The good old summer time has always been about having fun enjoying the out of doors. Now with such gloomy, closed in times due to the virus, nothing is better than hot 'n spicey finger lickin' barbecue to raise your spirits and please your tummy.
We have a small (only 6) full participation Barbecuing class set for a week from Thursday evening on August 6 at 5 PM. We still have a few openings and would love for you to join us. We will be barbecuing and making the sauces for Jane's Best Barbecued Ribs, Kentucky's Best Bourbon Basted Thighs, Carolina Style Spicey Pulled Pork, Down Home Barbecued Shrimp, New Mexico's Best Barbecued Beef Ribs and a range of rubs. Register now, while there is still space. And if you can't come, my best selling "Finger Lickin', Rib Stickin', Hot 'n Spicey Barbecue' cookbook will be on sale for just $12.00 this week until Saturday night, August 1, midnight.
Have you ever tried Mexican style grilled corn? We grilled fresh corn on the cob last night and it was so yummy. Grilling the naked ears--that have the husks pulled off makes the corn so flavorful. I personally like it with just a squish of fresh lime juice and caribe chile sprinkled on it. Lou still likes to generously butter and salt his. And, in Mexico, they frequently spread mayonnaise on the grilled corn. You can actually create lots of different butters and sauces to rub on the corn. I am featuring a few for you today.
And, if you are getting cabin fever, hop in the car or on a plane and join us for our August weekend class, the14th-16th. New Mexican specialties are featured such as our yummy Blue Corn Crusted Chile Rellenos, Blue Corn Parfait Bread with Bowl o Red with all of its Fixin's 'n Mixin's, Carne Adobado, Sopaipillas, Tamales, Flan, Perfect Margaritas and so much more. The complete menu is on our website at www.janebutelcooking.com under the weekend section. Again, we will limit the attendance to just 6 due to the Pandemic.
Here's our Grilled Corn and Toppings recipes--
MEXICAN-STYLE GRILLED CORN WITH TOPPINGS
n Old Mexico, grilling corn is generally the preferred way to prepare corn on the cob. The flavors are enhanced by the caramelization of the corn as it grills to a “brown flecked perfection”. Try the toppings for a real sizzling taste sensation! Watch out, you’ll likely to get “hooked” on the amazing flavor.
You can grill corn this way on an outdoor grill, under the broiler, or on a stovetop grill. The various toppings really make it fun.
Cooking Time: 12 to 15 minutes
Yield: 4 servings
4 large ears fresh, sweet corn
2 teaspoons vegetable or olive oil,optional
Select fresh corn by pressing a finger nail into the kernels. If they squirt a milky like substance, the corn is very fresh. The green husk should also look fresh, not wilted.
Preheat the cooking surface. Husk the corn and remove the silk. Lightly oil each ear, if desired--then place on the grill and cook until the kernels, when pierced, are firm and not milky. The outside edges of the kernels should be a bit blackened. Serve with your choice of the following toppings.
Per Serving: Calories 103, Protein 3 g., Carbohydrates 19 g., Fiber 2 g., Fat 3 g., Saturated Fat 0 g., Cholesterol 0 mg., Sodium 13 mg. (Analyzed without the toppings.)
Fresh Lime and Caribe Chile
1 lime, cut into wedges
4 teaspoons crushed red caribe chile
Serve lime wedges—2 per person per ear—along with a small bowl of the chile.
Per Serving: Calories 8, Protein 0g., Carbohydrates 2 g., Fiber 1 g., Fat 0 g., Saturated Fat 0 g., Cholesterol 0 mg., Sodium 0 mg.
New Mexican Herbs
2 Tablespoons olive oil
½ teaspoon ground Mexican Oregano
½ teaspoon ground cumin
½ teaspoon crushed pequin quebrado chiles
Before grilling the corn, combine the oil, oregano, cumin and chiles. Sere with the hot corn. This topping can alos be used for dipping bread. It will keep for several days at room temperature.
Per Serving: Calories 62, Protein 0 g., Carbohydrates 0 g., Fiber 0 g., Fat 7 g., Saturated Fat 1 g., Cholesterol 0 mg., Sodium 1 mg.
Mexican Hot Mayonnaise
4 Tablespoons (1/4 cup) mayonnaise
1 small jalapeno, minced (or ¼ teaspoon pequin, chipotle, caribe or other chile to taste)
Combine the mayonnaise with the chile. Serve hot with the hot corn.
Per Serving: Calories 103 g., Protein 0 g., Carbohydrates 1 g., Fiber 0 g., Fat 11g., Saturated Fat 2 g., Cholesterol 10 mg., Sodium 76 mg.
Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.