We went head-to-head with Bobby Flay on Food Network's Throwdown! With Bobby Flay. Get our World's Famous Chicken Pot Pie recipe in the new Throwdown! cookbook.
The other day our dear friend Laura Graf sent us a note saying she was feeling creative (and possibly a little bored!) and wanted to write us a jingle. She came up with three very unique ideas, but we need your help in deciding which one to choose. We will be collecting votes all this week and next, and will close the polls on July 8th. The winning jingle will get placed on our website, and who knows – maybe we will even make a video!
It’s technically not summer yet, but most of us seem to use the Memorial Day weekend as the “unofficial” kick-off! So in honor of summer, I decided to do what most Americans do, and grill up some grub!
When I first moved to Austin, I discovered something fabulous at a street vendor that very well may have changed the way I viewed life – gigantic ears of roasted corn smothered in Mexican crema and sprinkled with lots of spice and lime juice. They call it Elote, but I call it delish!
Naturally I have been trying to perfect this dish for sometime, and this is the closest I have come to recreating the magic. The corn makes an amazing side dish, but is so decedent that it may steal the show! I served it with cilantro lime chicken breasts (also done on the grill) and a black bean salad.
First you need to make your crema. Note it needs to culture so it has to sit at room tempature for three hours. Crema is somewhere between sour cream and crème fraîche. You can find it in most supermarkets, but it is really easy to make too!
Some recipes call for buttermilk, but I take equal parts of sour cream and heavy whipping cream. I used about a half cup each.
Salt to taste.
Whisk together until blended.
If you don't like spice then your creama is ready to sit at room tempature for three hours, BUT if you are like me and like a little heat, take one chipotle pepper in adobo sauce and dice it up. Add that along with another teaspoon or so of the adobo sauce.
Now blend in the heat! Once done, set aside for at least three hours at room tempature.
Now it is time to prepare your corn. I removed the husks, but if you want something more dramtic you can always pull the husks back and leave them intact at the stem.
Coat your grill with cooking spray, then grill the corn for about 15 minutes, rotating often.
Once the corn is ready, prep your spice mixture. I use equal parts of chipolte chile powder, cumin, salt and pepper.
Blend together well.
Now rub your corn down with some lime wedges. You are using the juice to help the spices stick to the corn.
Sprinkle the spice mixture over corn.
Once the spice mixture has been applied, use some of the zest from the limes to give your corn a little something extra!
Now it is time for the good stuff. Drizzle that yummy crema over the corn.
Serve with lime wedges and remaining spice mixture for a tasty treat!
Casserole Queens 