1 ounce Manchego cheese, grated

1 tablespoon butter,

melted
1/2 cup farmer’s cheese or Mexican queso blanco

 

Instructions:

  1. In a blender, process the corn kernels and chicken stock until smooth.
  2. Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
  3. Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon.
  4. Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces.
  5. Roll each piece into a ball and then flatten into a pancake about ¼-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
  6. Light a fire in a charcoal or gas grill.
  7. Brush the arepas lightly with the melted butter (for flavor and to prevent sticking).
  8. Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
  9. Let cool to room temperature. Before serving, top with a spread of the farmer’s cheese.

 

This recipe was originally published in Latin Grill and is available for purchase HERE.


Filed Under: Family Night Faves, Hosting and Holidays, Kid-Friendly, Make It With Mom! Tagged With:

Spicy Corn on the Cob (Elotes)

April 30, 2012 By Leave a Comment

I’m a huge fan of the street food found all over Mexico and have been known to just wander, filling up all day without setting foot in a restaurant. Even street vendors in Los Angeles sell corn freshly roasted, slathered in mayonnaise, and seasoned in this way. This is a messy, but delicious, way to enjoy the sweetness of fresh corn with the spicy lime seasoning to balance it.

Makes 4 servings

 

Ingredients:

4 ears corn, shucked

1/4 cup mayonnaise

2 tablespoons freshly squeezed lime juice

1 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon salt

1/4 cup butter, melted

1/4 cup crumbled cotija cheese


Instructions:

  1. Preheat a grill to medium-high heat. Grill the corncobs until lightly charred and cooked, turning over as needed, about 10 to 12 minutes total.
  2. In a small bowl, combine the mayonnaise and lime juice. In a separate bowl, mix together the chili powder, cumin, and salt.
  3. Coat the corn in the butter, then spread the mayonnaise-lime mixture on all sides. Sprinkle with the cheese and the dry seasoning mixture. Eat immediately.

Variation:

If you can’t find cotija cheese, feel free to substitute grated Parmesan cheese.

This recipe was originally published in FIRE IT UP: More than 400 Ways for Grilling Everything by Andrew Schloss (Chronicle) and is available for purchase HERE.

Filed Under: Appetizers, Family Night Faves, Great Sunday Suppers, Healthy Options, Hosting and Holidays, Kid-Friendly, Make It With Mom!, Recipes, Sides, Uncategorized Tagged With: ,

Mexican Corn on the Cob (Elote)

April 29, 2012 By Leave a Comment

A traditional Mexican street food.

Mexican Corn on the Cob, or Elote, is a grilled corn dish that is served at roadside stands and street fairs in Oaxaca, Mexico. This loaded corn on the cob is made by seasoning grilled corn with mayonnaise, cheese, chili powder and a squeeze of lime.

Here, this classic recipe is transformed into a simple side dish using a handful of GOYA® ingredients. GOYA® Corn on the Cob turns smoky and flavorful when grilled, and is then smothered with GOYA® Mayonnaise with Lime and GOYA® Adobo All-Purpose Seasoning to make a memorable side dish more convenient than ever!

 

Serves 4.  

Prep time: 10 min. 

Total time: 25 min.

 

Ingredients:

1 bag GOYA® Corn on the Cob (8 mini ears), thawed, or 4 fresh ears of corn,

husked and halved

1 tsp. GOYA® Vegetable Oil

1 cup crumbled GOYA® Queso Blanco, or crumbled cotija cheese or finely shredded

fresh mozzarella cheese

GOYA® Adobo All-Purpose Seasoning, to taste

¼ cup GOYA® Mayonnaise with Lime

1 tbsp. plus 1 tsp. GOYA® Chili Powder

*4 8” skewers (If using wooden skewers, soak in water 30 minutes prior to grilling)

 

Instructions:

  1. Prepare grill to medium-high heat, grease with oil.  Stick each corn cob on skewer.  Grill corn until tender and charred on all sides, about 7 minutes.
  2. Place crumbled cheese on medium, flat plate.  Working with one corn cob at a time, sprinkle cob iwht mayonnaise, roll in cheese and sprinkle with chili powder.  Place corn on serving plate, repeat with remaining cobs and ingredients.

 

Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.

 

Filed Under: Appetizers, Family Night Faves, Great Sunday Suppers, Kid-Friendly, Make It With Mom!, Recipes, Sides, Sides Tagged With: ,

Charred Corn on the Cob with Grilled Tomato Oil

April 29, 2012 By Leave a Comment

A grill is the best vessel you have for cooking corn. You don’t need to husk, soak, boil, or foil-wrap the corn. Just start the fire and throw the cobs on, husks and all. Close the lid and sit back. It will take about 15 minutes, and you will have to turn the cobs every 5 minutes or so, but that’s it. During that time the husks will char and send a sweet vegetal smoke through the corn. When they’re done, the husks will be burnt and you will hear steam hissing inside. You can let them sit for a minute or two and then peel and enjoy; or get some extra grill flavor by peeling back the husks and charring the corn briefly over the fire. Here, we serve the grilled corn with glistening, rose-colored oil, flavored and tinted with grilled tomato.

Makes 4 servings

 

Ingredients:

4 ears corn, husks left on

½ cup Grilled Tomato Oil (recipe below)

 

Instructions:

  1. Light a grill for direct medium-high heat, about 425°F.
  2. Grill the corn in their husks directly over the heat, turning every 5 minutes, until the husks are blackened all over, 15 to 18 minutes total. During the last 5 to 8 minutes, put on grill mitts and peel back the outer blackened husks to expose some of the corn kernels. Continue grilling until some of the corn kernels are browned and lightly charred.
  3. Remove from the grill and let cool slightly. Remove the husks and brush generously with the tomato oil.

 

GRILLED TOMATO OIL
Best with veal, pork, chicken, shellfish, fish

Makes about 1 cup

 

Ingredients:

4 ripe plum tomatoes, halved

1/2 cup best-quality extra-virgin olive oil

1 garlic clove, coarsely chopped

1 large sprig fresh oregano or thyme

1/2 teaspoon honey

1/4 teaspoon coarse salt

 

Instructions:

  1. Light a grill for direct medium-high heat, about 425°F.
  2. In a small bowl, toss the tomatoes with 1 tablespoon of the oil.
  3. Brush the grill grate and coat with oil.
  4. Grill the tomatoes, cut side down, directly over the heat until nicely grill-marked, 3 to 4 minutes. Flip and grill until the other side is nicely marked, about 3 minutes more. Return to the bowl.
  5. Transfer the grilled tomatoes and oil to a small food processor and puree until fairly smooth.
  6. Strain the sauce through a food mill or push gently through a fine-mesh sieve into a small saucepan, leaving behind much of the solids.
  7. Add the garlic and oregano to the pan and bring to a boil over high heat. Reduce the heat to a simmer and cook until the liquid is reduced by half, about 10 minutes.
  8. Remove from the heat and strain the liquid into a small container with a tight-fitting lid, such as a canning jar.
  9. Add the honey and salt, stirring until dissolved. Let cool, then whisk in the remaining olive oil. Refrigerate for up to 4 days. If the cold oil becomes cloudy, it will clear when returned to room temperature.

 

This recipe was originally published in FIRE IT UP: More than 400 Ways for Grilling Everything by Andrew Schloss (Chronicle) and is available for purchase HERE.

Filed Under: Appetizers, Family Night Faves, Great Sunday Suppers, Healthy Options, Hosting and Holidays, Kid-Friendly, Make It With Mom!, Recipes, Romantic Dinners, Sides, Uncategorized Tagged With: ,