Elote #PicnicGame

Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! 

Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.

I'm going on a picnic and I'm bringing... 

Asian Chicken Salad from Try Anything Once Culinary 

Beautiful Beet Salad from Small Wallet, Big Appetite 

Chicken Muffuletta from Marlene Baird

Double Chocolate Chip Cookie Cups from The Dinner-Mom 

Aaaaaaand...Elote

Wait...what?! Elote?

Yes, Elote...as in Mexican Street Corn. Totally yummy grilled corn on the cob with seasonings and cheese and stuff.

The first time I tried (or even heard of) Elote was not that long ago, at a Dodger game. And I fell in love!

Its super easy. way delicious, and perfect for picnics.

Simply get your grill on

And get your cleaned corn on the grill

I grilled them on a lower heat at first, turning often until they were just about cooked, then added more coals to get a good char going.

I knew they were done when I could smell them. Oh the smell of sweet, sweet corn.

Then for the good stuff (this is enough for 4 - 6 ears of corn)

Elote
inspired by The Kitchn

4 -6 grilled corn ears
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1/8 teaspoon cinnamon
Salt to taste
1/2 cup mayonnaise
1/2 cup Cotija cheese, finely crumbled
2 limes sliced into wedges

Combine the chili powder, cumin, garlic powder, cinnamon and desired amount of salt.

Slather a good amount of mayonnaise all over the corn. Don't be shy. Don't be weirded out. Trust me. It's amazing.

Sprinkle (or shower, depending on how much seasoning you like) the chili powder mixture all over the the place. 

Then sprinkle on the cheese and drizzle with some lime juice. 

Grab that cobber and dig in.....

And be ready for your taste buds to be wowed! All those flavors coming together is absolutely delicious. The sweet corn, slightly spicy chili powder, smokey cumin and then the slightest hint of cinnamon all accented by the tangy Cojita cheese and lime juice. This very well could be my favorite corn. 

Ancho Cream Corn

Thinking back to when I use to cook from the books on my shelf, ideas from phone conversations with family members, and jotted down recipes as they were recited....verses now.... the internet, the blogs, the social media cooking websites and all the people I've "met" and learned from. It's pretty cool. My little cooking world has expanded. I've learned so much over the years. Not only about techniques but about flavors. What goes together, what doesn't, and what does but you'd think shouldn't. I've been exposed to so many new ingredients that I would never have touched or knew what on earth to do with if it weren't for our fun little food world on the net.

And yes....ancho chile is one of them. I'm in love with the ancho chile. Which happens to be the dried version of a poblano (my other love). The addition of either of these forms of chile add such depth to Mexican dishes (or Tex-Mex in this case). It transforms a dish from (lets see...how do I say this without insulting anyone) Americanized taco bell kind of Mexican food to authentic mom and pop hole in the wall Mexican food.

Which brings me to this Ancho Cream Corn. One of many fantastic recipes found in Lisa Fain's cookbook, The Homesick Texan. I love cream corn. I love corn casserole. I love grilled corn. Corn is good. Ancho Cream Corn is better! The ancho chile addition....WOW!! It adds a wonderful smokey flavor that I just can't get enough of. It's not hot...so you other wimps out there (I say "other" because when it comes to heat...I'm a total wimp!) don't have anything to worry about. The ancho flavor just mixes itself into the cream and makes you go "mmmmmm" with every bite as you're digging your spoon in for another.

While this dish only takes a mere 15 minutes to cook....there is some prep work to be done. Not hard work. But rehydrating a dried chile takes some time....about 30 minutes.....soooo, keep this in mind when planning your cooking time line.

Ancho Cream Corn
Printable Version

1 dried ancho chile, stem and seeds removed
4 tablespoons unsalted butter
2 cloves garlic, minced (I used 3 cuz I love garlic)
5 cups of corn, fresh or frozen (It took 7 ears of shucked fresh corn for me to get 5 cups)
1 cup heavy cream
4 oz cream cheese
1/4 tsp cumin
1/8 tsp cayenne pepper
1 tablespoon lime juice (about 1 - 2 limes, depending on how juicy they are)
Salt and Pepper to taste
Cotija cheese, crumbled, to garnish (I used queso fresco ranchero cheese)

In a hot skillet, no oil....toast the ancho chile for about 10 seconds. Add enough water to cover the chili and bring to a boil. Turn the heat off and let "soak" for about 30 minutes. By this time, the chili should be soft. Rinse the chili and dice. Set aside. (toss the soaking water out)

While the chile is soaking, if you're using fresh corn, this would be a good time to shuck it and cut all those kernels off the cob.

In a large skillet, melt the butter over medium-low heat. Add the garlic and saute for about 1 minute. Add the corn, heavy cream, cream cheese, cumin, cayenne and diced ancho chile. Cook for 15 minutes, stirring occasionally. Add the lime juice and salt and pepper to taste. Garnish with cheese.

And there you have it. a delicious side dish that's easy and quick (after the prep work). You can bet that this dish will be seen this summer on my bbq menu.

Fresh Tex Mex Corn Casserole

Corn is one of my favorite veggies. I love grilled corn, creamed corn...and just plain ole corn off the cob with butter, salt and pepper.

I especially love when corn is in season. Fresh, juicy, sweet corn.

There are a lot of ways you can make corn, but when the weather starts to heat up and bbq's and get-togethers by the pool with friends and family start filling up the calendar, this has become one of my go-to recipes.

Tex Mex Corn Casserole
Printable Version

1 medium onion, diced
1/2 red bell pepper, diced
3 garlic cloves, minced
2 tsp vegetable oil
2 eggs, beaten
1 cup sour cream
1 cup whipping cream
2 tablespoons vegetable oil
1/2 cup melted butter, cooled
1 - 4oz can of diced green chillies 
4 ears fresh corn 
2/3 cup  flour
1/2 cup corn meal
3 TB sugar
1 TB baking powder
1/4 tsp salt
1 cup shredded mild cheddar cheese

Preheat the oven to 350' F. Spray a 13x9 casserole dish with non-stick cooking spray

In a medium pan heat 2 teaspoons of vegetable oil over medium low heat.  Saute the onions, bell pepper and garlic until tender.

In a large bowl, combine the egg, sour cream, whipping cream, 2 TB vegetable oil, melted butter and green chillies.

Cut the corn off the cob and then run the knife up the cob to release the remaining "milk"

Add corn to the mixture.

In a medium bowl, combine the flour, corn meal, sugar, baking powder and salt. Stir to combine then add to the corn mixture.

Pour into your prepared casserole dish

 

Bake for 40 minutes. Sprinkle the shredded cheese on top and bake for an additional 10 - 15 minutes or until golden brown and the center is set.

 

If you'd like more ideas or more information about the wonderfulness of corn, visit FreshSuperSweetCorn.Com