Tag: easy sides

Food

Mexican Street Corn

meghanewhite

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There is nothing like fresh, local corn in the summer. Grilled, and covered in butter has always been my favorite way to eat it. I now have a new favorite way to enjoy corn on the cob. Mexican Street Corn, or elote, is so delicious I may never go back to plain old butter. This fantastic portable concoction is a common street food in Mexico. It’s covered in a creamy sauce and coated with cotija cheese. After my first bite I was hooked, and I think you will be too. 

Corn and Mexico have a long history. In America we are used to the standard golden kernels that we find at farmers markets and grocery stores. In Mexico corn can be white, red, yellow, blue, and black. Some ears even have several colors. There are fifty-nine varieties of corn native to Mexico. A majority of Mexican farmers still save their seeds and plant native strains. Corn is a big deal in Mexico.

Street food is a big deal in Mexico too. No trip south of the border is complete without it. With the trend of food trucks, much of this street food can be found here in the U.S. at local markets and fairs. Or, you can make this deliciousness at home. It cooks up quickly on the grill. 

“For he satisfies the thirsty and fills the hungry with good things.” Psalm 107:9

Happy Eating!

 

 

 

Grilled Mexican Street Corn

 

¼ cup mayonnaise

¼ cup sour cream

1 garlic clove minced

juice of 1 lime

1 teaspoon chili powder

6 ears of corn

½ cup crumbled cotija cheese

¼ cup chopped cilantro

 

  1. Preheat a gas or charcoal grill to 400°.
  2. In a small bowl combine mayonnaise, sour cream, garlic, lime juice, and chili powder.
  3. Place husked corn directly onto grill grates. Grill for several minutes on each side until the kernels turn golden and charred. Remove corn from the grill onto a plate.
  4. Using a brush spread the cream mixture on all sides of the corn.
  5. Sprinkle with cotija cheese and cilantro.

 

Notes:

*I folded back the husks and tied them with twine. It creates a pretty handle.

*Feta or Parmesan cheese can replace cotija cheese.

* Mexican crema, which is slightly salty, can be used instead of sour cream. 

*You may want to add a little salt if you use sour cream.

 

Food, mustard seed sentinel

Onion Gratin

meghanewhite

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Are you tired of the same old side dishes? Would you like to try something a little different and still very good? Look no further. Onion gratin will add excitement to your tried and true sides. We can all use some variety in our cooking. Variety is the spice of life.

What exactly is gratin? It’s a really fancy sounding French word, au gratin, that means to cook a dish with a topping of buttered bread crumbs and cheese. The gratin is cooked under the broiler to make it crisp and brown. It’s that simple. Most of us are familiar with potatoes au gratin. Onion gratin is a bit of a departure from the traditional potato dish.

Sweet onions and Gruyère cheese are what make it special. This onion gratin recipe has a similar flavor to French onion soup. I love to pair these onions with steak. Onion gratin is paired well with chicken, fish, pork, or even vegetarian dishes. You could easily add this recipe to one of your holiday meals. Try something new with this savory onion accompaniment. 

Happy Eating!

And we know that all things work together for good to those who love God, to those who are the called according to His purpose. Romans 8:28 

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Onion Gratin 

Ingredients

2 medium sweet onions thinly sliced

2 tablespoons olive oil 

3 tablespoons worcestershire sauce

1 teaspoon salt

½ teaspoon pepper

3 ounces shredded Gruyère cheese (about ½ cup)

2 tablespoons melted butter

1 cup croutons 

1 tablespoon chopped parsley 

Directions

  1. Preheat oven to 425°
  2. Lightly coat an 8 x 8 casserole dish, or pie pan, with cooking spray.
  3. In a small bowl whisk together 2 tablespoons olive oil, 3 tablespoons worcestershire, and 1 teaspoon salt, and ½ teaspoon pepper.
  4. Thinly slice two sweet onions. Place one sliced onion evenly on the bottom of your baking dish.
  5. Drizzle half the olive oil mixture over the first layer.
  6. Place the second sliced onion evenly on top of the first layer.
  7. Drizzle remaining olive oil mixture over everything.
  8. Cover with aluminum foil. Bake for 25 minutes.
  9. In a small bowl place the bread crumbs and drizzle 2 tablespoons of melted butter. Add ½ cup Gruyère cheese, ½ teaspoon salt,  ¼ teaspoon pepper, and 1 tablespoon fresh parsley. Toss everything together.
  10. After 25 minutes, take the foil off the casserole dish and sprinkle the crouton and cheese mixture evenly on top. Sprinkle fresh ground pepper over the top and a pinch of salt. Add a little more fresh parsley as well.
  11. Bake uncovered for an additional 5 minutes.
  12. Serve warm. Enjoy!

 

Notes

If you can’t find Gruyère cheese, Swiss cheese works well.

Add more cheese if you prefer.

Double the recipe for a larger group.

 

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For this recipe and more go to the link for Mustard Seed Sentinel where you’ll find my monthly column, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-onion-gratin