Page 44 - Flathead Beacon // 8.24.16

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AUGUST 24, 2016 // FLATHEADBEACON.COM
Elberta & Hale Peaches
New Crop Apples
Pickling Cukes
Fresh Huckleberries
Local Dixon Melons
Sweet Corn
Bartlett Pears
Canning Tomatoes & Peppers for Salsa
Green Beans
THERE IS NOTHING BETTER than an ear of simply steamed or grilled fresh corn in the late summer.
Except for this Mexican Grilled Corn.
A bold statement? Well, I’m not plan- ning to give up on plain old corn on the cob any time soon. But I am planning, for the remaining corn months of the year (that’s a real thing, you know, the corn months), to alternate unadorned cooked ears of corn with these embellished ears from day to day, week to week, until the air gets nippy and the leaves turn orange and drop from the trees.
And then I will just think about fresh corn for the next 10 months.
But rst, Mexican Grilled Corn, known as elotes: In Mexico, you can buy this from street vendors much as you can get a hot dog or soft pretzel here in New York. The ears of corn are grilled, slathered with a spicy, creamy, cheese mayonnaise mix- ture, and sprinkled with a bit more cheese.
If you can nd Mexican crema, use that instead of the sour cream listed below. If you can’t nd cotija (a dry, crumbly, Mex- ican cow’s milk cheese), use a combina- tion of feta and Parmesan. If you can’t nd pure ancho chili powder, it’s OK to use a chili powder blend. And if you don’t have smoked paprika, skip it, or give the corn a nal sprinkle of chili powder or regular paprika.
Be resourceful; you don’t want to miss out on this summer joy.
Add minced fresh cilantro to the mix if cilantro is your thing. Notice there is no salt or pepper; the cheese and chili pow- der provide enough saltiness and heat.
Servings: 4-8
Mexican Grilled Corn
3 tablespoons mayonnaise
3 tablespoons sour cream or Mexican
crema
1/4 cup cotija cheese, divided
1 teaspoon nely minced garlic
1 teaspoon ancho or chipotle chili powder 8 ears shucked corn
2 tablespoons melted unsalted butter
1 lime, halved
Smoked paprika (optional) and addi-
tional lime wedges to garnish Preheat the grill to medium high.
In a small bowl, combine the mayon- naise; sour cream; 3 tablespoons of the cheese; garlic and chili powder. Transfer the mixture to a plate, and spread it out a bit.
Brush the corn with the melted but- ter. Grill the corn for 8 minutes, until it is nicely browned in spots. Roll the corn in the mayo mixture, and place on a serving platter. Squeeze the lime over the corn, sprinkle with the remaining tablespoon of cheese, then sprinkle with smoked paprika if desired. Add the lime wedges, and serve immediately.
406.755.7753 • 3250 Highway 2 East • Kalispell, MT
SIDE DISH KATIE WORKMAN MEXICAN
Sangria Saturday
August 27th
Huckleberry
GRILLED CORN
Live Music with Luke Dowler 3-6 pm
Fresh Produce
Wine slushies
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.”
She blogs at http://www.themom100.com/about-katie-workman/