Monthly Cooking Thread - September 2022

[Jamestown1630]

Last month, Freeper ‘Mylife’ posted a recipe for a version of Mexican Street Corn, made as a ‘bowl’ or salad.

When I went to try this, our stores didn’t yet have good fresh corn; so it’s still on my list. I’ve seen some recipes that suggest using frozen corn or canned corn, but I don’t suggest you do this – I don’t think it will really ‘char’ properly or taste right.

Make this with fresh corn, carved off of the cob. For the cheese, as the recipe suggests, you can use Feta if your store doesn’t have Cotija, but a lot of supermarkets have the Mexican cheese now – we found it in the refrigerated part of the ethnic aisle. (I think this would make a good dip, perhaps even an addition to a ‘Layered Dip’.

Mexican Street Corn (off the Cob)

2 tablespoons vegetable oil

4 ears fresh corn, about 3 cups of kernels

Salt

2 ounces Cotija cheese, crumbled (Feta may be substituted)

1/2 cup finely sliced scallions

1/2 cup fresh cilantro leaves, finely chopped

1 jalapeño pepper, seeded and stemmed, finely chopped

1 to 2 medium cloves garlic, minced (about 1 to 2 teaspoons)

2 tablespoons mayonnaise

1 tablespoon fresh lime juice  Chile powder or hot chile flakes, to taste

1. Heat oil in a large nonstick skillet or wok over high heat. 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 the rest of the ingredients, and adjust for salt – and perhaps more chile powder – at the end.

One of the YouTube cooking folks that I like to watch is ‘AB’, at ‘SmokinandGrillinwitAB’. He has a YouTube channel and a website, and recently posted an interesting recipe for 'Southern Style Crab Beignets’. The creole seasoning he uses in this appears to be 'Sweet Smokie Joe Creole Kick'; it's available on Amazon, or use your favorite Creole seasoning.

https://www.smokinandgrillinwitab.com/recipes/southern-crab-beignets

Southern Style Crab Beignets:

1 lb Crab Meat

2 Eggs

1 cup Mayonnaise

2 tbsp Dijon or Creole Mustard

2 tsp Lemon Juice, fresh

¼ cup Green Onions

¼ cup Red Onion, finely diced

1 ½ tsp Kosher Salt

½ tsp Black Pepper

Pinch Cayenne Pepper

1 cup Panko Bread Crumbs

Canola oil for frying

Cajun Remoulade Sauce:

1 ½ cups Mayonnaise

⅓ cup Dijon or Creole Mustard

1 Clove Garlic , minced

1 tbsp Horseradish

1 tbsp Paprika

2 tsp Creole Kick

1 ½ tsp Lemon Juice

1 tsp Worcestershire Sauce

1 tsp Hot Sauce

12 tsp Minced Fresh Parsley

Pinch Cayenne Pepper

Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.

In a medium bowl, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.

Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.

Fold in the Panko and then gently fold in the crabmeat so it doesn't get broken up from too much mixing. The batter should be just thick enough to barely hold together when frying. Refrigerate for at least 1 hour to help it firm up further.

In a large, deep skillet or pot, heat 2 inches of canola oil to 350 F.

Using 2 medium-sized spoons, drop a few spoonfuls of the crab mixture at a time into the oil and fry until a nice golden brown color form on the outside, 1 to 2 minutes.

Use a slotted spoon to transfer the beignets to a plate lined with paper towels. Repeat with the remaining batter, frying in batches so as not to crowd the pan.

You can keep the cooked beignets warm in a 200 F oven if desired.

Serve with Remoulade Sauce.

As tomato season rounds up, this Ina Garten recipe for ‘Provencal Tomatoes’ is one that we make frequently – tomatoes are stuffed with herbed breadcrumbs and topped with a sprinkle of olive oil and Gruyere cheese. (In my experience, making and seasoning your own bread crumbs works best in this - we use a day-old loaf of French or Italian bread):

https://www.foodnetwork.com/recipes/ina-garten/provencal-tomatoes-recipe-1940879

-JT

[married21]

Thanks. That sounds wonderful.

[FamiliarFace]

Had Mexican street corn last night. Not our first time, but it’s oh so goooood! My recipe is nearly identical to yours.

[FamiliarFace]

I have a friend who needs gluten free food. She turned me on to a really great super fudgie brownie mix. It’s really really tasty. So if you can find it (supply chain issues happen around here), it’s called Krusteaz gluten free double chocolate brownie mix. She uses olive oil for the oil, and cooks them less than the directions say to do, so they are really gooey. She served them with sliced fresh strawberries, whipped cream, and Hershey’s chocolate sauce. They were so good, you’d never know they are gluten free. I was fooled, and that’s not easy. Highly recommend if you can find it.

[married21]

Thanks. Sounds delicious! I love brownies/strawberries/whipped cream!

[FamiliarFace]

Here’s a link on Amazon. Try looking in your local stores first. I would never pay this much for a box. https://smile.amazon.com/Krusteaz-Gluten-Double-Chocolate-Brownie/dp/B01GHTRRF8/ref=sr_1_6?crid=1TYYKET81VPZ6&keywords=Krusteaz+gluten+free+double+brownie&qid=1662080133&sprefix=krusteaz+gluten+free+double+brownie%2Caps%2C96&sr=8-6

[married21]

Thanks.

[Jamestown1630]

I’m anxious to try it when we get to the store this weekend.

[Jamestown1630]

I think those potato flakes can also make a good thickener for soups and stews.

[MomwithHope]

Ooooo yummy thanks

[MomwithHope]

I use instant potatoes (always the Idaho brand) in my potato pancakes along with shredded raw potatoes and everything else.

[reformedliberal]

They are addictive.

[FamiliarFace]

Sure!

[FamiliarFace]

This is the recipe I use. Looks like it switches out the jalapeño for ground chipotle powder. Very similar, but obviously not the same. You’ll love it! It’s a family favorite when we do Mexican food. Very requested. Your recipe sounds wonderful also!

https://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/

[FamiliarFace]

Oh yeah, before I forget, I’ve tried the Mexican crema, but I didn’t like it as much as the light sour cream. YMMV. It was just a preference.

[Jamestown1630]

Looks good!

[Harmless Teddy Bear]

Tapioca flour makes a good batter for frying.

[Silentgypsy]

Yes, they do, but my favorite use for them is “breading.” Whatever you’re frying, the scent of french fries accompanies it!

[Jamestown1630]

I’d never heard of that, and will have to try it.