At culinary school I had I learned more about food than I could have ever imagined, but nothing has tested me more than starting my own food blog. Recipe testing can be one of the most exciting, rewarding, yet frustrating jobs. The most difficult challenge that I face is that the possibilities are endless! For me, it’s either making the most of what is in my pantry or casually strolling around the grocery store until an ingredient inspires a dish. From my experience so far, my favorite and most memorable dishes have simply allowed one ingredient be the star of the show. Whether it is jazzing up that one ingredient with spices or herbs, my new moto is “The simpler the better!”
During my last grocery store stop my eyes were automatically drawn to the massive pile of corn. Corn is like a game…you never know what your going to get under the husk! Even though I knew I was probably getting a little to ahead of the season, the kernels were magically a beautiful bright yellow!
The recipe below sticks to my moto of “the simpler the better!” The corn still being the main ingredient, is only enhanced by the flavor of Mexican spices and herbs.
Prep time: 5 minutes Cook time: 15 minutes
- 4 corn on the cob
- 1 package of taco seasoning (low sodium)
- 1 cup of finely chopped cilantro
- 1/4 cup goat cheese, fine crumbles
- 4 tablespoons of melted butter
- Toss the corn (still in the husks) onto the grill. Allow to cook for about 15 minutes, rotating the corn every few minutes. The husk will char on the outside, don’t worry its not burning!
- Meanwhile, pour out the package of taco seasoning on to a flat surface along with the cilantro. (This will make it easy to roll the corn over the ingredients.)
- Once the corn is cooked, allow it to cool. Once cooled, peel away the husk to use as a handle. Using a brush, coat the corn in the melted butter. Roll the buttered corn in the taco seasoning and then over the cilantro. Try to make it coat the corn as evenly as possible! Lastly, sprinkle over the crumbled cheese. (To help the cheese stick to the corn, you may have to press the cheese down a bit!)
- Enjoy with a really messy face!