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The Library => Auburn Culinary Center => Topic started by: chinook on August 28, 2023, 03:52:59 PM
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mexican corn [elota]
corn on the cob [market fresh]
mayonnaise
cotija cheese [finely grated]
tajin
cilantro [chopped]
lime [optional]
grill the corn for 20 - 25 minutes. i do mine off the husk as i like a little char on the kernels.
after grill time...lather the corn with mayonnaise. some folks will butter the cob first. i don't.
around the cob sprinkle generously cotija cheese. then tajin. for final presentation garnish the cob with cilantro.
keep the tajin and lime handy for added complexity or need.
serve with fish tacos or tacos al pastor.
if you don't have tajin in your condiment rotation...make it happen.
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Big fan of this preparation and I'm not much of a corn guy to begin with.
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Big fan of this preparation and I'm not much of a corn guy to begin with.
With corn, it's never bye - its just, see ya later.
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With corn, it's never bye - its just, see ya later.
You don't buy beer, you're only renting.
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You don't buy beer, you're only renting.
Check in is anytime...check out is 90 mins later.
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creamy mac n cheese
dried pasta - i usually stick with elbow, sometimes large elbow.
whole milk.
half n half.
butter.
flour.
cheese - a combo of gouda, cheddar and jack are my usuals. spice it up with habanero jack. lots of options. depends on mood and availability. make sure it melts good.
salt and pepper.
cook pasta to slightly under done. drain and add a little olive oil so it doesn't stick.
in a large pot melt butter, mix in flour. stir for a minute or two. then slowly add liquids, stir for a few minutes. add a portion of the cheese then melt in thoroughly. turn off heat. salt and pepper to taste. then add pasta. mix very well.
greased 9 x 13 pan. add a layer of mac n cheese. then add another portion of cheese, a good covering. add remaining mac n cheese. then cover generously with balance of cheese. grate more if needed. bake @ 350 for 15 - 20 minutes. if you want a crispy top...broil for a few.
i like it creamy so focus on the liquid. never enough cheese.
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I like corn. I had some yesterday and will probably have some tonight.
Leave it in the husk and microwave 1 for three minutes, 2 for six, etc..
Cut the stalk end off and grab it by the husk and shake the corn out clean. Butter, salt, eat.
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I like corn. I had some yesterday and will probably have some tonight.
Leave it in the husk and microwave 1 for three minutes, 2 for six, etc..
Cut the stalk end off and grab it by the husk and shake the corn out clean. Butter, salt, eat.
This works unbelievably well.
On the corn, I like to work up a mixture of melted butter, garlic powder and Lowry's Season Salt. Coat the corn in it, wrap it in foil and throw it on the grill.
We've got the "world famous" National Peanut Festival coming in a couple of months, where Wal Mart patrons, and toothless Bammers abound. There's a shit ton of fair food I could get knee deep in, but I'll take an ear of roasted corn over all of it. Coated in butter, and all kinds of seasonings to cover it with.
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This works unbelievably well.
On the corn, I like to work up a mixture of melted butter, garlic powder and Lowry's Season Salt. Coat the corn in it, wrap it in foil and throw it on the grill.
We've got the "world famous" National Peanut Festival coming in a couple of months, where Wal Mart patrons, and toothless Bammers abound. There's a shit ton of fair food I could get knee deep in, but I'll take an ear of roasted corn over all of it. Coated in butter, and all kinds of seasonings to cover it with.
https://www.youtube.com/shorts/082ZzWemz8Y