Mexican Street Corn
Makes 4 servings
Ingredients
- 4 ears fresh corn, husked
- Extra-virgin olive oil, for brushing
- 1½ tablespoons mayo, (or vegan mayo)
- 1 garlic clove, minced
- Zest and juice of 1 lime
- ⅓ cup chopped scallions
- ¼ cup crumbled Cotija, or feta cheese
- ¼ cup finely chopped cilantro
- ¼ teaspoon smoked paprika, or chili powder
- 1 jalapeño, diced*
- ¼ teaspoon sea salt
Instructions
Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
In a large bowl, combine the mayo, garlic, and lime zest and juice. Slice the kernels off the corn and add to the bowl along with the scallions. Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeño, and salt. Season to taste and serve immediately or chill until ready to serve.
Recipe from Love and Lemons
Slow-Roasted Greens Beans & Satsumas
Makes 8 servings
Ingredients
-
2 1/2 pounds green beans, ends trimmed
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2 satsumas, sliced
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3 large shallots, peeled and thickly sliced
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10 cloves whole garlic
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3 tablespoons olive oil
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Salt and pepper, to taste
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1 teaspoon chopped fresh thyme
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1/4 cup grated Parmesan cheese (optional)
Instructions
Preheat oven to 375° F.
Toss green beans, satsumas, shallots, garlic, oil, salt and pepper in a large bowl. Spread out onto a large, rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, caramelized and tender, about 1 hour. Toss with thyme during the last 10 minutes of cooking.
Remove from the oven and top with Parmesan before serving.
Recipe from PCC Markets
Broccoli & Cheese Stuffed Peppers
Makes 8 servings
Ingredients
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1 tablespoon butter
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1 medium onion, chopped
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1 garlic clove, minced
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
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3 cups vegetable broth
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1 1/2 cups long grain rice
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3 cups very small broccoli florets
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2 ounces cream cheese, cut into chunks
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8 ounces sharp cheddar cheese, shredded
-
4 bell peppers, any color
Instructions
In a medium saucepan, melt butter and cook onion and garlic for about 2 minutes.
Add broth , rice, salt, paprika, garlic powder, red pepper flakes. Cover and cook on medium low for 20 minutes.
About 3 minutes brofore done, open lid and dump broccoli on top. Place lid back on. This will steam the broccoli a little.
After the 20 minutes is up, Stir in the broccoli and the cream cheese. Place lid back on and let sit 5 minutes to melt cheese and cook broccoli more. Stir in 1 ½ cups of the cheddar cheese (6 ounces).
Cut each pepper in half and get rid of the seeds and membranes. Place in a baking dish and heat oven to 400 degrees. Fill peppers with rice mixture. Bake 15 minutes. Sprinkle remaining ½ cup cheese on top and bake 5 more minutes.
Recipe from Spicy Southern Kitchen