Thursday, November 7, 2013

Dia de los Muertos Dinner

Mexican Grilled Corn - Recipe from I Wash You Dry

Here's what you need:

6 ears of corn (shucked & fibers removed)
1 TBsp mayonaise
2 TBsp sour cream
1/2 cup Cotija cheese
1 tsp chili powder
1/2 tsp salt
1/8 tsp black pepper
1/4 cup cilantro (chopped - the hubby put some on his, but I don't care for it)
1 lime (cut into 6 wedges)

How to make them:

Heat grill over medium heat and spray rack with non-stick cooking spray.
Grill corn, turning frequently (so as not to burn them) until the corn is slightly browned and heated through, about 8-10 minutes.
Meanwhile, combine the mayo and sour cream in a small bowl and whisk until smooth.
In another small bowl, combine the chili powder, salt and pepper.
Slather the hot grilled corn with the mayo/sour cream mixture (pastry brush works great), then sprinkle on the chili powder mixture.
Coat in Cotija cheese and sprinkle with chopped cilantro.
Serve with a lime wedge (to squirt lime juice on the cobs)

Mexican Rice - Recipe from About.Com

Here's what you need:

2 Tbsp vegetable oil
1/4 of a medium onion (chopped)
1 1/2 cups Basmati rice (rinsed throughly)
3 cloves garlic (finely chopped)
2 1/2 cups chicken broth
1 cup plain tomato sauce

How to make it:

In a medium saucepan, heat oil over medium heat.
Add in the fresh onion, sauté for 1-2 minutes until softened.
Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color.
Add in the garlic to the rise and sauté for one more minute.
Add broth and tomato sauce (add slowly into the rice, not directly onto the hot pan) 
Stir it up and bring to a boil.
Once it starts boiling, turn the heat to low and cover.
Let it simmer for 20 minutes and fluff with a fork, then ENJOY!

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