After three months of a non-planned absence I am back to writing, blogging, and cooking. Life has twists & turns and brought a big one that put a stop to blogging for a bit. I learned awhile ago to move with the turn, the bump, the crater….whatever. No pressure to force life to be normal because sometimes it’s just not. Period. It does however continue to move -so that brings us here and a new post finally. Let’s be honest… this blog is still written more as an outlet for me than a beckoning following. That said, it still feels good to be creative again and share my voice – even small as it may be.
One great thing I did stumble upon was this fantastic Elote’ or Mexican Street Corn. Friday’s have become chemo days {visitor not patient}, but they also have become lunch at the wonderful Cantina on the same block with my sister. It’s become somewhat of a ritual for us. The Little Water Cantina is this great little restaurant overlooking Lake Union in Seattle, glass of wine, great food – we’re claiming it as our spot. They have this Elote’ on their lunch menu and after trying it once I can’t get enough. Of course, I had to try my hand at recreating this at home.
Traditionally, the recipe is pretty straight forward. I’ve most often seen the recipe to include Mexican Crema, but the Cantina didn’t use it so off of their inspiration I left it out. What I did come up with is the best corn EVAH. Seriously, not being dramatic. So good. Give me more please. I originally made this with avocado blended in to “cream” it, but have settled on it without & it’s soooo much better. If you don’t have a grill or it’s raining so hard you don’t want to – broil it. Brush it with one layer of sauce on all sides when you put it on the grill and finish it with a small layer when it comes off. You will find one ear of corn is just not enough.
- 6 corn on cob
- 3/4 cup Manchego cheese, shredded
- 2 cups fresh cilantro {stems ok}
- 4 garlic cloves
- 1/2 cup grapeseed oil {or other oil you have}
- 1 medium lime, chopped
- 1/4 tsp. salt
- 1 T. cumin
- 1 tsp. paprika
- Preheat grill to medium temp. Blend sauce ingredients in a small blender or food processor. Brush each ear of corn with sauce on all sides and place on grill. Rotate corn while it's cooking with total cook time around 8 min. You want charring, but not full burning. Once cooked move to a plate and brush with a thin layer of remaining sauce. Finally, top each ear with the shredded Manchego cheese. Devour.
mmmmmmmm, love that!! I can eat 3 of those in a second.
P.S. Sending love
Yum! I’m so excited to try your version 🙂 Lets grill this deliciousness on the 4th of July….
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