mexican style roasted corn-on-the-cob

i haven’t always been the corn-on-the-cob’s number one fan, you might say. i like my corn to have a little sumthin’ goin’ on, if you know what i mean.
so there i was, looking for a summer corn recipe that would light my fire. then the lights shone down from heaven and lit up this recipe like a shining beacon on my computer screen.
we made this for the party we had in may for the little she’s 2nd birthday and i would like to report that it lit everyone’s fire.
i still dream about them. really.

mexican-style roasted corn


8 large ears of corn, husks still attached

1/4 cup (or so) mayonnaise

1 1/2 cups crumbled cotija cheese

1/4 cup minced, fresh cilantro

6 tsp ancho chile powder

freshly ground black pepper

1-2 limes, cut into wedges


1. working with one war of corn at a time, peel back the husks to expose the kernels, leaving the husks attached at the base; remove the silk threads and tie husks together with kitchen twine around the base of the cob to form a handle (this is so helpful when eating!). repeat with remaining ears of corn

2. prepare corn on the grill or in the oven. grill method: heat a gas grill over medium-high heat. transfer corn to grill; cook, turning occasionally, until a bit charred and cooked through, about 20 minutes. oven method: place ears of corn on a cookie sheet and roast at 350 for about 30 minutes, turning after 15 or 20 minutes to make sure all sides are cooked.

3. brush ears of corn with mayonnaise. place cotija cheese on a large plate and roll each ear of corn in the cheese to coat. sprinkle corn evenly with some of the cilantro, chile powder, and pepper, pressing the corn so that the seasonings and cheese will stick to the mayo. serve with lime wedges.


recipe via (photo via)

minted mandarin & strawberry coolers


summer is meant for relaxing out on the back deck with a cold drink in your hand.
and this is becoming one of my new favorites.
i made these for the little she’s 2nd birthday brunch party last weekend and they went pretty fast. they are simple (with only 3 ingredients) and super flavorful – perfect for a day out by the grill or makes an ideal all-ages brunch cocktail.

minted mandarin & strawberry coolers


2 pints strawberries, hulled & cut into 1-inch pieces

1 bunch fresh mint

2 quarts fresh mandarin juice, strained (from about 32 mandarins)**


1. set out 8-10 small glasses and place a handful of ice cubes (not crushed) in each one.

2. place the strawberries in a bowl and gently mash up with a large fork or a potato masher. divide into the glasses. add 2 mint leaves to each glass. (here you could also chop up the mint, if you prefer, and mix it in with the strawberries: total personal preference.) then fill with the mandarin juice and garnish with mint sprigs.

**if you are unable to find mandarin oranges, that’s ok. you can substitute fresh tangelo, tangerine, or even good ol’ orange juice if you need to.


photo from & recipe adapted via