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Cinco de Mayo recipes

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Mexican Grilled Corn on the Cob (Elote)

Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

If there is one food I could eat every day of summer, it’s Mexican Grilled Corn on the Cob or what is referred to as Elote.  

This popular Mexican street food can be found prepared a variety of different ways.  However, it’s typically highly seasoned, grilled and then served on a stick for easy eating.

What sets Mexican Grilled Corn on the Cob apart from a typical summer grilled corn are all the delicious ingredients that can be found covering this very humble vegetable. Some of the recipes I found include chile powder, smoked paprika, garlic, Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.

Mexican Grilled Corn on the Cob (Elote) // Karista's Kitchen

For my recipe, I’ve slathered the corn cob in a lime juice laced mayonnaise and then rolled it in the salty Mexican cheese called Cotija.  Then I dust it lightly in the Mexican seasoning Tajin, which is a little sweet but also a little spicy. The result is so delicious I can’t stop at just one!

I adore making Mexican Grilled Corn on the Cob for Cinco de Mayo, but I also like to serve it at all my summer barbecues. Grilled corn on the cob is always a good thing but Mexican grilled corn on the cob makes my taste buds sing.

A little side note, I have a new instagram handle @lifearoundmytable.  I’ve had one heck of a time trying to resolve my @karistaskitchen account and it seems hopeless. So onward and upward and meeting all sorts of new challenges this month like growing a second Instagram account. Which isn’t on the top of my fun things to do list. Ha! Me and social media have a love/hate relationship.  So if you’re on Instagram, I’d truly appreciate the follow and a few shares.  Thank you all for your support!

Delicious Wishes and Loads of Love,

Karista

Mexican Grilled Corn on the Cob (Elote)

Serving Size: 8

Ingredients

  • 8 ears of corn, husks pulled back or removed
  • 2 tablespoons oil
  • ½ cup mayonnaise
  • 1 lime juiced
  • 1 garlic, minced
  • 1 cup crumbled cotija cheese
  • Tajin Classic Mexican seasoning

Instructions

  • Pre-heat the grill or a grill pan to 350F.
  • Brush the ears of corn with vegetable oil and grill the corn for about 8-10 minutes or until the corn is nicely charred and soft. Watch the heat to be sure you don’t burn the corn.
  • Once the corn is done, transfer them to a platter. Mix together the mayonnaise, lime juice and garlic. Place the crumbled cotija in a plate. Brush each ear of corn with the mayonnaise mixture and then roll it in the crumbled cotija. Sprinkle with Tajin Classic Mexican Seasoning and serve immediately.
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    http://karistaskitchen.com/2017/04/30/mexican-grilled-corn-cob-elote/

    Beef Karista's Kitchen Kid Friendly Life Around My Table

    Slow Cooked Barbacoa Tacos

    Slow Cooked Barbacoa Tacos // Karista's Kitchen

    I’m not sure winter got the memo that spring has arrived.  As I look out my window this Saturday morning I spy rain, wind, more rain and much cooler temperatures than yesterday.  We reached 70 degrees yesterday and it was almost heavenly! In light of winter hanging on to the very last-minute, I think we need some tacos. And maybe a beer.

    Slow Cooked Barbacoa Tacos with Cucumber Cilantro Slaw will definitely make the day warmer inside. The aroma of the slow cooked barbacoa is drifting through my house and it’s somehow comforting yet exciting. I’ve included smokey chipotle peppers and cinnamon in this recipe which adds an element of spice as well as fragrance.

    The unique flavors of Slow Cooked Barbacoa Tacos feel festive which is why I love serving this at dinner parties or for special occasions.  However, this delicious beef recipe is so easy to prepare it makes a perfect weekend or Sunday meal. 

    I like wrapping the barbacoa in warm stone ground corn tortillas and then topping them with a cucumber cilantro slaw – which by the way is delicious all by itself.  Garnish with avocado slices, cotija cheese and a squeeze of fresh lime and our Saturday just got sunnier.

    If I have leftover Barbacoa, I like to make my Shredded Beef Machaca with eggs for breakfast the next morning.  Slow cooked barbacoa is the meal that keeps on giving. 🙂

    Delicious Wishes and Loads of Love!

    Karista

    Slow Cooked Barbacoa Tacos

    Serving Size: 4-6

    Slow Cooked Barbacoa Tacos

    Ingredients

    • 3-4 lbs. Brisket
    • Salt and pepper
    • 1 tablespoon vegetable oil
    • 2 limes juiced
    • 2 chipotle peppers in adobo sauce
    • 4 cloves garlic, smashed
    • 1 large onion, sliced
    • 1 stick of cinnamon
    • 1 bunch fresh cilantro
    • ½ cup tomato sauce
    • 1 cup beef broth
    • 1 tablespoon red wine vinegar
    • 1 bay leaf
      For the Slaw
    • 2 cups Napa cabbage, shredded
    • 1 cup cilantro leaves, lightly chopped
    • ½ cup diced cucumber
    • ½ cup mayonnaise
    • 1 lime juiced
    • 1 teaspoon sugar
    • Dash of hot sauce
      For the Garnish
    • ½ cup cotija cheese, crumbled
    • 1 avocado, sliced
    • 8-12 Corn Tortillas, warmed
    • Lime Wedges

    Instructions

  • Pre-heat a slow cooker on high.
  • Season the brisket with salt and pepper. Add one tablespoon of vegetable oil to a large skillet over medium high heat. When the skillet is hot, brown the brisket on both sides and then transfer to the slow cooker. Turn the slow cooker on low.
  • Add the lime juice, chipotle peppers, smashed garlic, sliced onion, cinnamon stick, fresh cilantro, tomato sauce, beef broth, vinegar and bay leaf to slow cooker. Place the lid on the slow cooker and cook for 6-7 hours or until the brisket is fork tender.
  • Once the brisket is done, shred the meat and place it back into the cooking liquid until ready to use.
  • To make the slaw, whisk together the mayonnaise, lime juice, sugar and hot sauce. Toss together the shredded cabbage, cilantro leaves and diced cucumber and then toss the slaw with the lime dressing.
  • Place the slaw in warm corn tortillas and then top with the Barbacoa. Sprinkle with cotija cheese and a slice of avocado. Serve with lime wedges.
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    http://karistaskitchen.com/2017/04/22/slow-cooked-barbacoa-tacos/