Elote: Mexican Grilled Corn

Grilling corn turns a mere vegetable into a tasty summer treat. The heat caramelizes the corn's sugars and imparts a delicious, smoky taste.

Mexican corn on the cob, or elote, combines the sweetness of grilled corn with salty cotija cheese, tart lime and fiery cayenne.

Making your own elote is rather simple:

4 ears corn
1/4 cup mayonnaise
2 tablespoons melted butter
1/2 cup grated cotija cheese (use Parmesan if not available in your area)
1 lime
Cayenne pepper

Soak 4 cobs of corn, in their husks for 30 minutes (this will prevent the husk from burning before the corn has finished cooking).

Prepare a medium-hot grill.

Shuck corn, leaving husks attached to the ends of the cob. Pull husks back up and tie with a small piece of cooking twine.

Grill corn for 20-25 minutes, turning after every 5 minutes to ensure the kernels cook evenly.

Remove from grill and remove husks.

Roll each corn in butter and then spread mayonnaise over cob.

Sprinkle evenly with cheese. Sprinkle a little cayenne pepper over each cob, depending on your tastes.

Squeeze lime over corn before serving.

Yuca Fries with Ali-Oli Dipping Sauce

In honor of the Super Bowl...a classic side, with a twist.

Ingredients:
8 garlic cloves
2 tablespoons salt
4 quarts water
1 1/2 pounds yuca-washed, peeled and sliced into thick fries
Vegetable oil for frying

In large saucepan, combine water, salt and garlic. Bring to a boil and add yuca. Turn heat down to medium so that it is simmering, cook about 25 minutes, until yuca is tender but still has a little strength to it, i.e. not mushy or sticky. Drain and place on paper towels to dry. Pat dry when cool.

Heat up oil deep skillet (or sauce pan) to 375 degrees, or hot enough so that a piece of yuca dropped into oil would start to fry/bubble.

Fry until golden, then drain well on paper towels

Serve with an Ali-Oli dipping sauce. Mix in pimento, cilantro or chipotle powder to shake it up a bit.

*The above picture is yuca in a more natural state...I will often buy frozen, already peeled yuca to save time. However, fresh does taste better, it is just a lot more work.

Moro de Guandules

Ingredients:
2 cups of rice
1 cups of pigeon peas, soaked in water overnight
1 tablespoon tomato paste
6 minced cloves of garlic
1/4 cup minced cilantro
1 teaspoon dried oregano

1 diced onion

1/2 chopped green bell pepper
1/2 chopped red bell pepper
1 chopped rib of celery.
3 tablespoon olive oil
1 cup coconut milk
2-3 cups of water
2 cups of chicken broth

Soak peas overnight. Rinse well and drain water.

Heat oil in large stew pot over medium-high heat. Add garlic, onion, peppers and celery and saute for 3 minutes. Turn heat to medium. 

Add tomato paste and cook 5 minutes. 

Add pigeon peas, remaining oil and chicken broth and bring to simmer until peas are soft. 

Add 4 cups water and bring to boil. 

Add rice and stir occasionally -do not over stir, or the rice will get mushy and you will call your boyfriend upset that you have ruined "everything." Not just your thanksgiving meal, but everything ; )

If mixture is drying out, add extra water until rice is done, about 20-30 minutes.