Recipes

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.

Chipotle Scalloped Potatoes

Ingredients

  • 1/2 cup half-and-half
  • 2 garlic cloves, chopped
  • 1 canned chipotle chile in adobo sauce
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • 2 1/2 cups whipping cream
  • Vegetable cooking spray
  • 3 pounds russet potatoes, peeled and cut into 1/8-inch slices

Tasty Tex-Mex Mashed Potato Bake

Ingredients

  • 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 (4.5-oz.) can chopped green chiles
  • 1 1/4 cups (5 oz.) shredded pepper Jack cheese
  • 1/2 cup finely chopped cooked chorizo sausage

Creamy Spinach Mashed Potato Bake

Ingredients

  • 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

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