This week’s Community Supported Agriculture (CSA) share is all about colorful veggies.
Here’s what’s in the box this week:
Sweet Corn – A & T (Valley, NE)
Green Beans – Wolff Farms (Norfolk, NE)
Scarlet Kale – Wolff Farms (Norfolk, NE)
Bell Peppers – Bridgewater Farm (Bridgewater, IA)
Yellow Onions – Grandview Farm (Fremont, NE)
Patty Pan Squash – Long Walk Farm (Council Bluffs, IA)
Corn on the cob is so popular here in the Midwest that I'm always looking for new ways to cook it. This summer, my family tried (and loved) grilling Mexican-Style Grilled Corn. My version is simple and slightly improvised, so I'm confident you can try it too! At my house, we slathered the corn with parmesan cheese, chili powder, and mayonnaise. I know it sounds like a strange combo, but it's what I had on hand and it worked!
That said, street corn or "elote" is a super adaptable recipe. A quick search online will show you just how many versions are out there. Without using a specific recipe, here are the key ingredients you're looking for:
Ingredient #1 - Something Creamy
You need a creamy element like mayonnaise, sour cream, or Mexican crema. In addition, you're looking for some cheese. You can use parmesan in a pinch, but cotija cheese seems like the classic choice. Cotija is a crumbly, salty cow’s milk cheese from Mexico.
Ingredient #2 - Something Spicy
You can use chili powder, smoked paprika, hot sauce... whatever you have on hand, and feel free to experiment.
Ingredient #3 - Charred Corn
This one is less of an ingredient and more of a cooking technique. You'll want to wrap the corn in foil and cook it until it’s nicely charred. The easiest way to do this is on a grill, but I imagine cooking it in a frying pan on high heat will work too.
