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Let's Dish With Linda Lou

Taste The Love

Mexican-Style Corn On The Cob

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If you’re looking for a new way to fix corn on the cob I have it! This is my Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili because it’s even better the next day.

By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing Homemade Chili into a completely new meal.

The link for my Homemade Chili recipe is at the bottom of this post.

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Leaving the husks on the corn gives a rustic appearance I really love.

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Limes

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Taco

 

 

 

 

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone pastry brush, parchment paper, plastic wrap

Ingredients:
4 corn on the cobs, with husks
Canola oil
1 stick (8 tablespoons) of unsalted butter, room temperature
4  limes, 2 zested, 2 cut into wedges for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
3/4 cup of fresh Queso Fresco, crumbled

Directions:
Start by making a *compound butter. Take a stick of room temperature unsalted butter. In a medium-size mixing bowl add lime zest, chili powder, Kosher salt, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.

Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.

Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.

Brush a light coating of Canola oil on all sides of each of the corn cobs. Arrange 2 ears of corn onto a medium-high preheated grill-pan, turning them occasionally until the ears of corn are nicely charred. Repeat for the process for the remaining two ears. The whole process should take about 8 to 10 minutes. They will crackle and smoke a bit, that’s normal.

Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!

Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges. There you have it my Mexican-Style Corn On The Cob

*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, spices, or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper, and chilled until it’s firm enough to be sliced.

Homemade Chili

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Pumpkin And Cream Cheese Stuffed French Toast

Pumpkin Cheese Cake Stuffed French Toast

Sorry that it took me so long to get back here to finish up this recipe.  There’s just so much to do before Melissa gets here in the morning.

It’s my favorite time of year, Fall, so I’m making a Pumpkin Cream Cheese Stuffed French Toast for brunch today.

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Mascarpone And Pumpkin Puree

Heavy Cream

ice cream soops

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Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: around 4 minutes per side per french toast (all at the same time about 8 minutes)
Total Time: 48-50 minutes
Yields: 4 stuffed french toast sandwiches
Equipment: griddle pan or 12-inch sautépan, 2 mixing bowls, 1 small mixing bowl, 1 rimmed baking sheet pan

Pumpkin Spice Blend:
1/3 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
Tip: Store spice blend in an airtight container in a cool dry place for future use.

*Compound Butter:
1/2 stick unsalted butter room temperature
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar

Ingredients For Custard:
1 loaf of Brioche, 1 1/2-inch slice, yields 8 slices
6 large eggs, (cage-free)
1/4 cup heavy cream
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Ingredients For Pumpkin Cream Cheese Filling:
1 8-ounce bar cream cheese, room temperature (substitute Mascarpone cheese)
1 15-ounce can of pure pumpkin purée
1 heaping tablespoon of pumpkin spice
1/4 cup sweetened condensed milk
1 teaspoon pure vanilla extract

4 tablespoons of unsalted butter, 1 tablespoon of butter per French toast.
powdered sugar for garnish
candied pecans for garnish

Directions:
Start by making the custard. In a large mixing bowl, break the eggs, add heavy cream, ground cinnamon, pure vanilla extract, whisk until combined. Cover with plastic wrap and transfer bowl into the refrigerator.

For the filling, in a large mixing bowl add room temperature cream cheese, sweetened condensed milk, whisk to combine. To the cream cheese mixture, add canned pumpkin purée, pumpkin spice blend, mix until completely combined.

Lay on a flat surface, 4 slices of the Brioche. Spread the filling evenly and equally over each slice. Place the tops on the bread. Place the 4 stuffed French toast sandwiches onto a baking sheet. Cover tightly with plastic wrap (to stay fresh) and transfer to the frig.

For the *compound butter, add softened butter to a small bowl. Add ground cinnamon, granulated sugar, mix to combine. Using a rubber spatula, transfer the butter onto a piece of plastic wrap. Roll the butter up tightly and twist the ends as seen above. The other option is to leave the butter in the bowl and use a scooping method instead.

Note: Everything above can be done in advance.

Preheat griddle pan or large sautépan on medium-low heat and add 1 tablespoon of butter per french toast.

Working in batches, dip each stuffed french toast into the custard batter. Let each side soak for 10 to 15 seconds. Add the soaked french toast to the sizzling butter in the pan/griddle. Cook until golden brown, about 4 minutes per side.

Serve with a dusting of powdered sugar, a scoop of cinnamon sugar butter, and candied pecans.

*Compound Butter is made by whipping butter together with additional elements, such as herbs, spices or aromatic liquids. The butter is usually reformed, usually in plastic wrap, parchment paper,  or a small bowl. Chill until firm enough to be sliced or if in a bowl by using a small scoop.

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