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



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.

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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Taco Bake With Hominy And Blackbeans

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My taco bake is a great way to change from having traditional tacos, to a casserole with all the flavors you love. So of course I start out with the delicious meat with those bold spices.

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I start out with 2 pounds of ground pork that I want to brown off on med high in a large saute pan. To the pork I toss in an onion, and some minced garlic. Then I add taco seasoning, tomato paste, chili powder, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I saute all this all together until the pork is brown, the onions have cooked down, and the spices and tomato paste have combined with the meat. This takes around 10-15 minutes or so. You’ll notice seasoning have given the meat a deep dark red color, that when I add  in some low sodium beef broth. I turn the heat down to med and continue cooking this until the liquid has reduced, giving the meat a slight saucy consistency. Finally, off the heat I toss in 2 tablespoons of fresh chopped cilantro, and set this aside for a bit. This will really give the meat to marry with all the flavors I added.

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Now I adding something here that’s a bit different, but really delicious in the finished dish, hominy. Hominy is a corn product but larger in size, and used a lot in Latin cooking. It’s doesn’t have as sweet of flavor as traditional corn but it gives great texture to the dish, I rinsed and drained these ingredients before adding them in the bowl.  I’m going to add some black beans, and some yellow corn as well to the hominy to give extra flavor and texture. I sprinkle in 1 teaspoon of Kosher salt, pepper, and  1 tablespoon of fresh chopped cilantro to the mixture and stir this all together and set this aside for the minutes.

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Another component I going to add to this dish, is some salsa. In a food processor I start with caned fire roasted tomatoes. To that I add onion, 1/2 a seeded jalapeno, 2 tablespoons of fresh cilantro, garlic,(optional), the juice of one lime, sugar, (just to balance out the acidity of the ingredients), and 1 tablespoon of Kosher salt. I just process this until I get the consistency of a jarred salsa.

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I thought it would be a great idea to have something refreshing and cool to put over the top of this taco bake. Similar to the way they add cold topping on a taco. Here in a bowl I have some chopped red and yellow grape tomatoes. I’ve add some diced red onion, 1/2 a seeded jalapeno, 2 tablespoons of fresh cilantro, avocado, the juice of one lime, and some Kosher salt. I tossed all this together gently, and placed some plastic wrap directly over the ingredients so as not to cause the avocado to turn brown. Then I placed this in the frig until the taco bake comes out of the oven. At this point I start to assemble the dish.

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2 pounds of ground pork or  ground meat of your choice
1 diced yellow onion
1/2 a diced red onion
3 cloves of minced garlic (2 for the meat, and 1 for the jarred style salsa, this one is optional)
1 can each, drained and rinsed, hominy, and low sodium black beans
2-15 ounce cans of fire roasted tomatoes (regular diced tomatoes are fine)
1/3 cup of thawed frozen corn
1 package of med size flour tortillas
2 limes
1 bunch of cilantro
1 pint each of red and yellow grape tomatoes
1 seeded jalapeno
2 diced avocados
1 package each of Mexican blend and Colby jack shredded cheese
3 tablespoons plus 1 teaspoon of Kosher salt
1 teaspoon of black pepper
2 packages of taco seasoning mix
2 tablespoons of chili powder
2 tablespoons of tomato paste
1 cup of low sodium beef broth


At the bottom of a deep casserole dish I ladle in some of my jarred style salsa. Then I have 4 med size flour tortillas that I place on top of that. Next the meat. Then a mixture of shredded Mexican and Colby jack cheese, then another layer of 4 flour tortillas  Next the hominy, black bean and yellow corn mixture, with a few ladles of the salsa on top of that then add more of the cheese mixture.  Finally I take the last 2 tortillas and cut them in half, lay them in there, ladle on the rest of the meat mixture, and top with the rest of the cheese.  Spray the dull side of a large piece of foil with non-stick cooking spray so the cheese won’t stick, cover and bake at 375 degrees for 45 minutes. Then remove the foil and bake for another 10 minutes or so until the cheese is golden brown. Let the taco bake rest for around 20 minutes allowing it to set. I then top with the raw avocado salsa that’s been in the frig.

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