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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mexican Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Taco

 

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies, adding a real smokey flavor to the dish. Add fresh grape tomatoes, diced red onion, cilantro, Queso fresco, and lime. Reinventing leftovers into a completely new meal.

Alongside I served Mexican Style Corn On The Cob, grilled in their husks, smothered with a chili lime butter, and top with Queso Fresco.

Link for Homemade Chili is at the bottom of this post.

Equipment: indoor grill pan
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes

Ingredients: For Chili Lime Butter
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears fresh corn, unhusked
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions: For Chili Lime Butter
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10-12 minutes.

To Serve:
Pull back the husks, sprinkle crumbled Queso Fresco over the corn and lime wedges. Enjoy!

*Compound butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

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Cilantro-Lime Brown Rice With Black Beans

Let's DishAn Easy

Side Dish

That’s

Gluten Free!

 

 

 

 

 

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick cooking brown rice for this dish. Truth be told I wasn’t sure about the taste of a quick cooking brown rice. The rice has a slightly nutty flavor. It’s really delicious.  There are some really great products available in local grocery stores today.  I’m okay with taking advantage of semi-homemade dishes.  It definitely allows for more TV time.

 

Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time 20 minutes
Yields: 6 servings

Ingredients:
2 bags of boil-in-a-bag brown rice (or white rice if you prefer)
1 can of low sodium black beans, rinsed and drained
1 teaspoon of Kosher salt
1/2  teaspoon of freshly cracked black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Let the excess water in the “cooking bags” drain completely before transferring the rice to a large bowl.  Add in the rinsed and drained black beans, lime zest, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally toss all the ingredients together.

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