Mexican Street Corn

5 ears fresh corn, husked

For the Spread:

1/4 cup mayonnaise
2 Tablespoons sour cream
Juice from one lime

For the Topping:

1/4 cup grated Cotija cheese
1 teaspoon smoked paprika (or chili powder if you want heat)

Soak 5 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450 degrees F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Creamy Spinach Mashed Potato Bake


  • 4 pounds baking potatoes
  • 2 teaspoons salt
  • 1 1/4 cups warm buttermilk
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 (5-oz.) package fresh baby spinach, cooked until wilted
  • 1 (5 1/2-oz.) package buttery garlic-and-herb spreadable cheese
  • 1/4 cup chopped toasted pecans

Jalepeno Popper Grilled Cheese


  • 2 slices sourdough or ciabatta bread
  • 2 jalapeno peppers, cut in half lengthwise and de-seeded
  • 1 tablespoon butter
  • 2 tablespoons cream cheese
  • 2 slices sliced provolone, mozzarella or cheddar cheese
  • 2 tablespoons queso dip


  1. Preheat oven to 400 degrees F. Place jalapenos on a baking dish and sprinkle with salt and pepper. Bake the peppers until tops start to blacken, or about 8 minutes. Let peppers chill and then peel the skin off.