I know that trying ingredients from other countries, especially if you don’t really cook can seem a bit too adventurous, but I promise that these two ingredients are incredibly easy to incorporate into your every day cooking, and in fact, the more you use them the more you will find yourself adding them to anything.
I think that’s how it always goes. At first you try something a little different in a recipe, like ricotta. You may make something like your first homemade lasagna, and it turns out delicious. It boosts your self confidence as a cook, and you begin to make it more and more. Especially when guests come over. In fact, you become proud of the dish and may even start to invite people over just to eat it with you. With time you notice other recipes that use that ingredient and you’ll begin to try new things, which of course, eventually, and with time, leads to experimenting on your own with the said ingredient. Some may already feel comfortable doing so, while others would never dream of experimenting without a recipe. So just try making this Mexican Street Corn, you won’t regret it.
Make Mexican Street Corn – Elote
It’s how most of us start. I personally love it. I believe in cooking, and I certainly believe in you. I know you can do this. It takes practice. I promise it’s worth it. So what if the first 5 times turn out horrible. If the 6th time is a success, then for the rest of your life you’ll be able to make that dish for anyone that stops by, and your family will rave over it. Cooking is not a talent you are blessed with or you aren’t. You may not be a 5 star chef, but you can most definitely cook.
1.Try it- Get in the kitchen and start cooking. If it’s a small recipe with only three ingredients, so be it.
2.Set up a goal- Whether the goal is just to cook one thing a week, or to try to conquer lasagna (which is actually much easier than you think, and please ignore the photo from my earliest days of blogging), set a goal and go after it.
3.Stop beating yourself up- I have made the most awful meals, and I’ve eaten other people’s awful meals. Oh well!! You’ve learned to read, write, ride a bike etc, and all of that came from practice. Don’t think about the mistakes. Instead learn from the successes. Did you cook the pasta perfect? Did you manage to cut everything without slicing a finger? Perfect! Concentrate on the good.
4.Remove “I can’t cook” from your vocabulary. Instead say, “I am learning, or want to learn how to be a better cook” Positive thinking can make amazing things happen. Half of the battle is just believing in yourself.
5. Try again. And again. And again. You don’t get better if you don’t keep trying. Bread was a hard one for me, but I have become known for my tender loaves of bread and it all came from a little effort. Ask for help, and advice, but keep trying. I’m always here, and I’ll answer any and all questions. Just email me. ohsweetbasil(at)gmail(dot)com
Can You Reheat Corn on the Cob?
There are a few ways to reheat corn on the cob that will keep it juicy and tender.
Microwave: Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap.
Set the timer for 10-20 second bursts and continue heating till corn is warm.
Oven: Preheat oven to 350 degrees.
Add butter, 1 tsp. water, salt and pepper to the corn and wrap in foil.
Place in the oven for 5-7 minutes.
Boiling Water: Bring water to a boil.
Add the corn and boil for 1-2 minutes.
What is Mexican Crema?
Crema is slightly soured and thickened cream, milder and less thick than American sour cream.
What is Cotija Cheese?
Cotija Cheese is a hard, crumbly Mexican cheese.
Cotija cheese is made mainly from cow’s milk.
It resembles feta cheese.
Mexican Street Corn – Elote
Mexican Street Corn - Elote
- 6-8 Ears of Corn, husked
- Mexican Crema (found in your local grocery store by the cheeses) or Mayonnaise
- Cotija Cheese (Again, over by the cheese section)
- Chili Powder or Smoked Paprika
- 2 Limes
- Fresh Cilantro, chopped
- Heat a grill to medium-high heat and add the corn.
- There is no need to add salt as the cotija cheese is salty.
- Grill on each side for a few minutes until some of the kernals begin to look darker, and a little charred, as pictured above.
- Remove from the grill and immediately spread the mexican crema all over the corn.
- Sprinkle lightly with cotija cheese, chili powder and lime juice.
- Top with a little bit of the fresh cilantro and enjoy.
Best eaten hot off the grill, so be careful not to burn yourself.
Yield: , Serving Size: 1
- Amount Per Serving:
- Calories: 897 Calories
- Total Fat: 7.1g
- Carbohydrates: 219.7g
- Fiber: 28.3g
- Sugar: 35.3g
- Protein: 29.6g