Ok well I already mentioned that June didn’t quite go to plan. I wasn’t very inspired to cook with corn in the first place and then we ended up taking a last minute (booked 2 days before we left) vacation, which meant I didn’t cook anything for a week. It was near the end of the month, too, the time when I would normally catch up.
Still, I did cook a couple of things which were both delicious hits:
These cheesy corn hashbrowns were the best thing to come out of this month. They were super tasty and I’ll definitely be cooking them again, for lunches or snacks.
Barbecued corn is the best but grilled (broiled) is a close second when the weather isn’t great. Mexican-style elotes take it to a whole new level and are pretty simple to make. I used this recipe from Serious Eats, although I cooked the corn for twice as long and used Greek yogurt in place of sour cream. I served them with thin slices of flank steak, rubbed with spices and marinated in lemon juice, and a caprese salad.
I also cooked twice as much as we needed and scraped the leftover corn off the cob and mixed it up with the rest of the elote toppings into a sort of corn salad.
Although this isn’t a new recipe it is my favorite with corn, and I did cook it this month. Probably not very legit Mexican but this is the way I like it. Chili con carne with corn and served over cheesy nachos with this avocado, tomato, red onion, cilantro and lime salsa.
Yup, that’s it for corn recipes this month. On the bright side, I loved loads of the pea recipes I tried in May and have already re-cooked a few. Fingers crossed July turns out just as successful!