ELOTE INSPIRED CORN SALAD
3 ears of corn
6 oz. cotija cheese
1 TBSP old bay
½ tsp. Cayenne
1 bunch cilantro
½ c. dukes mayonnaise
2 TBSP salted butter
Salt and pepper to taste
In a large pot, add butter and boil corn until tender (approximately 30-45 minutes). Cut off the cob. In a medium bowl, whisk together mayonnaise, old bay, cayenne, salt, and pepper. Rough chop cilantro, crumble cotija and toss in sauce mixture. Serve hot or cold!
TRASH RICE
TRASH RICE
1 c. white rice, rinsed and drained
2 c. water
1 tsp. turmeric powder
1 tsp. Italian seasoning
½ tsp. Cayenne
1 tsp. Garlic powder
1 TBSP salted butter
5 button mushrooms, diced
½ c. squash, diced
½ sweet pepper, diced
Place rice, spices, and water into a medium pot and cook on medium, covered. Sautee mushrooms, squash, and sweet pepper in butter with salt and pepper to taste. Fluff rice and serve under vegetable medley.
Maple Sesame Miso Green Beans
4 c. Green beans, destemmed
2 TBSP Red Miso Paste
1/4 c. Maple syrup
1/4 c. Light sesame oil
1 TBSP chili oil
2 heads of garlic, finely minced
1/3 c. Olive oil
2 TBSP white sesame seeds
Bring a large sauce pan to a boil. Add green beans and blanch for 5 minutes. Remove from heat and place in an ice bath for 5 minutes.
In a small ramekin, add oil and minced garlic and roast for 15 minutes at 400 degrees
In another small ramekin, add sesame seeds and toast for 5 minutes at 400 degrees.
Mix miso paste, maple syrup, sesame oil, chili oil, roasted garlic, toasted sesame seeds, until emulsified. Dressed green beans and serve.