![]() ![]() ![]() No corn at your local market yet? This salsa also is great with seafood-try it on grilled fish-and it has a way of elevating even the most everyday quesadillas. The salsa is drizzled on at the end, then you hit it with fresh lime juice. Here, the street corn becomes the centerpiece, freshly cooked, sliced in wide slabs, and gently layered with the creamy ingredients. Corn chips and salsa are served alongside a green juice and a fresh coconut in a typical A bag of tortilla chips, salsa and Mexican takeout food on the kitchen counter. If you can’t make it to Puerto Vallarta this summer, let this recipe give you a taste. Beachside meal in Mexico: corn chips, salsa, coconut, green juice. The tortilla chips add a layer of crunchiness the finely ground up guajillo chiles, peanuts, and sesame seeds contribute a welcomed nuttiness, and the fruity heat stands up to the fluffy Cotija cheese and tangy crema. But trust me: This salsa is exactly what you want on your street corn. They will hand it over to you to decide which salsa you desire as the finishing touch. I have never been to a Mexican restaurant in my life where they serve salsa and chips and it is a bowl of chunky pico de gallo. When you order your cup, the vendor will first add a spoonful of freshly shaved corn-the sweet, cooked kernels removed from the cobs-then a ladleful of sweet corn stock, a smear of Mexican crema, mayonnaise, salty crumbled Cotija cheese, and a generous squeeze of tart lime juice. ![]()
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