Fire-roasted corn and chorizo dip brings together spicy, sweet and creamy tastes.
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Fire-roasted corn and chorizo dip brings together spicy, sweet and creamy tastes.

Cinco De Maiz: Corn is holiday's natural ingredient

Family Features

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Cinco de Mayo officially is a holiday celebrating Mexico’s victory over France in the Battle of Puebla in 1862. In the United States, where it is actually celebrated with more gusto than in its native country, the holiday has become a celebration of Mexican heritage and culture.

The holiday also provides a great excuse to make Mexican-inspired recipes for entertaining and, of course, a big batch of margaritas to wash it all down.

Fresh sweet corn is an essential component of many Mexican dishes and a cultural staple. Cinco de Mayo luckily falls in the middle of Florida’s sweet corn season, meaning that the vegetable arrives just in time to be a part of your Cinco de Mayo celebration.

Get the fiesta started with this fire-roasted corn and chorizo dip and a big bowl of tortilla chips. Crunchy, spicy, sweet and creamy, this dip will have guests asking for more.

Next, be sure to serve Mexican-style corn, an authentic and delicious Mexican street food. Crunchy ears of fresh sweet corn are charred then slathered with a mixture of cheese and mayonnaise, sprinkled with chili powder and squirted with lime.

Finally, no Cinco de Mayo celebration is complete without tacos. For a healthful twist, try this recipe for charred corn tacos with radish and zucchini slaw.

For more sweet corn recipes, go to sunshinesweetcorn.com.

 


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APPETIZER

Fire-Roasted Corn And Chorizo Dip

3 to 4 ears sweet corn

1 small onion, peeled and sliced into rings

1 small red bell pepper

1 cup cooked chorizo

3 cloves garlic, minced

8-ounce package cream cheese, softened

8 ounces spicy pepper cheese, such as pepper-jack or habanero cheddar

1/4 cup chopped green onions

Preheat oven to 400 degrees and preheat grill to high heat.

Remove husks and silk, and place fresh corn, onion slices and red bell pepper on grill. Grill corn and bell pepper for 8 to 10 minutes, turning every 2 minutes until all sides are slightly charred. Grill onion slices for about 3 minutes per side.

When vegetables are cool enough to handle, cut corn off cob. Remove pepper’s seeds, and chop onions and pepper.

In 8-by-8-inch baking dish or 1-quart souffle dish, mix all ingredients until well combined. Bake for 10 to 15 minutes until edges are bubbly. Serve warm with tortilla chips.

Yields eight to 12 servings.

 


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MAIN DISH

Charred Corn Tacos With Radish And Zucchini Slaw

4 ears sweet corn

Extra virgin olive oil, as needed

Salt and freshly ground pepper, as needed

1/2 cup torn cilantro, parsley and mint leaves

1/2 small red onion, thinly sliced

2 1/2 tablespoons fresh lime juice

1 teaspoon maple syrup

1 cup radishes, cut into matchsticks

1 small zucchini, cut into matchsticks

1 jalapeno, seeded and thinly sliced

1/2 cup crumbled Cotija or feta cheese

10 to 12 small (6-inch) soft corn tortillas

Brush corn with olive oil and season with salt and pepper. Over hot grill or open gas stove flame, char ears of corn until well blackened but not completely burnt. Remove from heat; cool.

With a large knife, shave off kernels into bowl. Add cilantro, parsley and mint; reserve.

In small bowl, combine onion and lime juice; let stand 10 minutes. Stir in maple syrup, radishes, zucchini, jalapeno and 2 tablespoons of oil. Season with salt and pepper; set aside.

Heat your tortillas one of two ways: Wrap whole stack in foil and place in 250-degree oven for 15 minutes, or coat cast-iron skillet with thin layer of oil and heat over high heat; warm each tortilla 30 seconds to 1 minute each side, until lightly blistered.

To make tacos, fill each tortilla with 1/4 cup corn. Top with cheese and radish-zucchini slaw. Serve with lime wedges, if desired.

Yields four servings.

 


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SIDE DISH

Mexican-Style Corn

4 ears fresh sweet corn, husked

1/4 cup mayonnaise

4 ounces Cotija or feta cheese

1 teaspoon chili powder

4 lime slices

Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes.

Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear. Sprinkle with chili powder, dividing evenly.

Broil until cheese starts to melt, about 1 to 2 minutes. Serve with lime.

Yields four servings.