6 ears of corn, husks intact
1 cup mayonnaise
1 tablespoon hot sauce
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 teaspoon sugar
¼ cup chicken stock
¼ cup cotija cheese, ground or crumbled, for garnish
2 tablespoons chopped cilantro, for garnish
Chili powder to taste, for garnish
Crispy corn tortilla chips for scooping
Over a medium-hot grill, roast the corn until the husks are well charred, about 5 minutes. Turn occasionally so as not to burn. Set the roasted ears aside until cool enough to handle, then shuck them. Cut the kernels off the cobs.
When ready to eat, mix the mayo, hot sauce, lime juice, salt, pepper, sugar, and chicken stock in a saute pan over medium heat. Add the corn kernels and heat until warmed through. Pour into a bowl and garnish with the cheese, cilantro and chili powder. Serve immediately with crispy tortillas.
Recipe & photo courtesy “The Elote Cafe Cookbook,” by Chef Jeff Smedstad, Sedona, Arizona.
Argentinian Provolone (Provoleta) with Oregano
2 1-inch-thick rounds of provolone
1 teaspoon dried oregano
1⁄4 teaspoon red pepper flakes
1 teaspoon olive oil
Press the oregano and red pepper flakes into one side of each provolone round. Brush with a light film of oil. Place the cheese on a hot grill and do not move for 3 to 5 minutes. Cook until crispy. Flip and repeat. Watch carefully as the cheese grills; it cooks quickly and can fall through the grates. Eat plain or with crusty bread.
Recipe reprinted from “Knack South American Cooking,” by Liz Caskey 2010 ©. Published by Knack, an imprint of Globe Pequot Press, Guilford, CT.
Jalapeño Corn Pudding
5 fresh ears of corn, husked
2 cups heavy cream
2 jalapeño peppers
Extra virgin olive oil
Salt & pepper to taste
4 tablespoons crème fraiche
1 bunch of fresh cilantro leaves, cut into thin strips
Place the corn on the grill, and cook for 15 to 20 minutes, turning every 5 minutes, until kernels are tender when pierced with a sharp knife. Shave the kernels from the husks. In a small saucepan cook the heavy cream over low to medium heat until reduced. and add to the cream. Set aside and let cool.
In the meantime, drizzle the jalapeños with olive oil and season with salt and pepper. Place the peppers on a grill and let cook for 20 minutes. Set aside and cool. After the peppers have cooled, remove the seeds and set aside. In a food processor, place the cream, peppers and crème fraiche. Pulse a few times until combined. Place in a saucepan, add the corn, and heat through. Garnish with cilantro and serve.
Recipe and photo courtesy of Chef Daniel Gamen, Kane Steakhouse, Miami.
Stuffed Poblano Chili Peppers With Quinoa and Mushrooms
4 poblano peppers, halved and seeded
1/3 cup white quinoa
1/3 cup red quinoa
1/2 cup mushrooms, sliced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 medium zucchini, chopped
1/2 cup red onion, chopped
2 tablespoons nutritional yeast
1 teaspoon Kosher salt
Soak both quinoas in two liters of water for 24 hours. Mix all vegetables with yeast and season with salt. Stuff peppers with the quinoa mix and set aside while you prepare the mole sauce.
1 red bell pepper, chopped
1 roma tomato, chopped
4 dates, chopped
1 tablespoon raw cacao
2 tablespoons lemon juice
1/2 tablespoon Kosher salt
1/4 teaspoon chili powder
Dash of cayenne
Place all ingredients in a blender and process until smooth and creamy. Pour over stuffed peppers and serve.
Recipe and photo courtesy of chef Eugenio Villafana, Villa La Estancia, Riviera Nayarit, Mexico.
Serves 8 to 10
1 pint cherry or grape tomatoes, stemmed
Salt and black pepper
1 lemon, halved
1 lime, halved
3 hearts of romaine lettuce, split in half lengthwise
Prepare the tomato packets Cut 2 pieces of foil about 14 inches in length. Place half of the tomatoes in the center of each piece of foil, drizzle with olive oil, and season with salt and pepper.
Seal the packets by bringing the long sides of the foil up towards the center and folding the edges over a couple of times to create a seal. Bring the ends up towards the center and crimp the foil shut.
Grill the tomato packets and citrus fruit Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
Place the tomato packets on the grill. Place the lemon and lime halves cut side down on the grill. Close the lid and allow to cook for 5 minutes.
To grill the lettuce: Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs. Drizzle olive oil over the cut sides of the romaine hearts and season with salt and pepper. Open the grill lid and place the lettuces cut side down on the grill. Cook all the vegetables with the lid open for about 3 minutes, or until the lettuce develops grill marks.
Remove the tomato packets from the grill and open them carefully to protect yourself from hot steam escaping. Place the romaine hearts on a platter and pour the tomatoes over them. Squeeze the lemon and lime halves over all and serve immediately.
You can prepare the tomato packets a few hours before you plan on grilling them. Otherwise this should be prepared immediately before serving.
Reprinted with permission from "Latin Grilling: Recipes to Share, from Argentine Asado to Yucatecan Barbecue and More" by Lourdes Castro, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Some of these can serve as a light main, others just make your grill a one-stop-shop for producing an entire meal.