Elote Asado (Grilled Corn with Chile & Lime)

Holy crap this is wicked good!!!!

I don't have step by step pics, because I was wicked busy and distracted, but this is too good not to share!

I found this in the Better Homes & Gardens Mexican magazine... ya know... those cooking magazines at the checkstand at the grocery store? One of those!

I'm SO glad I picked it up!!

Elote Asado
6 large ears of corn, husks and silks removed (I used 8)
1/2 C snipped fresh cilantro
1 TBLS ground ancho chile pepper
2 tsp finely shredded lime peel
1/4 - 1/2 tsp cayenne pepper
1/4 C butter, melted
2 TBLS mayo (I used reduced fat)
2 TBLS Mexican crema or sour cream (I used reduced fat sour cream)
2 TBLS lime juice
Salt

Cut each ear of corn in half. Place corn pieces in a large pot and cover with water. Let soak for 10 minutes.

In a small bowl stir together cilantro, ground ancho chile pepper, lime peel, and cayenne pepper; set aside. This stuff smells amazing!!!!

In an extra-large bowl whisk together melted butter, mayo, sour cream (or crema), and lime juice and set aside. Drain corn. Brush corn with butter mixture and place on a grill directly over medium-high heat. Cover and grill for 15 to 20 minutes or until corn is tender, turning every 5 minutes and brushing with butter mixture several times during the last 5 minutes of grilling.

Place grilled corn in the remaining butter mixture in the bowl and toss to coat. Sprinkle cilantro mixture over corn and toss to coat. Season to taste with salt.

I had a piece as soon as I took them off the grill because they smelled so good... then I had another! They were great! The sweet corn with the tangy sour cream & lime juice, the savory chile powder, the spicy cayenne, more tangy lime, herby cilanto... so so so yummy!!!! My husband HATES cilantro... but he LOVES this corn!!

Then I let everyone else know they were ready!

Enjoy!!!

Creamy Parmesan Polenta

A couple years ago, I had a creamy polenta dish at a tapas restaurant.

It was delicious!

I had never had creamy polenta or any polenta for that matter, before that.

I tried once to make it at home after that and ended up with a sticky, gloppy, completely unappetizing mess.

So I forgot about it for awhile.

I needed a side to go with Chicken Saltimbocca. Jon suggested risotto, but I'm really just not a fan. Then I remembered that creamy polenta.

I decided to give it another shot!

I'm SO glad I did!



Creamy Parmesan Polenta
2 C evaporated 2% milk
2 C chicken stock
1 1/2 C coarse ground cornmeal
1 12 tsp salt
4 TBLS butter
1/2 C grated Parmesan cheese
freshly ground black pepper

In a medium saucepan, bring evaporated milk and chicken stock to a boil.
Add salt and gradually stir in cornmeal.
Reduce heat to simmer, while stirring constantly.
Polenta should be smooth and large bubbles will come to the top.
Continue stirring until very thick, but not stiff.
Remove from stove, stir in butter, Parmesan cheese and pepper.
Serve immediately.

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Stir cornmeal & salt into boiling evaporated milk & chicken stock.


When polenta is very thick and smooth, remove pan from heat and stir in butter & Parmesan cheese.



Stir until mixed completely.

Serve immediately.


Garnish with fried sage leaves.


Or Mushroom Marsala Sauce... mmmmmm...


This was so creamy and delicious! The evaporated milk and stock lend a comforting rich flavor to the slightly sweet cornmeal and salty Parmesan.

This is the perfect side or Saltimbocca, Osso Bucco, or Short Ribs.

Definitely a keeper!!