Mexican Street Corn Salad (Esquites)

I love Mexican Street Corn.  I made a version of this using canned corn, and I was missing some ingredients like cilantro and jalapeño, but it was still really delicious.  I did end up adding some extra spices, like coriander, garlic powder, onion powder, and Tajin, to try to make up for what I was missing.  However, I'm including the original recipe here, because it also sounds yummy.

Mexican Street Corn Salad (Esquites)

Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh lime juice from 1 lime
Chile powder or hot chile flakes, to taste

Directions

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.


Original link:

https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe

Spanish Rice

 It took me a loooooooooong time to find a Spanish Rice recipe that I like.  I've linked to the original recipe, but below is my version with lots of changes.

Spanish Rice

Ingredients

2 tbsp vegetable oil

1 onion, minced

2 cups Jasmine rice

2 tbsp butter

1/2 tsp salt

1 tbsp minced garlic

3 cups chicken broth

8 oz tomato sauce

Spices to taste: cumin, coriander, chili powder, garlic powder, onion powder, pepper

Directions

Heat oil in a large frying pan on medium heat. 

Add minced onion and saute until soft.  Add rice and cook until golden brown.  Add butter and garlic and cook until butter is melted.  Add salt.

After the rice is browned, add chicken broth, tomato sauce, and spices.  Stir and bring the broth to a boil.  Cover and simmer for 30 minutes.  Turn off heat and let sit for at least 5 minutes.  Fluff and serve.

Original link:

https://lilluna.com/food-tutorial-spanish-rice/