Elotes-style Corn
3 cups fresh corn kernels, about 4 ears worth
Olive oil
Salt
2 teaspoons sambal
2 teaspoons freshly squeezed lime juice
1/2 cup grated parmesan cheese
1/4 cup fresh cilantro, chopped
Lime wedges, parmesan and cilantro for garnishing
In a large nonstick skillet, heat oil over medium-high heat. Once hot, add the corn and cook 2 minutes. Add butter, sambal and lime juice and cook, stirring frequently, until heated through, about 5 minutes. Sprinkle in parmesan and cook and additional 2 minutes. Salt to taste. Remove to serving bowl, sprinkle with more parmesan and cilantro and garnish with lime wedges.
Stonefruit Tomato Salad with Whipped Feta
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 cup soy sauce
1/2 pound cream cheese, room temperature
1/4 pound feta cheese, drained and crumbled
1/4 cup heavy whipping cream
2 pounds stone fruit, such as peaches and plums, pitted and cut into wedges
1 pound tomatoes, large dice
Salt
1/4 cup fresh cilantro, picked
1/4 cup fresh mint, torn
1/4 cup fresh basil, torn
1/3 cup roasted, salted pepitas
In a medium bowl, whisk together red wine vinegar, lemon juice, olive oil and soy sauce. Set aside. In a large mixing bowl, whip cream cheese with an electric hand mixer until fluffy, about 2 minutes. Add feta, cream and a pinch of salt and whip until fully incorporated and fluffy, about 2 more minutes. Spread over a serving platter. Arrange cut stonefruit and tomatoes over the whipped feta smear and drizzle dressing over top. Sprinkle generously with fresh herbs and top with pepitas.
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