I love corn. In my travels, I’ve been lucky enough to find street vendors that sell cobs, and lots of dishes that make use of whole or ground kernels. I think that my absolute favorite way to eat corn on the cob is grilled. Here’s how I do it at home:
Grill the corn until quite a number of the kernels are toasty medium brown, and starting to get soft. Then put them in a foil pouch with a bit of butter on top, and let them steam for a while (~15 minutes) in the bag. To finish it off for serving, butter the rest of the corn and then drizzle honey on top.
The corn ends up taking on some of the grill flavor, is soft enough to comfortably munch through but has a firmer texture than boiled or steamed corn, and the honey brings the dish to perfection. Let me know if you try it, and what you think!
After returning from the Yucatán, Matt and I decided to try our hands at a dish we enjoyed while we were in Merida: huevos poblanos.
Huevos poblanos is the kind of dish that has a million variations – it’s got space for broad interpretations. For our version, we made a thick sauce and scrambled the eggs. See the result below:
Poblano salsa:
2 poblanos
1 white onion
1 clove garlic
Roast poblanos until the skins are charred. Put them in a bag, and let them steam for a few minutes. In the mean time, sauté the onion in olive oil until it is transparent. Peel the poblanos, cut open, and remove seeds. Put the poblanos, sautéed onions, and garlic into a food processor, and puree. Season to taste.
Refried Black Beans:
1 can black beans
1 tbsp butter
1/2 tsp cumin
1 tsp red chili flakes
Heat butter and garlic over medium high heat in a saucepan for 30 seconds. Add beans and cumin, and mash while heating. When desired consistency is reached, enjoy!
Travel, Food, Reviews, and (of course!) Tea
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