This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper, but I prefer something with a little more flavor (but still have some heat). Steven Raichlen’s fire-eater rub is the perfect mix for this corn (and wings, and steak, and just about everything you make!). This could easily wind up being my favorite way to cook corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.
My addiction to hot dogs is not a secret. I’ve made them hundreds (it seems) of different ways, from traditional to definitely-not-traditional. A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. They’re really great. I really like the contrast between the beefy dog flavor and the coolness of the guacamole and sour cream, along with the crunchiness of the chips.
These nacho hot dogs have some of my favorite nacho toppings on them (you can add whatever, of course).
I could see adding refried beans. Or black olives. Jalapenos. Chopped tomatoes. Green chiles. You name it.
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Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD!
Leave out the jalapenos if you like. You can substitute well-drained green chiles instead.
I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. Cornbread and Ranch dressing? Hmmmm. Not so sure. But, it really came out very good.I’d add some pickled jalapenos depending on who you’re serving this too, or add some Creole seasoning to the Ranch before using it. But, that’s just me.
We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather.This Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!
I don’t cook beef short ribs that often. In fact, pretty much never. We’re more a pork-ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try, with some minor changes.The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice.