Can you ever get enough corn in the summer months? I don’t think so. Once you locate a purveyor of fresh sweet corn, you may find yourself there more often than usual just to pick up a few extra ears. I have a farm stand nearby, and I can’t stop myself from picking up a…
A Street Food Favorite in Salad Form
Traditional elotes, grilled Mexican street corn, are coated with a thin layer of garlic mayonnaise and rolled in cotija cheese, a salty, crumbly Mexican cheese. There are many versions of this sweet and salty classic. Some add a few tablespoons of Mexican crema to the mayonnaise mixture, while others add chopped cilantro or scallions as…
Grilled Corn With Cotija Cream
This Mexican street corn-inspired grilled corn recipe is absolutely mandatory to make during the summer; it goes from grill to table in about 10 minutes. I spread the cooked ears with a creamy sauce made with Greek yogurt, sour cream, and lime juice. You can make the sauce with mayonnaise, but in the heat of…
Pozole Is a Party of Colors, Flavors, and Textures
Loaded with flavor from spices and hominy, this variation of pozole becomes a meal-in-one, with chicken thighs standing in for pork. And I so enjoy the colorful melange of textures and flavors of this crowd-pleasing, Mexican-style stew. Hominy is always a key ingredient in any pozole. What is it? It’s field corn that has been…
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