Happy Monday! How was your weekend? Mine has been productive yet indulgent. I had been craving for cheese for days, so Friday night after work, we went for cheese fondue at Kashaval Garden, which was originally a cheese market now turned into a wine bar.
First, a platter of charcuterie to whet our appetite! On the plate were Rosemary-Scented Ham, Bresaola, and Salami with Black Peppercorns — which we all loved.
For the main event, we ordered the Gruyere and Truffle fondue. It was very light on the truffle I thought, but it was a really delicious and decadent dish nevertheless.
Just look at that cheese! It totally hit the spot.
As did Sunday brunch! Back Forty West satisfied my other craving: Fried Chicken and Waffles drizzled with maple syrup and melted butter! So bad for the waistline, but so good for the soul.
We also had a watercress and beets salad to balance things a wee bit ;)
Despite the cold and rain over the weekend (I just wanted to stay home wrapped up in a blanket) I checked off a few more items on my to-do list, including seeing Interstellar in IMAX, gift shopping, working on the blog to bring you ANOTHER HOLIDAY GIVEAWAY (more on the giveaway below), stocking up on groceries, picking up some wine, fresh produce, and frozen ones as well.
Whenever I am hungry, I pull out some frozen corn from the freezer, quick defrosting them in a colander with running hot water, and then steam them in a saucepan with salt and pepper. I love corn so I can basically eat steamed corn every day. Out of the steamed corn emerged Mexican Street Corn, also known as Elote. Have you ever gotten Elote from your favorite Mexican joints? It’s perhaps my favorite dish, next to the carnitas tacos and salsa verde.
Defrosted corn in a saucepan, followed by a few stirs, and you’ve got elote. Nothing complicated at all!
You can serve this as a party snack, or as a side dish for Taco Tuesday. I served mine in a pretty ceramic bowl (a souvenir from my sister when she went to Mexico!) with some tortilla chip cups to scoop up the goodies.
This recipe was insanely simple and I pretty much had all the ingredients already on hand. 5 minutes was all it took for the sweet corn to get tender and the sauce to thicken up. I topped mine with cotija cheese, cilantro, and a dusting of chipotle chile powder for some smoky flavors.
Creamy, hearty, and slightly spicy – it’s such a delicious side dish! I wouldn’t change a thing.
- 2 cups fresh or frozen (thawed) corn kernels
- ½ cup Mexican crema or mayonnaise
- 1 tbsp fresh lime juice
- ¼ tsp cayenne pepper
- Salt and pepper, to taste
- ¼ cup cotija cheese
- Cilantro and chile powder, for garnish (optional)
- In a saucepan, boil corn kernels for about 3 minutes or until tender. Drain and return corn to the saucepan. Stir in crema, lime juice, and cayenne pepper, and bring to a boil. Simmer on low heat until most of the liquid has reduced.
- Season with salt and pepper to taste. Transfer to serving bowl or cup and garnish with cotija cheese, cilantro, and chili powder, if using. Serve as is or with tortilla chips.
You should be able to find cotija cheese at regular grocery stores, but if not, you can substitute with parmesan cheese or ricotta salata for a salty bite.
Now for the part you have been waiting for…I am giving away a Cuisinart 2-Speed Smart Stick Hand Blender, which includes the blending attachment, whisk, chopper/grinder, and a 16-oz. mixing/measuring beaker. My mom has one of these and she loves it — I hope it’ll be just as handy in YOUR kitchen! You have until Tuesday, December 16, 2014 at 11:59 EST to enter. Stay tuned for more upcoming chances to win more prizes!