First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
Our Gift boxes are a great present for most anyone anytime.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.
This is one of our family’s favorites. Whenever you have the grill hot and corn handy—do try this version of corn on the cob. The Mexicans like this with mayonnaise!
4 ears fresh corn, shucked 1 Tablespoon olive oil or enough for a very light brushing of oil 1 fresh lime, cut in wedges 1 Tablespoon crushed caribe chile
1. Lightly brush each ear of corn with olive oil. Then place on a grill rack over hot coals and cook, turning frequently. The ears should cook until all the kernels are lightly tanned on some of the edges. Do not over grill and dry out the corn.
2. The milk in the corn should be set when pierced with a fork, about 15 minutes. When done, serve each ear with 2 wedges of lime and serve the chile in a small bowl to be passed. To eat, squeeze lime juice over each ear and sprinkle with crushed chile to taste. Serve hot.
Note: Any leftovers can be used in salads, salsas such as the Peach and Grilled Corn in the Picnic story, succotash or other vegetable dishes. Freezes well in vapor proof packaging for up to 90 days.
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 toppings)