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!
Share this Recipe
Powered byWP Ultimate Recipe
Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach
Roasted Bell Pepper Chicken with Spinach
Ingredients
Servings:
Instructions
  1. Over an open flame or in the broiler, roast your bell peppers until the skin turns black. Remove from heat, peel and julienne.
  2. In a large saute pan over medium heat, add olive oil and chopped onions. Cook for about 10 minutes or until your onions are clear and have a slight golden colour.
  3. Split your chicken breasts and coat generously with smoked paprika, dried basil, salt and pepper. Add to saute pan and sear on both sides for about 5 minutes or until browned.
  4. Add roasted bell peppers, white wine and garlic. Reduce heat to low and cover. Cook for about 15 minutes.
  5. Once the chicken has cooked through and is tender, remove your chicken from the sauce and place in a bowl. Add butter to the saute pan and continue cooking the remaining sauce in the for another 15 minutes on medium heat until it has reduced by half.
  6. Chiffonade your spinach and add to the pan along with the chicken in the reduced sauce for about 3 minutes on low. Add salt to taste and serve alone or over pasta.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
Share this Recipe
Powered byWP Ultimate Recipe
roastcali

Whole Roasted Cauliflower w/ Rosemary Garlic Cheese Sauce

Whole Roasted Cauliflower w/ Rosemary Garlic Cheese Sauce
Whole Roasted Cauliflower w/ Rosemary Garlic Cheese Sauce
Ingredients
The Cauliflower
The Sauce
Servings:
Instructions
The Cauliflower
  1. Preheat oven to 350 degrees.
  2. Remove leaves and cut cauliflower stem flush with the head so it can stay upright in a pie dish. Drizzle olive oil over head and sprinkle salt. pepper and smoked paprika over the florets.
  3. Roast in the oven until tender. Appx 1 hour.
  4. Remove from oven and serve with cheese sauce. (Recipe below)
The Sauce
  1. Heat the milk in a small saucepan over medium heat until small bubbles form. Do not boil!
  2. Meanwhile, melt your butter in another saucepan over medium heat. Add your flour, stirring constantly until a thick paste forms. (2-3 minutes) Slowly add the milk to the flour paste, whisking constantly. Continue cooking, whisking constantly until the mixture thickens for about 5 minutes.
  3. Add your rosemary, garlic and cheese, whisking constantly until it is melted. Add salt and pepper to taste and serve with your roasted cauliflower!
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
Share this Recipe
Powered byWP Ultimate Recipe