Elote Mexican Style Street Corn Recipe

Serves 4

Ingredients

1. 4 ears sweet corn in the husk
2. 1 cup crumbled cotija cheese
3. 1 tablespoon ground cayenne or more to taste
4. 1 teaspoon salt
5. 1/2 cup mayonnaise
6. 1/4 cup butter, melted
7. 1 lime, cut into 4 wedges
8. 1 pair of heavy duty rubber gloves
9. 4 short corn skewers

Instructions

1. Boil the corn: Cut the silks from the ends of the sweet corn and place in a large stock pot. Cover with water, milk, add 1 tablespoon of salt, and place over high heat. Bring the water to a boil and cook the corn for 5 minutes.
   
   Drain the corn in a strainer, let cool.
   

2. Shuck the Cobs: Allow the corn to sit until it is cool enough to remove the husks, about 20 minutes. While the corn is cooling, sprinkle the cheese onto a plate, then combine the cayenne and salt in a small bowl or shaker.
   
   When the corn is cool, ram a corn skewer into the bottom of your boiled corn or the husks.
   

3. Dress Your Elote: Spread an even amount of mayo onto each cob, then drizzle on the melted butter with a spoon.
   
   Roll the slathered corn in the cheese, then sprinkle with the chile-salt mixture.
   
   Repeat the process with the remaining corn. Squeeze a lime wedge onto each cob, if desired, then dig in.
   
   
   
   

Refried Beans Recipe

Ingredients

½ cup lard

3 (15 ounce) cans pinto beans

Directions

1. Cook the beans in a heavy pot over medium-high heat. Cook for about 30 minutes stirring occasionally.
   
   Reduce heat, add lard.
   
   Mash the beans with a potato masher until your desired consistency. Beans will thicken as they cool.
   
   
   
   

Sun-dried Tomato Crusted Salmon

Oven baked salmon topped with a combination of sun-dried tomatoes and pinenuts.

Yield: 5-6 servings

Prep Time: 5 minutes

Cook Time: 12-15 minutes

Total Time: 18 minutes

Ingredients:

• 1/2 cup sun-dried tomatoes
• 3 tablespoons pine nuts
• 1/4 teaspoon salt
• 1/4 cup finely shredded parmesan cheese
• 2 tablespoons Japanese style Panko bread crumbs
• 1 Salmon fillet
• olive oil
• 1/2 lemon

Directions:

Preheat oven to 425 degrees F.

In a food processor combine tomatoes, pine nuts, salt and cheese. Blend until you get a fine mixture and then stir in the bread crumbs.

Spray a baking sheet with non-stick spray or cover with foil.

Slice salmon into 5-6 equal portion sizes. Coat the top of the salmon with olive oil and place skin side down a baking sheet. Using your hands pat down the sun-dried tomato mixture on to the top of the salmon.

Bake for 8-10 minutes.

Remove from the oven and squeeze lemon juice over the top.