What could be more fun for a girl obsessed with strawberries, than the opportunity to spend the day frolicking in the fields of a strawberry farm in Oxnard, California! Yes, it’s true. I was invited by the California Strawberry Commission to tour a working strawberry farm along with a group of fellow foodbloggers. The farm is run by Bill Reiman who took us out into his fields and showed us how this gorgeous fruit is picked, processed and packed. As our group stood there in the warm California sun, Bill explained how environmentally conscious California strawberry farmers are, and how they have invested millions into research and sustainable farming practices. He went on to explain how 88% of the nation’s strawberries are grown in California, and that California has a 12 month growing season. So guess what, you can enjoy your strawberries 24/7!
The final highlight of the day was a strawberry-themed dinner prepared by Executive Chef Tim Kilcoyne. Our hosts had set up a white canopied tent that was surrounded by strawberries as far as the eye could see, and our backdrop was the Santa Monica Mountains. A Hollywood set designer couldn’t have done a better job. As if this wasn’t enough, each guest was sent home with a flat of sweet, California Strawberries. Yes, it was a most excellent adventure, and one I’ll never forget.
So what did I do with all those berries you ask…well, I turned them into ice cream of course.
Strawberry Ice Cream
Williams Sonoma “Ice Cream”
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup (185g) sugar
- pinch salt
- 1 teaspoon vanilla extract
- 2 cups (250g) fresh California strawberries, stemmed and coarsely chopped, plus more for garnish
- In a large bowl, combine the cream and milk. Add the sugar and a pinch of salt and whisk the mixture until the sugar dissolves. Stir in the vanilla. Let the mixture sit for 20 minutes so that the flavors begin to blend together. Cover and refrigerate the mixture until chilled, from 3-8 hours.
- In a medium bowl, using a fork, mash half of the chopped strawberries until they break down into small chunks, then add the remaining coarsely chopped strawberries to the bowl. Cover and refrigerate these strawberries for an hour.
- After an hour, pour the milk/cream mixture into your ice cream maker and freeze according to the manufacturer’s instructions. When nearly frozen and the mixture looks like thick whipped cream, add the strawberries. Churn just until blended. Transfer the ice cream to a freezer-safe container. Freeze until firm, about three hours, or up to 3 days before serving.
Makes 1 1/2 quarts
Fun Strawberry Facts:
8 strawberries contain more vitamin C than an orange. They’re low in sugar, with only about 50 calories, and strawberries are a great source of fiber, folate and potassium. Yeah, so who else can make that claim!
Strawberries are good for your heart folks. Potassium found in strawberries can help control blood pressure and fight strokes. The antioxidants, fiber and phytochemicals in strawberries has been shown to reduce cholesterol levels.
California strawberry farmers use less than one percent of California’s cropland, but create nearly 10 percent of all California’s farm-related jobs. You go California farmers!
* Disclosure: This post is sponsored by The California Strawberry Commission. All opinions expressed in this post are my own.
Yes, Mama does like to bake. I know how I tell you all the time how I love to play gleefully in my kitchen with butter, flour and sugar. And how I take such pride in my cookies, cakes and other crumb-like creations that emanate from my oven. But, Mama’s not a one-trick pony you know. I’m well aware of the virtues of fresh fruits and vegetables.
Now that the holiday season is over and all the out-of-town guests have left, Mama’s getting back to the business of eating healthy. During the winter, when it’s even too cold in Los Angeles to use the outdoor grill, I love to roast my vegetables.
Roasted Broccoli and Cauliflower are a big hit at my dinner table. Roasting the vegetables at a high temperature causes the veggies to caramelize; this is when the acid in the vegetables breaks down and the sugar is released, bringing out their natural sweetness. Be careful though not to over bake the vegetables, because limp broccoli is a real dinner downer. When I pull the tray out of the oven, I use a metal spatula to scoop up all those tasty brown bits on the sheet pan because that’s where all the flavor is. It’s fresh, it’s simple and it just tastes darn good.
Roasted Broccoli & Cauliflower
- 1 1/2 lb. broccoli, washed and cut in large chunks (leave about 1 1/2″ of stems)
- 1 1/2 lb. cauliflower, washed and cut into large chunks
- 4 cloves of garlic, thinly sliced
- 1 teaspoon Kosher salt
- 3/4 teaspoon, fresh ground pepper
- 1/3 cup pine nuts, toasted
- 1/2 cup grated parmesan cheese
- Preheat oven to 425 degrees, and place oven rack in the bottom third of the oven.
- Wash the broccoli and cauliflower under cool water and cut them into large chunks. Leave about 1 1/2″ of the stems on the broccoli. Dry with a paper towel.
- Thinly slice the 4 cloves of garlic.
- Place the broccoli, cauliflower and garlic onto a large baking sheet. Drizzle the vegetables and garlic with olive oil, and sprinkle with the salt and pepper. With your hands, toss to evenly coat all the ingredients.
- Bake in the oven for 20-25 minutes until the vegetables are tender when pierced with a knife. Be careful not to over-bake the vegetables, you still want a little crunch in them. Halfway through baking, take the pan out and toss the vegetables so all sides will brown.
- While the vegetables are baking, toast your pine nuts in a small frying pan (dry, no oil in the pan) over medium heat. Stir them constantly so they do not burn. This will only take a few minutes. When they start to caramelize, remove them from the heat and transfer to a small bowl.
- When the veggies are done, transfer them to a serving bowl. Use a metal spatula to get all those little bits and pieces off the baking sheet because that stuff is full of flavor. Toss in the pine nuts. Sprinkle the parmesan cheese on top of the veggies and serve immediately.
To toast the pine nuts; place in a small frying pan (dry, no oil) over medium heat stirring constantly so the nuts do not burn. When they get a little golden brown in color, remove from the heat and transfer to a small bowl.
When roasting the vegetables, spread them out in one layer on the baking sheet. Don’t crowd the vegetables or stack. Use two baking sheets if you need to, but you want all the vegetables exposed to the heat.
Many of you have approached me recently and said, “Mama, I’m having a holiday party and I need an idea for a tasty appetizer”. Well, I think I have just the thing for you if you want something with potatoes, bacon and cheese that will pop right into your mouth. You will be amazed at how much flavor is packed into this one bite. But actually, if you’re a bit more genteel, it will be two bites. But I digress.
When entertaining for the masses, I’m a gal who likes to do as much prep work in advance so I’m not so overwhelmed the day of the party. Mini Stuffed Potatoes are an appetizer you can prepare two days in advance. You can stuff the potatoes with the mixture, and then wrap them in plastic and place in the refrigerator. An hour or so before you’re ready to serve them, let the potatoes sit out on the counter to come to room temperature. Next, sprinkle them with the cheese and place them in a 425 degree F oven for about ten minutes until they are heated through and browned on the top. It’s quite the festive treat.
This holiday season my friends, hold your loved one’s very close. Mama wishes you all the best for the New Year.
Mini Stuffed Potatoes
From Fine Cooking
- 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
- 2 Tbs. olive oil
- 2 tsp. chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled
- 6 Tbs. thinly sliced fresh chives
- 1/2 cup sour cream
- 1/2 cup coarsely grated Parmesan cheese
- Heat the oven to 450°F. Place the potatoes in a medium sized bowl and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Transfer the potatoes to a rimmed baking sheet. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes.
- Carefully hollow out each potato: Decide which is the flatest surface of the potato to give it the most stability, then begin by slicing off the top; use a small spoon (I had a tiny mini spoon that worked great)or a melon baller to scoop out most of the flesh inside, transferring it to a medium bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the sour cream, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.
- I used my fingers to fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.
- Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.
P.S. For another tasty holiday appetizer, click here to view the recipe for Curried Scallop Cakes.
So, I’ve told you that son #1 is a professional chef, and the guy works all the time. Being in the restaurant business he never has a weekend off, and I suppose that just goes with the territory. Lucky for him he really loves his job. He did however have off the other day and decided to invite his buddies over to watch some football. They were just going to order some pizzas and drink beer, typical guy stuff. Now me, being the hovering mother that I am, felt it necessary to offer these guys a healthy snack. They’re grown men actually, and I probably should have just minded my own business, but I just couldn’t help myself.
I decided to make these zucchini fries for them. I think they’re the perfect snack for sitting around and watching football, all crispy and crunchy. It was just kind of funny when I walked into the family room holding a tray of these and said”hey guys, how about some zucchini!”, they all just looked up at me with this look on their faces like, yay, zucchini…
However, when I returned about an hour later, the tray was empty. Mom’s always right. I’m just sayin’…
- 1 1/2 pounds zucchini, trimmed
- 1/2 cup all-purpose flour
- Kosher salt
- ground black pepper
- 3 large eggs
- 1 1/2 cups panko or plain breadcrumbs
- 1/2 cup grated parmesan cheese
- Preheat the oven to 425 degrees F. Arrange the oven racks in the lower third and center of the oven. Line 2 baking sheets with parchment paper. Cut the zucchini into french fry size sticks about 3″ long.
- Arrange 3 shallow bowls or pie plates in a row. In the first bowl, whisk together the flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. In the second bowl, whisk together the eggs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper. In the third bowl, combine the panko, parmesan and 1/2 teaspoon of salt.
- Working in batches, first dip the zucchini in the flour, shaking of the excess. Transfer to the egg mixture and toss until coated. Let the excess egg run off, then coat the zucchini in the panko mixture.
- Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake for 15 minutes and then rotate the pans. Continue baking until panko coating is golden and crisp, 7-12 minutes more.
- Serve right from the oven.
I guess it’s just human nature, but we humans tend to take everyday things for granted, and you don’t really appreciate something until you don’t have it. We just assume things we need or want will always be there, like they had nothing better to do. That would be the case for me with vegetables. Really, how much time in my life have I devoted to thinking about a vegetable? None! I’ve never cared about their well-being, or thanked them for their years of service. I just always assumed they would always be there, just waiting for ME. Oh, how self-centered.
I broach this topic because I spent the last week visiting a small island in the Caribbean that did not grow its own vegetables. We were told that all the island’s produce had to be flown in from different places. No matter were we went to eat, lettuce was brown, cucumbers were mushy, and tomatoes had no right to call themselves tomatoes. After about day 4, my body was going through a vitamin A withdrawal. Somebody help me, please, I need my soluble fiber!
Well, when I finally returned home I vowed I would never take one of my yellow, orange or green friends for granted anymore. I made myself a batch of these Roasted Carrots with Honey and Thyme, which by the way is a favorite annual side-dish on my Thanksgiving table.
Roasted Carrots with Honey & Thyme
- 1 1/2 pounds carrots
- 2 tablespoons olive oil
- 1 teaspoon fresh, minced thyme
- 1 tablespoon honey
- 1 tablespoon chopped, crystallized ginger (optional, but I love the spicy sweetness it adds)
- sea salt and fresh, ground pepper to taste
- Peel and trim tops off carrots. Rinse under cold water and pat dry.
- Lay carrots on a metal rimmed baking sheet and drizzle the olive oil over. Toss to coat carrots completely.
- Sprinkle carrots with the thyme, crystallized ginger, salt and pepper. Drizzle honey over top.
- Toss carrots to completely incorporate the ingredients.
- Roast on the center rack in the oven at 425 degrees F for 20 minutes, or until you can pierce the carrots with a sharp knife.
- Serve immediately.
Make sure that all your carrots are of equal thickness to insure that the vegetables roast evenly. If some carrots are thicker, just cut them in half.
To make your dish more visually appealing, see if your local produce market sells the multi-colored or rainbow carrots. They’re just more fun!
I guess you could say I’m a real “meat and potatoes” kind of girl. Actually I can do without the meat, so possibly it’s more accurate just to say I’m a “potatoes” kind of girl. I like to incorporate potatoes into every meal whenever possible. Scrabbled eggs in the morning must be accompanied by home fries, and if you know me at all, and you do, then you know french fries have to make an appearance at lunch. But what I’m here to share with you today is more of a dinnertime potato. Now mind you, I serve these whenever I have company over, and there’s nary a potato ever left in the dish.
For these Herb Roasted Potatoes, I like to use the Yukon Gold’s because they have a buttery, creamy texture and you don’t have to peel them. You roast the potatoes at a high temperature and they come out crispy and crunchy, almost like a potato chip, and I know how you all like potato chips. The addition of the fresh herbs just brings out the potato’s earthiness. But don’t take my word for it, make them for the family and see if there’s any left.
Herb Roasted Potatoes
- 1 1/2 pounds Yukon Gold potatoes (I used the small ones)
- 1 tablespoon fresh parsley, minced
- 1 tablespoon fresh thyme, minced
- 1 tablespoon fresh chives, minced
- Kosher salt or sea salt, to taste
- Fresh ground black pepper, to taste
- Preheat the oven to 425 degrees F, and spray rimmed cookie sheets with cooking spray. Using a mandolin, so that your potato slices will be uniform in size, slice your potatoes to about 1/8” thick. Place them in a large bowl.
- Add your fresh herbs to the bowl, and sprinkle with salt, pepper and paprika. Drizzle enough olive oil over the mixture only to lightly coat the potatoes, and with your hands toss the ingredients until each potato slice is coated.
- Lay the potatoes out on the cookie sheets in one layer and place in the oven, on the center rack.
- About half-way through baking, using a metal spatula, flip the slices over so that the other side of the potato will brown
- Roast for about 25 minutes, or until potatoes are nice and golden brown. Remove from oven and sprinkle with additional salt (if desired). Serve immediately.
I’m in love, and yes, my husband knows all about it. It’s quite scandalous indeed. I did have this long running affair with chocolate, but recently my affections have been directed elsewhere and my husband is to blame.
He just returned from a trip to visit his cousin Gerry in Petaluma, California. While he was there they went to a farm where they could pick their own produce, and he brought me home several bags filled with a variety of fruits and vegetables. In fact, one entire bag was just filled with the most gorgeous selection of heirloom tomatoes. So, needless to say we’ve had a real “tomato fest” at the house this week. Heirloom tomatoes are at their peak of perfection in these summer months and these were sweet and full of flavor.
For dinner my husband made mahi mahi with roasted tomatoes, I made this Heirloom Tomato and Goat Cheese Tart, and my son Erik made a tomato tartare. Erik is a chef at an upscale Los Angeles restaurant and my husband and I were dazzled by what he created with the tomatoes. I’m a proud mama!
The Heirloom TomatoTart is a great combination of flavors and textures. What could be bad about a crumbly pastry crust, creamy goat cheese and sweet heirloom tomatoes. If you don’t have access to heirloom tomatoes, certainly you can use any variety you have. But, if you’re looking for flavor, the heirloom is your best bet.
Heirloom Tomato Tart
Ingredients for the crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 10 tablespoons chilled, unsalted butter cut into 1 inch pieces
- 2 tablespoons ice water, plus more as needed
Ingredients for the filling
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 4-5 heirloom tomatoes, sliced and seeded (do not slice the tomatoes thin)
- salt and pepper to taste
- 8 ounces goat cheese (chèvre)
- 1/2 cup slivered fresh basil leaves ( plus more for garnish)
- For the pastry: in the bowl of an electric mixer fitted with the flat beater, combine the flour and salt and mix on low for 15 seconds.
- Add the butter and continue beating until the mixture resembles pea-size crumbs. Add the water 1 tablespoon at a time, adding more water as needed, until the dough comes together.
- Turn the dough out onto a lightly floured surface and press it together to form a rectangular shape. Wrap with plastic wrap for about an hour.
- Place the rack in your oven in the lower third and preheat to 400 degrees F.
- On a lightly floured surface, roll out the dough to 1/8″ thickness to fit a 13 3/4 by 4 1/4 inch tart pan. ( I also have made mini tarts instead of 1 large tart). Press the dough into the pan and trim the dough leaving a 1/2″ overhang around the rim. Fold in the excess dough and press it into the sides so they are thicker than the bottom. Refrigerate at least 10 minutes.
- To make the filling: warm up the 1/3 cup of olive oil in a non-stick saute pan over medium heat. Add the garlic and fry, stirring occasionally, about 1 minute. Do not let it burn. Remove the garlic from the pan with a slotted spoon and set aside. Season the tomatoes with salt and pepper and cook in the pan for about 2 minutes without flipping them over. Remove and transfer them to a platter.
- Remove the pan from the heat and empty the olive oil leaving behind about 1 tablespoon. Stir in the goat cheese, garlic basil and salt and pepper to taste until smooth.
- Brush the prepared pastry with olive oil and spread the goat cheese mixture evenly over the bottom of the pastry.
- Top with the tomatoes and drizzle with some olive oil.
- Bake until the crust is golden and crisp, about 50 minutes-1 hour. Transfer to a wire rack and cool for 10 minutes. Garnish with fresh slivered basil.
I have read countless cook books where the authors have waxed poetically about a recipe that had been passed down to them from their mother or grandmother, and how they still have that recipe in their grandmother’s handwriting on a tattered and stained 3 x 5 card. I would love nothing more than to say this matzo ball recipe was lovingly passed down to me by my old Russian grandmother, but that’s just not the case. No, I got this particular recipe from You Tube. Yes, You Tube, go figure.
For years I’ve been making matzo balls, but I was just not achieving that lightness and fluffiness which is the cornerstone to the ultimate matzo ball. There are hundreds of recipes out there, with each one claiming to be the best matzo ball you’ve ever tasted. So here I was lost and perplexed, so I turned to the one place where I knew I could find some help. You Tube. In the last couple of years I have found that whenever I was not sure of how to do something, or did not know the answer to some of life’s burning questions, the answer could always be found on a You Tube video.
I was not to be disappointed. This particular You Tube video yielded what I consider to be one of the lightest matzo balls I’ve ever had. The darn thing practically floats on air. I know it’s not brain surgery, but I think whipping the egg whites and the addition of the bubbly club soda were those elusive components that were missing from my previous attempts.
From About.com Food
- 4 eggs
- 1/2 cup club soda
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- pinch of black pepper
- 1 cup matzo meal
- 2 tablespoons minced parsley
- With your 4 eggs, separate the whites from the yolks, putting the yolks in a small bowl and the whites in the bowl of an electric mixer.
- Using the whisk attachment, beat the egg whites until they are stiff. Add the yolks to this bowl and stir with a rubber spatula until they are incorporated.
- Add the club soda and the vegetable oil and stir until incorporated. Next, add the salt, pepper, matzo meal and parsley and stir with your spatula to incorporate.
- Your mixture will look loose and soupy, but cover and refrigerate the mixture for an hour, and miraculously the mixture will come together.
- Bring a large pot (like a stock pot) of salted water to a boil.
- Take your mixture out of the refrigerator, and place a bowl of vegetable oil next to it. Rub your hands in the oil to keep the mixture from sticking to your hands.
- Now comes the crucial part! Take about 2 tablespoons of the mixture, and without handling it very much, form it into a ball. Do not compact the mixture, use a very light hand. This will make for a light and fluffy matzo ball. Trust me!
- Place all the matzo balls into the boiling water. Cover the pot and keep the water at a low simmer for 30 minutes.
Makes 12-13 matzo balls
If you are not serving the matzo balls right away, place them in a container covered 1/4 of the way with either chicken broth or water.
It’s already the end of July and the ice cream maker has yet to make an appearance. Sure, when I first got it, it was my best friend. Every week last summer I’d be churning out a different frozen treat for the family. What’s happened, have I gotten lazy. Is a freezer full of commercial ice cream laced with propylene glycol and ethyl acetate suddenly acceptable. I think not!
I am a lover of classic comfort food, and to me nothing is more classic than strawberries and cream. One of my favorite ice cream recipes, is the Williams-Sonoma Vanilla Bean. C’mon people, no chemical additives here, just sugar, eggs and cream. Pure and simple. I like to top the ice cream with a fresh strawberry sauce and some chopped pistachios, and call it a day.
Vanilla Bean Ice Cream
From Williams-Sonoma “Ice Cream”
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
- In a heavy 2 quart saucepan, combine the milk and 1 cup of the cream. Using the tip of a sharp knife, scrape the seeds from the vanilla bean into the milk mixture and then add the vanilla bean. Cook over medium heat until bubbles form around the edges of the pan, about 5 minutes.
- Next, combine the egg yolks, sugar and remaining 1/2 cup of cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
- Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture, whisking constantly until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl. Discard the vanilla bean.
- Place the bowl in a larger bowl partially filled with ice cubes and water. Stir until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- Pour the custard into an ice-cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days before serving.
Makes 1 quart
Fresh Strawberry Sauce
- 4 cups strawberries, rinsed, hulled and sliced
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- Place the strawberries, sugar and lemon juice into a medium saucepan.
- Cook over medium heat until mixture comes to a boil, then reduce to a simmer, stirring to dissolve sugar.
- Cook for about 3-4 minutes until the sugar is completely dissolved. Transfer to a bowl and chill. If there’s too much liquid in the mixture, then just spoon some off.
- Spoon over your homemade ice cream and top with a few chopped pistachios for a little crunch.
Leave the ice cream out on the counter for about 10 minutes before serving, to make it easier to scoop.
I’ve got a high school reunion coming up, a big one mind you, and I’d really like to lose 10 pounds, stat! Is that shallow of me. Okay, don’t answer. At this point in my life, shouldn’t I be comfortable in my own skin? After all, time and gravity has taken it’s toll on all of us. I’m not the only one who’s enjoyed her chocolate chip cookies and Snicker’s bars for the last 40 years, am I? My passion in life has been food and cooking, so what did I think was going to happen. Oh, and did I mention I’m not a big fan of exercise either. Shame on me!
My girlfriend Carol told me she lost 17 pounds doing Weight Watcher’s online. She calls me everyday and cheers me on, telling me, “you can do it”. So I joined, and each day I log on tracking each minute morsel I eat. I bought all their frozen, packaged meals that only require me popping them into the microwave. Do you know how horrific this is for a person who lives to bake bread. I thought carbs were my friend, but I was so wrong.
I’ve spent a lot of time at my local farmer’s market buying tons of fruit and vegetables because they’re “zero” points on this diet. Geez, I even dislike the word diet. Anyway, today they had bins filled with the most amazing summer corn. It was screaming out to me, “grill me”! Sure, I know I should have gone for the green vegetables, but I broke down and bought the corn. And it was good.
If you don’t have a high school reunion coming up, then please, indulge yourself in sweet, summer corn on the grill. It’s easy, inexpensive, and oh-so-good.
Spicy Grilled Corn
- 6 ears fresh corn with husk on
- 1 stick of salted butter, room temperature
- zest of 1 lime
- juice of 1 lime
- 1 teaspoon chili powder
- 1/3 teaspoon red pepper flakes
- 1 tablespoon finely minced cilantro
- 1/4 cup cotija cheese or queso fresco
- Preheat your grill on medium-high.
- Take your corn with the husk on and place them in a sink of cold water to soak for about 20 minutes. Place something heavy on top of them to keep them submerged.
- While your corn is soaking, place your room temperature butter in a medium bowl. Add all the other ingredients, except the cheese, and combine with a spatula.
- After 20 minutes remove your corn from the sink and pull back the husks and remove the silk. Remove some of the outer layers of the husks, but leave some on because you will be covering the corn back up.
- With a brush, brush a layer of the compound butter mixture onto the corn, cover back up with the husk, and wrap it in aluminum foil.
- Place the wrapped corn on the grill for about 12-15 minutes, turning every 3 minutes to evenly cook the corn.
- When you remove the foil and husk from the corn, brush again with the butter mixture, and sprinkle with cotija cheese.
Plan in advance. You can leave your butter out overnight, and by the next day it will be the perfect consistency.
You can make your butter mixture 2 days in advance. Just cover and refrigerate it. When you are ready to use it, just bring it to room temperature.
For a party appetizer, cut corn into 1 1/2″ pieces and just insert a toothpick.