Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Wednesday, May 25, 2016
Grilled Mexican Corn
After husking six to eight corns rub with a little bit of olive oil and kosher salt and grill over high heat until they’re charred evenly on all sides. It would also work with boiled corn but of course it wouldn’t be as good. To serve simply douse the hot corn with the chipotle mixture and top with a handful of chopped cilantro. Double dipping is encouraged. Summer has begun!