Kitchen Concoctions





Unlikely Companions

Happy Labor Day! I hope you all are enjoying a nice long holiday weekend. I know I am! Since it is a Monday it means cookbook of the month recipe day. And it is perfect since it is Labor Day (a day for grilling) and I am featuring Emeril Lagasse’s Emeril At The Grill: A Cookbook For All Seasons as the cookbook this month!

So since it is Labor Day and I am hosting a BBQ and I have to start cleaning my house and getting the food ready- I am going to make this short and sweet (or should I say savory). The recipe I am featuring today from this cookbook is perfect for a BBQ or Labor Day meal. It is a grilled corn with a twist: sour cream, milk, cheese, chili powder and lime juice all go on top. As I mentioned earlier some of the ingredients for some of the recipes from this book don’t seem like they would go together…. but let me tell you they do. I found this corn so yummy (despite the fact that it was actually awful- thanks HEB- because it wasn’t big and plump like other corn I have gotten this season). The flavors all work together and compliment each other. Trust me on this- I am even going to make this again today I liked it so much!

****Remember I changed this recipe up some, so you don’t have to make it on the grill. My version is what is below.

Mexican Corn On The Cob
adapted from Emeril At The Grill: A Cookbook For All Seasons

6 ears of corn, husks and silk removed
1/2 cup sour cream
2 tablespoons milk
2 tablespoons olive oil
2 teaspoons lime juice
1/2 cup grated queso anejo, queso fesco, or mozzarella cheese
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon black pepper

Preheat oven to 400 degrees. Clean corn and place on a baking sheet. Drizzle corn with olive oil and season with salt, pepper, and chili powder. Place in oven and roast for 15 minutes. Meanwhile, mix together sour cream and milk, until a smooth thick mixture forms. After 15 minutes remove corn fro oven and drizzle with lime juice. Return to oven and roast for another 5 minutes.
Remove corn and spread sour cream mixture all over the corn. Sprinkle with the cheese and a little more chill powder, salt and pepper. Serve immediately.

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