I’ve never really been a huge fan of corn, but I do love when corn is made like this. The sweetness of the corn with salty cheese and spicy hot sauce with chile adds an incredible combination that will surely satisfy your tastebuds. This is also super easy to make so it’s perfect side to any Mexican dish.
- 2 ears of corn – shucked, with silk removed
- cotija cheese, grated
- 1 lime, juiced in a bowl
- hot sauce
- chili powder
- cilantro (For garnish)
How to Make it:
- Bring a large pot of water to boil and add corn. Add corn to water. Cover and cook until corn is bright yellow and soft. About 4-6 minutes.
- In a bowl, add lime juice and hot sauce
- Remove corn and set aside. Once corn is cool enough. Use stalk handle and brush corn with mayonnaise until completely covered.
- Sprinkle cotija cheese all over the corn. Then hot sauce/lime mixture. Top with chili powder to taste
- Serve and garnish with Cilantro
Mexico is about a 3-4 hour drive from our place in Arizona, but with everything going with COVID-19, the Mexican borders are officially closed. Our dreams of going to Mexico for a month have been shattered. One of the things I love about Mexico is the food! A place in Mexico where we go has so much amazing fresh food. We definitely miss it. So I decided to cook us some shrimp fajitas.
The last time we went to Mexico, we couldn’t find any Elote. So I decided to make some for our side dish. Here is the recipe.
- 1 pound shrimp 16/20, peeled and deveined
- Smoked Paprika
- Onion Powder
- Salt and pepper to taste
- 1 Lime
- 1/2 shot of tequila
- 1 jalapeno
- olive oil
- 1 tablespoon minced garlic
- 1 white onion
- 1 red bell pepper, cut into 1/4 inch slices
- 1 yellow bell pepper, cut into 1/4 inch slices
- 1 orange bell pepper, cut into 1/4 inch slices
- flour tortillas
- lime wedges to serve
How to Make it
- Preheat oven to high broil
- In a large bowl combine shrimp, smoked paprika, cumin, tequila, lime juice, salt, pepper, chili powder, onion powder. Set aside
- Heat cast iron skillet (you can also use a regular skillet) and add olive oil. Once hot, add shrimp in one layer of pan.
- Cook shrimp until nice color.
- Remove from hot pan to a clean bowl or plate.
- Lay peppers in a tray with olive oil and broil for until skin is soft and nicely charred. Remove and set aside.
- Turn oven off, add the tortillas to warm them up as the oven cools.
- In the previous skillet, heat 1 tablespoon of oil in a pan, once hot add garlic and onion and saute for 1 minute. Once hot and onions are slightly brown, add the bell peppers and stir for about 2 minutes
- Add shrimp back to pan, cook stirring until warm
- Season fajitas with salt and pepper to taste and garnish with cilantro
- Serve shrimp fajitas hot with warmed tortillas and lime wedges.