One of the rules of blogging is to try to keep a regular posting schedule and never let your site look too neglected. Sadly I’ve been doing both. Creating a cooking blog was a fun experiment and something that I’ve always wanted to try. I really enjoy cooking. I don’t come from a strong cooking heritage, so this is a skill I’ve mostly developed through trial and error. When I joined a CSA, it forced me to become extremely creative when developing recipes because of the limited produce selection and short growing season in my region. This site has been not only something fun to try, but also has given me a way to write down and reference all the recipes that I like to make with my farm share.
However life gets in the way and my ability to keep up a posting schedule has gone down. I think like many bloggers, there is a burn out point or at least a burn reduction point that one reaches. The amount of work that it takes to shoot, edit pictures, and write up a post is more that I initially thought. Since this site has been primarily for me, my family, and friends to reference, I am going to give a up a regular posting schedule for now. I still plan to add posts, but not as often.
This post has been kicking around for a while, and I have been dragging my feet to get it together. We’ve just had a nice long sweet corn season with the farm share. The end of summer is a great time for grilling, barbecue parties, and long meals with friends and family. One of my favorite grilling dishes to make is Mexican street corn. Sweet corn is delicious on it’s own, but the extra layers of sour cream, cheese, and seasoning make this an extra special treat. Like most grill recipes, it’s simple but with big end payoff. With the end of summer I hope everyone has time to kick back and have one more lazy afternoon dinner.
Mexican Street Corn
Adapted from Serious Eats
Makes 4 servings
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika, plus more for serving
- pinch of salt or to taste
- 4 ears of corn, shucked
- 1/2 cup cotija, queso blanco, or feta cheese
- 1/4 cup cilantro, finely chopped
- 1 lime, quartered
Light a charcoal grill or pre-heat a grill to medium heat with rack on. Combine the sour cream, mayonnaise, pepper, paprika, and salt in a bowl. When the grill is hot, place the corn directly over the hottest part and cook, rotating occasionally until it begins to char in spots, about 8 minutes. Transfer corn to a large plate and using the back of a large spoon or knife, coat with the sour cream and mayonnaise mixture. Working one ear at a time, sprinkle with the cheese and cilantro, rotating the ear to coat evenly. Transfer to a serving plate and sprinkle with more paprika if desired. Serve immediately with a lime wedge.
Bonus Sketchie! USK Boston
Quick sketch of Quincy Market