Grilled Mexican Corn {Elote}

Grilled Mexican Corn {elote}  -  BoulderLocavore.com

This weekend officially kicks off the grilling season.  Propane tanks are being filled and bags of charcoal briquettes hauled home in great anticipation!  Though technically grilling can happen anytime of the year if you have the chops to stand out in the rain and snow, it is a ritual of summer; iconic, necessary and what all the cool kids are doing for dinner.

I’ll admit I’m in a more formative stage of my grilling prowess but I’m committed to be serving up some delicious options this summer and to share them here with you as well.  I’ve just recently shared how to grill a perfect New York Strip steak (my mouth is still watering) as well an out-of-this world recipe for marinated grilled Portobello Mushrooms; those huge, meaty mushrooms that even mushroom haters will fawn over.  I love a stuffed burger and these Stuffed Taco Burgers are excellent along with Bacon Southwestern Burgers.  I’ve made Strawberry Tart on the grill, Grilled Peach and Corn Salsa and a summer favorite Grilled Fairytale Eggplant (smaller than most eggplant and more tender they don’t need to be peeled or salted).  I’m now hungry recalling all these summer favorites!

Mixed color summer corn on the cob -  BoulderLocavore.com

I wanted to spice up the long weekend with some traditional street food, Grilled Mexican Corn.  Mexican corn is cooked corn on the ear, usually seasoned with a mayonnaise based chile sauce to spice it up before sprinkling it with Mexican Cojita cheese.  It can be prepared many different ways and often when finding it in Mexico it is served from street carts on a stick or sold in stores.  Known as ‘elote’, it is frequently cooked in the husk then grilled and served with condiments for diners to dress it up themselves much as you’d do with a hot dog from a New York city cart.

Grilled Mexican Corn -  BoulderLocavore.com

My favorite way to cook it, which always ends in a perfect doneness that is still crunchy but fully cooked, is to briefly boil the corn (out of the husk) and then char it on a hot grill.  Allowing it to sit briefly on all sides deepens the sugar flavor of the corn leaving it with an earthier depth.  A slather of the spicy mayo sauce, the cheese, sprinkle of cilantro and a squeeze of lime elevates it as the well-known side kick at the grill table to the star attraction!

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How to Grill Perfect New York Strip & Portobello Mushroom Steaks

How to Grill Perfect New York Strip & Portobello Mushroom Steaks - BoulderLocavore.com

I’ve always been a seize-the-day kind of gal.  I don’t let grass grow under my feet, don’t put off until tomorrow what I can do today, leave no stones unturned, travel like I’ll never be back to that spot, taking advantage of every experience I see possible.  Therefore it may seem surprising that I have had, out of necessity, the need to create a personal bucket list.  It’s not for all the places I want to see in my life because that list is endless.  It’s really more for doing things, learning … CONTINUE READING

Summer Solstice Wine Cocktail

Summer Solstice wine cocktail - BoulderLocavore.com

This is a sponsored post written by me on behalf of Excelsior Wines for IZEA and is for viewing only by those of legal alcohol purchasing age.   All opinions are 100% mine. Please always remember to drink responsibly! Memorial Day is the gateway to summer and a perfect time to get into the groove with a long weekend full of friends, fun, grilling and great drinks.  My interest in cocktails definitely spikes with the onset of the hot weather months.  Long, blistering days and mild, balmy … CONTINUE READING

Brined Boneless Pork Loin Roast with Rhubarb-Cherry Port Sauce

Boneless Pork Loin Roast with Rhubarb-Cherry Port Sauce - BoulderLocavore.com

I always make a point of cooking at least a few dishes with new spring ingredients before they give way to summer’s bounty.  Asparagus, of course.  Fresh, feisty greens; yes.  And then there is rhubarb.  I’m not sure I ever had rhubarb until I began eating seasonally as an adult.  It did not hold rank amongst any desserts in my childhood home.  I think I had a slice of Strawberry-Rhubarb Pie at a friend’s house but all I remember was the consistency was chunky and unlike any other pie I’d … CONTINUE READING

Slow Cooker Lemon-Ginger Sipping Broth

Slow Cooker Lemon-Ginger Vegetable Sipping Broth - BoulderLocavore.com

Today I have a simple little recipe.  Probably not something you’d make all the time, but something that is just right when you want it. As digitally as I shift from hearty soups to salad when the temperature changes, I find myself pining in the spring for something warm that isn’t coffee or tea, or serious soup.  I just want something warm and light to sip.  We’ve just had a week of hard driving rain and a celebratory dump of snow on Mother’s Day, however my food cravings have made the … CONTINUE READING

Brooklyn Avenue Sandwich {Pastrami, Cole Slaw, Russian Dressing & Rye}

Brooklyn Avenue Sandwich {Pastrami, Cole Slaw, Russian Dressing, Rye} - BoulderLocavore.com

About 3 or 4 years ago when my son was still in elementary school, I was working on a project with a few teachers.  After meeting one-on-one with the only male teacher in our school, a young, hip, highly coveted teacher by the students, he asked me if I watched Mad Men.  I didn’t.  He said I really reminded him of one of the characters in the show.  Not watching it I did not think to ask which one. Fast forward to today.  I’ve just spent the last two weeks immersed in the 1960’s, binge … CONTINUE READING