Mexican Corn On The Cob (Elote)

Every year I look forward to summer. One of the reasons is because I love corn on the cob incredibly much. I start thinking about corn on the cob in March and by the time the Corn season rolls around, I am beyond ready for it! So, I knew I had to try Elote (Mexican Corn On The Cob).



I am realizing that this culture typically only uses mayonnaise for sandwiches & summer salads. Which is fine...but we've got a lot to learn! When I went to Germany, mayo was a dipping sauce for the french fries. And now...I learn mayo is used on corn on the cob in Mexican culture! The thought of the two foods that are closest to my heart being mixed with a condiment that was not even in my top 5--I was never considering to even go there. But...I did.

It. Is. Delicious.

So I came to share my new knowledge with y'all! (Do you see how much I love you??)

This will be a very informal recipe, since corn is a very personal eating experience for me (I like to see my butter. Dont judge me). Besides, I am sure there is no measuring on the Mexican street food trucks, eh?

Elote (Mexican Corn On The Cob)

In this order

-ears o' corn, shucked & grilled (about 7 minutes on the grill)
-melted butter (use as much as you feel-I won't look)
-mayonnaise
-grated cotija cheese (shaved Parmesan is also good)
-a bit of salt
-sprinkled chili powder
-4 wedges lime to squeeze over corn

Et Voila!

Yummage! (Yummy en Francais?)

Enjoy!

Ciao!
xox

A Good Cause & Chef, Todd English

Heard the news about the Macy's Chefs A-Go-Go, a national food truck tour showcasing Macy’s Culinary Council (MCC) and it's scheduled Celebrity Chef, Restaurateur, Author, Entrepreneur, and Television Personality, Todd English (who is from Boston, Massachusetts) and nearly broke my ankles on the cobbled streets of Boston to get there!



Chef, Todd English is best known for his restaurant, Olives, located in both Boston & Las Vegas, Nevada as well as his TV cooking show, "Food Trip with Todd English", on PBS, btw--and to top it off, he is quite the hunka-doodle-doo, if I may say so.



What a great crew he had with him that day. They were hustling the whole time with smiling faces. I felt like I was at Disney! The line was not ginormous--but it was continuous and they kept it moving. Chef English was serving for a while and then went back inside to do some hands on cooking. He was sweet enough to stick his head out ...twice (my darn camera) to pose for a picture. He asked if I wanted to pose with him, but I was looking quite gnarly with mussed up hair & didn't want to ruin the picture.-lol



The food was d-e-l-i-c-i-o-u-s! I had the prime rib slider, a bag of fresh potato chips and a sweet little cupcake.



I am loving these gourmet cooking trucks. Last week was the Cooking Channels Ice Cream Truck at Boston's Harbourfest--El Diablo ice cream was insane! (J.P.Licks, Chocolate ice cream with cinnamon & cayenne pepper). Insane!

Keep your eyes peeled for these events, guys--it is so much fun!

Ciao!
xox

Avocado Ice Cream

Yup....you heard me!


Don't know it until you try it! YUM!Ingredients

This recipe is from Chef,Alton Brown:

Avocado Ice Cream

12 ounces avocado meat, approximately 3 small to medium
1 tablespoon freshly squeezed lemon juice
1 1/2 cups whole milk
1/2 cup sugar
1 cup heavy cream

Directions

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Ciao Bella's!
xox