Mexican street corn

Elote (Mexican Street Corn)

Elote is generally something I make in the hot summer months over the grill.  But… with the couple inclusions of corn in the farm share has made me crave it again.  You can make this several ways, the first way is grilled (which I recommend) and if you cannot grill, you can boil it on the stovetop or toss it in the oven which I included in the recipe directions.  Considering the cool and gloomy weather as of recently I opted for the oven method.  This is my favorite way to eat corn on the cob besides just eating it plain so I hope you enjoy it!

 

Elote (Mexican Street Corn)
Elote (Mexican Street Corn)
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees - with the husks on, place the corn in the oven and allow to cook for 35 minutes. Remove from oven and remove husks and corn silks.
  2. In a small bowl, combine chili powder, cayenne, paprika and garlic powder. Mix well.
  3. Cut one lime in half. Take each half of lime and generously squeeze and spread all over the corn.
  4. With a sauce brush, coat the corn on all sides with the Mexican crema.
  5. Place the cotija cheese in a shallow baking dish or a plate. Take your crema slathered corn and roll it around in the cheese coating on all sides.
  6. Sprinkle spice mixture onto corn on all sides and top with minced cilantro. Serve with a wedge of lime.
  7. Eat the corn. It's okay to make a mess!
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germanpotato

Kartoffelsalat – German Potato Salad

This variation of your typical potato salad is perfect for those who are not members of the mayonnaise appreciation committee (myself included).The combination of sweet and salty will certainly be a hit at your next pot luck or gathering and if you’re a fan of apple cider vinegar, this recipe is for you. I’ve always had nightmares of a mayonnaise laced potato salad marinating in the hot sun during a family picnic; by swapping that out with a little ACV certainly curbs those awful thoughts.

We took last week’s CSA inclusion of yellow potatoes and parsley to whip this one up for you and can easily be converted to a vegan recipe by omitting the bacon and using a little olive oil and smoked paprika to replace the bacon fat. Enjoy!

Recipe by: Mirinda @ Boistfort Valley Farm
Kartoffelsalat - German Potato Salad
Kartoffelsalat - German Potato Salad
Ingredients
Servings:
Instructions
  1. Scrub and remove eyes from your potatoes. Boil until tender but firm.
  2. Dice and fry your bacon. Reserve Fat.
  3. In a small fry pan, caramelize your onion with the olive oil on low heat for 15-20 minutes until golden brown.
  4. In a small pan on low heat, combine apple cider vinegar, bacon fat, beer, sugar, mustard, garlic powder and pepper.
  5. Dice potatoes and combine sauce, onions and chopped parsley in a large mixing bowl. Stir gently until well incorporated. Can be served warm or cold - enjoy!
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