Wonderful on its own, boiled or steamed, with butter, fresh herbs, and salt, you can always keep your market haul simple. On the other hand, elotes - grilled corn covered in crema or mayonnaise and crumbly cheese then sprinkled with hot chili and a squirt of lime - make a good case for complicating it.
- 4 ears corn, silks removed but the husks left on
- 1 cup crema Mexicana, créme fraîche, or sour cream
- 1 cup crumbled queso fresco or cotija cheese
- 1/4 cup cilantro, leaves and stems, finely chopped
- chili powder, to taste
Many home cooks are intimidated by the idea of making their own flour tortillas. Getting the masa to the right consistency, and rolling out a perfectly round tortilla can be tedious, and takes practice. Don’t give up! Use a rolling pin that is the diameter of a broom handle, thin and straight. Also, make sure you press a divot into the center of each dough patty before you roll it out. This patty is known as a textal in Northern Mexico. The thin center and thicker edges of the textal will help you roll out a more round tortilla.
- 4 cups all purpose flour
- 1 tablespoon salt
- 1 cup vegetable shortening or lard
- 2 cups warm water
- extra flour for rolling surface
Fast and refreshing, this no muss, no fuss Tomato Salad with Cotija and Mint is a great way to enjoy the best of summer's produce. It's a simple salad of juice tomatoes, cotija cheese, olives, and fresh mint tossed in extra virgin olive oil and salt.
Upgrade your drab salad and whip up a Simple Pea Shoot Salad. Pea shoots are slightly sweet and crunchy, providing the perfect contrast to crispy chorizo. Thin sliced cucumber, quartered tomatoes and a simple olive oil and balsamic dressing makes this salad simply irresistible.
- 4 cups pea shoots
- 1 medium cucumber
- 4 plum tomatoes
- 4 ounces cured chorizo
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and freshly ground black pepper
Try this fast and healthy salad at your next cookout.
- 14 ounces can of black beans, rinsed and drained
- 2 cups frozen corn kernels
- 1 small red pepper, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 teaspoons hot sauce
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil
- salt and pepper to taste
Avocado and bacon just seem to be a match made in heaven. This bright springtime and summertime salad will make a gorgeous addition to any table, and you’ll have everyone from kids to adults gobbling up this delectable side.
- 5 strips thick-cut bacon
- 4 ears corn, husks and silks removed
- 2 ounces cotija cheese (feta cheese may be substituted)
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- 1 Haas avocado
- coarse salt and freshly ground black pepper to taste