I have been lucky enough to get fresh corn from my inlaws this summer. But I have rationed it carefully. Honestly, my favorite way to eat it is boiled with butter and salt. This recipe adds pizzazz and fanciness that is required for those Labor Day parties you might host. You know you want to impress your guests. I love the cilantro/lime/Parmesan combo. I bet you will too!
Soak the corn, including the shucks, in warm salted water for 20 minutes. In a food processor, combine butter, cilantro, lime juice, garlic, cayenne, salt, and pepper. Remove all but inner most leaves of the shuck, leaving only a single layer of leaves. Then gently pull back the remaining shucks and remove the silks. Brush the cleaned corn liberally with the cilantro-lime butter. Pull the leaves back over the corn. Prepare the coals in your grill to medium heat. Grill for 10 to 15 minutes, turning occasionally, until all sides are charred lightly. Remove corn from the grill. Allow to cool a bit before removing the husks. Brush with additional cilantro-lime butter. Garnish with Parmesan. Serves 12.
This salad embraces one of my favorite things about summer – fresh corn. There are several good points to this dish. It’s quick to make, especially if the shrimp is already prepared. It has complex flavors without too many ingredients. It is actually healthy for you.
Warm Grilled Shrimp and Corn Salad with Cilantro and Lime
Cut the corn off the cob, one cob per plate Sprinkle with desired amount of cumin and chipotle pepper powder. Top with a skewer of the shrimp. Squeeze 1/4 of a lime over the corn and shrimp. Sprinkle chopped cilantro over the plate. Serves 4.
I love seafood in most every form. These enchiladas were pretty tasty, though next time I will do some things differently. Instead of using the canned chilies, I think I will grill poblano peppers and onions. In place of the corn, I will use black beans. The sweetness of the corn was a bit odd with the shrimp. Otherwise, it was a great recipe. I love the cream sauce and the shrimp was not overcooked, something I had suspected.
My apologize for the less than gorgeous photo. It tastes way better than the photo portrays. 🙂
1 pound raw medium-sized shrimp, cleaned, tails off
1 teaspoon Mexican oregano, crushed between fingers
1 avocado, diced
1 + 1/2 cup crumbled cotija, queso blanco or feta cheese
7-8 (8-inch) corn tortillas or about 10 (6-inch)
2 tablespoons butter
2 tablespoons flour
1 + 1/2 cups Chicken Broth
1 small can green chiles w/ juices
1 + 1/2 cups Sour Cream
fresh chopped cilantro or parsley, for serving
sour cream, for serving
In a large skillet heat 2 tablespoons oil over medium heat and saute onion, garlic and corn until corn is tender, seasoning well with salt and pepper and stirring often. Add shrimp and oregano, cook until shrimp just start to curl up. Remove from heat. Mix in avocado and 3/4 cup cheese. Taste and season as needed with salt and pepper. Make sauce: In a large heavy bottomed saucepan melt butter over medium-low heat; stir in flour and cook 2-3 minutes. Whisk in broth, bring up to a simmer and cook 3 more minutes. Turn heat to low and whisk in green chiles and sour cream until fully incorporated. Remove from heat. Preheat oven to 400 degrees F. Grease a 9×13 baking pan. Mix about 1/2 cup of the sauce into the shrimp mixture. Wrap tortillas in damp paper towels and place on a microwave safe plate and microwave 1 – 1 1/2 minutes until soft and pliable. Add about 1/2 cup filling off center to each tortilla and roll up. Place in pan. Repeat until all the filling is used. Pour the sauce over top and sprinkle with remaining 3/4 cup of cheese. Bake 25-30 minutes until bubbly all over. Garnish with fresh chopped herbs and serve with sour cream.
Tonight is the Academy Awards ceremony. I confess I rarely watch and I have no plans to tonight. One video short caught my eye – Fresh Guacamole by PES.
I have no idea if it’s Oscar worthy but I think it’s fun. The only thing I would add to the guac is cilantro. I wonder what the illustrator would have chosen to represent it? Lego palm trees? Model train landscaping?
This next video, entitled What If Animals Ate Fast Food, is pretty cool too. I don’t think it’s nominated for anything but it made me laugh.
I have never been one to eat boring food. Until recently, I didn’t even eat peanut butter and jelly sandwiches. Not even as a kid (though now my palate appreciates the salty/sweet combo). When I am home and it is lunch time, I either eat leftovers or I create something quick and tasty. Pasta with pesto and various veggies. A sandwich on good bread, with quality meats and cheeses, loaded with flavor and veggies.
Food is as much about nourishment as it is about flavor and satisfaction. People overeat because what they eat is not very tasty. They compensate by eating more to fill the void. How many times have you found yourself reaching the bottom of a bowl of microwave popcorn and thinking “Jeez, I ate all that already?” Mindless eating at it’s finest.
These quick tacos take no more than 5 minutes hands on time and about 10 minutes baking time. The result is tasty and healthy. The cost to you is minimal.
Preheat your oven to 400 degrees. Spray the bottom of a small glass baking dish with Pam. Place the fillet in the pan. Sprinkle the desired amount of salt and lemon pepper seasoning on the fish. Spray top of fish with more Pam. Bake until fish is flaky (8 to 10 minutes).
Steam your two corn tortillas between two moistened paper towels for about 20 seconds in the microwave. Place half of the fillet in each tortilla. Top with your avocado and other desired toppings. I used cilantro, onion, and lime juice. Serves 1.
When there are no fresh tomatoes available, I prefer this salsa verde. It is quick, fresh, and flavorful. No reason to buy that bottled crap. And just in time for tomorrow’s big game. (Tomorrow’s recipe is Chicken Enchilada Verde. MMM!!)
10 small tomatillos, husked and rinsed
1/2 medium white onion
2 serrano or jalapeno chiles
2 cloves garlic
1/4 cup fresh cilantro leaves, loosely packed
Salt and freshly ground black pepper
In a pot of boiling water, add the tomatillos, onion, and peppers. Boil until the tomatillos turn olive green. Drain and add the combo to a blender or food processor. (If you don’t want the verde spicy, remove the seeds and membrane from the peppers before blending.) Add the garlic and cilantro. Blitz until smooth. Taste and adjust seasoning. If it is too tart, add a bit of sugar. Use with chicken enchilada verde or serve with tortilla chips.