Tuesday, August 25, 2009

Chipotle Chicken Taco Salad

DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like.
Gently combine and serve.

Also from....




Mexican Corn on the Cob

I got these recipe's from my favorite new food blog....Love it!


I know most of you probably don't grow your own corn, but it's peak season right now in farmers markets and grocery stores so here's a great variation from your plain 'ol corn on the cob. Elote is a classic street food in Mexico. It has lots of variations, but it generally involves a slathering of mayo (I know, sounds weird but trust me!), crumbled Mexican cheese, chili powder and fresh lime juice. This is my variation. I lighten things up (both calorie and taste wise) by mixing the mayo with some sour cream and then I add the spices right into that mixture instead of putting them all on separately. I also add some lime zest for an extra zing and a little cayenne for heat. If you've never tried Elote, you MUST! It's super easy and ridiculously good.




Mexican Style Corn on the CobRecipe by Our Best Bites


4 ears corn


3 T mayo


2 T sour cream


1/4-1/2 t lime zest


1/2 t fresh lime juice


1/4 t cayenne pepper (optional)


1/4 t chili powdertiny pinch kosher salt


1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can't find Cotija)*Cotija is similar to Parmesan cheese. It has awesome flavor and a great texture. You may have never noticed it before, but it's available in most regular grocery stores. It's often near the cream cheese/refrigerated cheeses. If for some reason you can't find it at your store, a latin market is sure to have it. It's worth looking around for if you need to. It usually comes in a hard, round block and it crumbles easily.




Start by cooking your corn. I prefer grilled corn (surprise surprise!) because the extra smoky flavor and charred kernals (or husk) adds a lot to this ethnic dish, but any way you cook it will be just fine, so bust out the boiling water if you need to.




While your corn is cooking, prepare the rest of the ingredients. Start by using a fine-holed cheese grater to grate the Cotija and put it on a plate big enough to roll your corn cobs on. Now whip up the spread. Mix the mayo and sour cream in a small bowl. Zest some of the lime zest in and then squeeze in the juice. Add the chili powder, cayenne, and salt.Stir it all up and set aside. You can make this part ahead of time if you want to. Just store it covered, in the fridge.


Keep the spices out and a few extra lime wedges.When your corn is finished cooking and piping hot, use a spoon to spread on some sauce. Then roll it in the grated cheese.