Posted on 09/01/2022 1:19:42 PM PDT by Jamestown1630
Last month, Freeper ‘Mylife’ posted a recipe for a version of Mexican Street Corn, made as a ‘bowl’ or salad.
When I went to try this, our stores didn’t yet have good fresh corn; so it’s still on my list. I’ve seen some recipes that suggest using frozen corn or canned corn, but I don’t suggest you do this – I don’t think it will really ‘char’ properly or taste right.
Make this with fresh corn, carved off of the cob. For the cheese, as the recipe suggests, you can use Feta if your store doesn’t have Cotija, but a lot of supermarkets have the Mexican cheese now – we found it in the refrigerated part of the ethnic aisle. (I think this would make a good dip, perhaps even an addition to a ‘Layered Dip’.
Mexican Street Corn (off the Cob)
2 tablespoons vegetable oil
4 ears fresh corn, about 3 cups of kernels
Salt
2 ounces Cotija cheese, crumbled (Feta may be substituted)
1/2 cup finely sliced scallions
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, minced (about 1 to 2 teaspoons)
2 tablespoons mayonnaise
1 tablespoon fresh lime juice Chile powder or hot chile flakes, to taste
1. Heat oil in a large nonstick skillet or wok over high heat. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add the rest of the ingredients, and adjust for salt – and perhaps more chile powder – at the end.
One of the YouTube cooking folks that I like to watch is ‘AB’, at ‘SmokinandGrillinwitAB’. He has a YouTube channel and a website, and recently posted an interesting recipe for 'Southern Style Crab Beignets’. The creole seasoning he uses in this appears to be 'Sweet Smokie Joe Creole Kick'; it's available on Amazon, or use your favorite Creole seasoning.
https://www.smokinandgrillinwitab.com/recipes/southern-crab-beignets
Southern Style Crab Beignets:
1 lb Crab Meat
2 Eggs
1 cup Mayonnaise
2 tbsp Dijon or Creole Mustard
2 tsp Lemon Juice, fresh
¼ cup Green Onions
¼ cup Red Onion, finely diced
1 ½ tsp Kosher Salt
½ tsp Black Pepper
Pinch Cayenne Pepper
1 cup Panko Bread Crumbs
Canola oil for frying
Cajun Remoulade Sauce:
1 ½ cups Mayonnaise
⅓ cup Dijon or Creole Mustard
1 Clove Garlic , minced
1 tbsp Horseradish
1 tbsp Paprika
2 tsp Creole Kick
1 ½ tsp Lemon Juice
1 tsp Worcestershire Sauce
1 tsp Hot Sauce
12 tsp Minced Fresh Parsley
Pinch Cayenne Pepper
Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
In a medium bowl, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.
In a large, deep skillet or pot, heat 2 inches of canola oil to 350 F.
Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color form on the outside, 1 to 2 minutes.
Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.
You can keep the cooked beignets warm in a 200 F oven if desired.
Serve with Remoulade Sauce.
As tomato season rounds up, this Ina Garten recipe for ‘Provencal Tomatoes’ is one that we make frequently – tomatoes are stuffed with herbed breadcrumbs and topped with a sprinkle of olive oil and Gruyere cheese. (In my experience, making and seasoning your own bread crumbs works best in this - we use a day-old loaf of French or Italian bread):
https://www.foodnetwork.com/recipes/ina-garten/provencal-tomatoes-recipe-1940879
-JT
This month: For the end of Summer, Corn, Crab and Tomatoes.
(If you would like to be on or off of this monthly cooking thread ping-list, please send a private message.)
-JT
Bookmarked - Thanks!!
Random question; any ideas for gluten free dishes you like? We have a house guest here for a couple weeks who is gluten intolerant. We have bought good gluten free bread and pasta, and Bob’s Mill 1:1 gluten free flour. I’d like to make fried chicken and breaded fish fillets, but not confident about it.
I’ve never had reason to look into it, but I’m sure there are websites that specialize in gluten-free recipes. Sites that feature the Keto diet should probably fit, too; and maybe someone here can help.
I can definitely look up recipes, but I was hoping some wise Freepers would share their road-tested ones.
You are probably well prepared. I would concentrate on the proteins and veggies that are so abundant now. A good choice might be grilled chicken or beef and grilled veggies too. either on kabob sticks or we like to use a grill wok. We have gone without breads and carbs for so long we are used to it.
You can make gluten-free breaded fish filets by spreading mayonnaise and rolling in crushed potato chips and baking.
Cooks Illustrated recipe IIRC.
Or you can just skip the breading and cook them another way.
Crab Beignets.......one heavenly keeper recipe.
It looks wonderful. I’m wondering if anyone here knows what the ‘Creole Kick’ contains. I don’t think I’ve seen that in stores here. (I think we have Tony Cachere’s, though...)
I love the fish with potato chip idea. Our guest is from Japan. She has discovered that she Loves kettle cooked style potato chips. She says she is bringing a bag home as a souvenir.
Yes, the grill will be going this weekend. We did roasted pork tenderloin and roasted vegetables and potatoes a couple nights ago. Our guest was pleased. She said it would be an expensive meal in Japan.
There is a chip called Whisps. She would probably like them too. They are just all parmesan cheese and a little salt. In a chip. Pricey but good.
Bkmk
I use those as a ‘crunchy’ on top of salads...
Lol. I did that with the crumbs in the bag.
Thanks. I’ll look into those.
I made a beef milanese once using instant mashed potato flakes in place of the breading. The cooking aroma was heavenly and it tasted good, too.
...Whisps...
______________
Easy to make & cheap.
I’ve made parm & cheddar. You can make them in a microwave (just search).
https://www.allrecipes.com/recipe/260607/basic-keto-cheese-crisps/
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