Those shishitos make everything taste better. great also in an omlette.
We have really enjoyed them this season, thanks to FRiends like you who mentioned them! ;)
This morning hubby found the leftovers of the carnitas in the fridge, along with the shishito/onions/cherry tomatoes/ black bean mixed stuffing. He decided he wanted a Mexican omelette. We also had some mushrooms, so I sliced those up and sautéed them before putting it in with the shishito mix. INCREDIBLE!!
Did I mention that we topped it with Mexican street corn sauce (recipe below) and salsa? It was so pretty that I should’ve taken a photo. I’m not going to count the calories today, just try to get in more exercise, ala yard cleanup. My daughter turned me on to this recipe when we had our weekly family food challenges during the lockdowns, and it’s a keeper. I make up one batch and put it on all sorts of stuff. Lasts a week or two. I haven’t tried to freeze it, but I think I will try that the next time I make it.
https://www.simplyrecipes.com/recipes/grilled_mexican_street_corn_elotes/
Grilled Mexican Street Corn (Elotes)
PREP TIME 10 mins
COOK TIME 10 mins
TOTAL TIME. 20 mins
SERVINGS 6 to 8 servings
If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese.
Ingredients
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, or to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Method
Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates.
Whisk together the sauce:
Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.
A Note On Salt
Crema and cotija cheese have a little salt already, so add extra judiciously.
Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
Note: keep this recipe for when corn is in season. It’s amazing. Good any time of year, but on the corn, it’s pretty wonderful.