This was a perfect first weekend to kick off summer. We spent time upstate with my family which consisted of a lot of time by the lake; boating, bon fires and of course, making s'mores. Then on Monday we had friends over for a BBQ. After a long and busy winter (which included having my second daughter in January... Hence why I haven't been on here very much in the past few months)
I'm so looking forward to the warm summer days ahead and getting back into cooking and entertaining.
For our BBQ today we served ribs and burgers and kept it simple for sides; tomato & mozzarella, Cole slaw and a deconstructed Mexican street corn salad. It was so delicious and really simple to make. I'm sharing the recipe below. I insist you try it for your next BBQ, or even for dinner tonight.
Your guests will thank you!
Deconstructed Mexican Street Corn
What you'll need:
6 ears of corn, husked
4 tablespoons mayo
3 tablespoons fresh squeezed lime juice
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika, plus more for garnish
3 tablespoons chopped fresh cilantro, plus more for garnish
salt & pepper
Directions:
Husk and boil corn for about 12 minutes.
Prepare the grill and grill corn, turning occasionally, until charred. (about 10-15 minutes). Take off and let cool. Cut the kernels from the cob and transfer to a bowl.
In a separate bowl whisk together the mayo, lime juice, paprika, Parmesan cheese and cilantro. Season with salt & pepper to taste. Add this mixture to the corn and toss. Top with a sprinkle of paprika and cilantro. You can also add a few extra pinches of Parmesan cheese on top.
Enjoy!
