Spicy Southwest Chopped Salad with Salsa Verde
This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.
Acorn Squash Wonder Tacos/Chalupas
This is one of those recipes where you'll cross your eyes in pleasure after tasting. Great for vegetarian meat substitute or hiding veggies from your kids. They do not taste like squash. If you don't have cotija cheese, you can substitute Parmesan. But cotija marries well with cumin. Serve with refried beans for extra yum.
Taqueria Style Tacos - Carne Asada
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos.
Enchiladas Verdes
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Corn in a Cup (Elote en Vaso)
This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of elote en vaso steps into high gear. Now anytime I crave this I whip it up at home, except I make it fancy by serving it in a pretty glass instead of the traditional Styrofoam® cup. No matter how you serve it the taste is sweet, crunchy, fiery, and juicy. This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste!
Esquites
Similar to elote, but the corn kernels are removed from the cob. Sweet, smoky, salty, spicy--basically all the flavors-- corn.
Mexican Street Vendor Style Corn Salad
I lived in southern California for many years. Around Cinco de Mayo, there would be fiestas in our neighborhood. Vendors sold grilled corn on the cob prepared with butter, mayonnaise, cotija cheese, chile powder and a lime wedge. They were so delicious! After moving, we'd crave this corn, so I altered the recipe using canned corn and mixed in the same ingredients for a similar treat that doesn't require an outdoor grill.
Skillet Elote (Mexican Street Corn)
All the flavors you love in Mexican street corn made in a skillet for times when grilling isn't an option.
Mexican Grilled Corn
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Air Fryer Corn Ribs
This is my fun take on air-fried elote ribs. Cutting the corn this way causes them to curl up in the shape of ribs once cooked. This also makes the corn a lot easier to handle and eat, not to mention a lot less messy.
Mexican Street Corn
This is a nice flair for your traditional Mexican street corn.
Air Fryer Corn on The Cob
All of the flavors you love in street corn and elotes without having to fire up the grill. Got a craving in the middle of the winter when it is too cold to grill? No problem!
