Tag Archives: corn

Honey Tequila Mexican Street Corn with Queso Fresco

This is a sponsored post written by me on behalf of Altos Tequila for IZEA. All opinions are 100% mine.

If I could eat at street food every meal for the rest of my life, I totally would. There’s just something so fun about walking around, going from booth to booth, seeing and smelling each vendor’s creation and then thoughtfully picking which bites I want most. One of my favorite vendors is consistently the roasted corn peddler. I love how they cook the corn over an open flame, charring the little kernels into deliciously sweet roasted corn goodness.

I also love the whole pick-your-own-adventure that comes with the roasted corn, too. When they hand you the roasted cob, there’s usually a table full of condiments to spice it up. Of course, there’s always the traditional American options, like butter, honey, salt and pepper, but sometimes the vendors step up their game and put out parmesan, fresh herbs, hot sauce and the like. Continue reading

Farmers Cheese Grilled Cheese with Roasted Corn, Cilantro, Roasted Tomato Salsa, Avocado + Red Cabbage Slaw

To me the most beautiful part about the grilled cheese sandwich isn’t centered around perfectly melted cheese or the crisp buttery bread that make these sandwiches so tantalizing, but rather on the endless possibilities and countless creations that are possible within this transformative yet classic American sandwich. And don’t get me wrong, the aforementioned components are imperative to the overall taste and feel of your creation, but to create something that stands out, I believe the most important part is about utilizing your creative forces so that your sandwich is not only delicious and unexpected but also completely original.

When I got my most recent cheese delivery, a box stuffed full of random Wisconsin cheeses, I was told to have fun with my mystery package and to come up with a recipe concept to help amp up the Grilled Cheese Academy’s 2015 Grilled Cheese Recipe Showdown… and so I did. As I was unloading my package, examining and smelling each beautifully wrapped chunk of Wisconsin’s finest, a million ideas flashed through my head like the lights and sounds of an old school pinball machine. I started to ask myself what makes a grilled cheese a great grilled cheese? And the answer, although quite lengthy and unapologetically philosophical in my head, is quite simple. It’s all about following a few easy ideas that can help inspire and spark our culinary creativity so that we can make the best and most fun sandwiches possible And maybe even win the 15k that will be given out to some lucky contestant.

Here’s some of the ideas that I recommend keeping in mind while building your own creation for the contest:

1.  Work with what you have

Sometimes the best grilled cheese creations aren’t thought out, preplanned masterpieces, but instead are sandwiches made on the fly. Take my recipe for this year’s Cinco De Mayo grilled cheese for example. I had a big beautiful spread of vibrant and colorful Mexican delights (eh hem leftovers) at my disposal so when I was developing this concept; I started thinking about awesome tacos. Which tacos had I devoured in the past that still stuck with me today and how could I replicate them based on what was in my fridge? And since I already knew that most taco ingredients taste amazing with cheese, I was able to reason that a taco-ish grilled cheese would taste and look delicious even before I actually made it.

2. Butter it up

Don’t succumb to regular old unsalted butter! Get fun with it! Try chopping up fresh herbs or adding a spice blend to room temperature butter to create a fragrant blast of crisping flavor. There’s also other types of grilled cheese lube that should not be forgotten. Try using unconventional fats like bacon grease, mayonnaise or the-dare-i-say-it-ingredient also known as foie gras. Crazy, right? I know.

3. Melt your cheese correctly

As you probably know, different cheeses melt differently so think about it while you’re making your sandwich. For example, brie melts way faster than aged cheddar, so if you’re making a sandwich that uses brie, it’s probably best to cook the sandwich over a higher heat at a shorter length of time so that the cheese has less time in the heat zone and won’t ooze out of the sandwich before you even get a chance to eat it. And If you’re working with a harder, more aged cheese, try grating it super fine and then waiting until it becomes room temperature before putting it on the sandwich. With harder cheeses, I also always recommend cooking them at a lower heat, sometimes with a lid on if needed, so the sandwiches stay hotter longer which in turn helps those hard-to-melt-cheeses turn into beautifully drip-able globs of cheesy goodness.

4. Think about flavor and color combinations

Have a favorite dish that uses cheese as one of the ingredients? Well there’s a pretty good chance that by putting those ingredients between two buttered pieces of bread and some melted cheese, you will create something amazing.  Also, think about how nice it is to eat something that’s colorful. Not only does it look beautiful but by varying your foods color palette, you’ll be getting a more diverse flavor profile while also receiving a dose of vital nutrients and minerals that you wouldn’t necessarily get with your standard plain grilled cheese sandwich.

5. Don’t skimp!

Having a heavy hand in the kitchen can be a beautiful thing. Think about this for a second – if you’ve ever had a boring grilled cheese, it probably wasn’t because the cheese itself was boring, but rather because there wasn’t enough cheese on the sandwich! Every sandwich you make should be oozing with melted cheese because let’s be real, at the end of the day, one thing is constant – the more cheese, the better.

NOW LET’S GET ON TO THE GOOD STUFF!farmers cheese grilled cheese cinco de mayoFarmers Cheese Grilled Cheese with Roasted Corn, Cilantro, Roasted Tomato Salsa, Avocado + Red Cabbage Slaw

As I was holding a big block of Wisconsin farmer’s cheese, I started thinking how perfectly this cheese would pair with last night’s leftovers – a vibrant and colorful spread of Mexican delights.  And since Cinco De Mayo is tomorrow, I figured I should probably go with my initial instinct and make a fiesta style grilled cheese creation.

Ingredients

  • 2 slices of Texas Toast
  • 1 ear of roasted corn, shaved off the cob
  • 3 oz Wisconsin Farmers Cheese, grated
  • 1 tbsp roasted tomato salsa
  • a few sprigs of cilantro
  • 3 tbsp Red Cabbage Slaw
  •    3 tbsp red cabbage
  •    1 pinch sugar
  •    1 pinch salt
  •    the juice from 2 lime wedges
  • 1.5 tbsp mayonnaise
  • 1 pinch smoked paprika

Instructions

  1. Begin by making the red cabbage slaw. Massage 1 pinch of salt and 1 pinch of sugar into 3 tbsp finely chopped red cabbage and then add the juice of a few lime wedges. Stir and set aside. Next, in a separate bowl whip your mayo and your smoked paprika together. Let both of these components sit as you build your sandwich
  2. Next, assemble your grilled cheese. Begin with a layer of texas toast, then add half the cheese, the red cabbage slaw, avocado, roasted corn, salsa verde, cilantro, and the last piece of bread. Gently brush your smoked paprika mayonnaise over the entire sandwich and set aside.
  3. In a medium sized pan, add your sandwich in and turn the heat to medium. Let the sandwich cook for a few minutes on each side until all of the cheese has melted and the bread is crisp and golden. Serve immediately.

OH OH OH! Also, be on the look out on my Facebook Page for a super aweomse giveaway! All you have to do is comment [HERE] to be entered!

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Marco Polo – Manchego Grilled Cheese with Roasted Corn, Pickled Jalapenos and Smoked Chile Butter

Alright I’m gonna make this quick, I’ve got a crowded train to catch and a sixer of bud to slam. I felt bad that I left my vegetarian buds out with my previous 4th of July post, especially since I just wrote about the plethora of opportunities for vegetarian BBQ. Because of this, I decided to get real and make something that’s veg-head friendly. For this grilled cheese, I combine grilled corn on the cob, manchego cheese, and pickled jalapenos.  I grill it between two hearty slices of Texas toast that are smeared in smokey chile butter. And for the zinger (literally), fresh lime juice is squeezed on top for the perfect little splash of citrus. And errr, I know how what my state of mind is going to be this weekend (or lack thereof) so I’ll try to make this as drunk-friendly as possible, just in case, ya know… 


So liquid diets are cool and all but waking up with the worst hangover of your life sucks, so it’s probably a good idea to eat.

Ingredients

-2 slices of Texas toast
-1 cup of shredded manchego
-1 lime wedge
-1 tbs of pickled jalapenos
-1 ear of roasted corn
-1 tbs of smoked chile butter
  (combine 2 pats of unsalted butter, a pinch garlic
   salt, 1 tsp smoked paprika, & 1 heaping tsp chile
   powder)

Alright everyone, to begin, get a grater out and carefully grate up a cup of manchego. I know this can be tricky and it’s super important that you don’t get your fingers too close to the metal. It can get pretty gnarly considering how thin your blood will be at this point. If there’s any kids in the room or sober people, forcibly give them this responsibility.

Once it’s grated, you can step back in and fumble some cheese onto the bread. Use half, or as much as you can pile on without it getting ridiculous.

Now THIS is probably the most dangerous part. Abandon ship. Give this to job to someone else. Seriously. Hand them a corn cob and shrug your shoulders. I found it helps if you make a whiny noise combined with a sad frightened face to let them realize how much of a bad idea it would be for you to use a knife right now.

After they help you out, stack it on. Kiss them on the face.

Now this next part – you can totes do it yourself. Just scoop out a spoonful of pickled jalapenos, let the excess juice drip off and put a few on. If you’re a bad ass you should probably use real jalapenos but I’m too much of a wuss, especially when I’m drinking and people are already probably annoyed with me.

With the remainder of the cheese, carefully plop it on and press down. 

Now take that second piece of bread and put it on top. Then smear some of that yummy smoked chile butter on top.  

Alright time for the kids to take over again. Have them crank up the heat to medium and gently place the sandwich in – butter side down. Don’t get too close to the flames, although you probably won’t care because your sense of feel has diminished, you’ll regret the burn in the morning. Hangover and burnt hands? No bueno.

And because you’ll probably have no concept of time, just keep checking the belly of the sandwich with a spatula. Once it’s crusty and golden and the cheese has started to melt, flip it.  Repeat.

When it’s done take it out of the pan,  let it sit for another minute so the butter absorbs and the cheese thickens, then squeeze a lime wedge on top and chow down.  You should probably give the person who made this for you a bite too.  They’ll appreciate it.


Wipe your mouth. Blast some Tennis and some Harlem. Do some cannon balls. DON’T FORGET TO REAPPLY SUNSCREEN. Have fun!

xoxo,

GCS