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You Gotta Try This...

August 01, 2017

You Gotta Try This...

I LOVE the following recipes using these great late summer vegetables (If you have a local farmers market, now is the time to get some superb tomatoes and corn!)


I was in Austin, TX and visited a fantastic tex-mex place called La Cabenas. For the first time ever, I had Mexican street corn. If you’ve never tried this, poor you! It is quite frankly one of the most delicious things I’ve ever eaten. I loved it so much, I recreated the treat at home! I am not a big corn eater because of the starch, but once in awhile it is such a treat. This is an awesome appetizer or side for any meal!


  • 4-6 Fresh ears of corn, shucked and cleaned
  • Butter
  • Light Mayonnaise
  • 2/3 cup Manchego Cheese, shredded (you can use goat cheese in a pinch)
  • 1/3 cup Parmesan Cheese
  • Chili Powder
  • Lime wedges

Set out 2 flat dishes. Melt 1 stick of butter and pour into one of the loaf pans. In the other loaf pan, put your cheese.

Roll each corncob in the butter, then roast or grill until there is nice browning on each side of the corn.

Using a basting brush, “paint” on a coat of mayonnaise on each ear of corn.

Then, roll each corncob in the cheese.

Sprinkle each with Chili Powder.

Voila, an amazing appetizer or side-dish, sure to please. I have also done these in the oven wrapped in foil, they turned out fabulous! 350 degrees, about 40 minutes…

To keep warm, wrap in foil and seal after seasonings and cheese is applied, put in oven at 250 degrees or place on top rack of your grill.

Serve with a lime wedge.



Using your best balsamic vinegar, fresh buffalo mozzarella and basil,

You can create this wonderful end of summer salad!

  • 1 cup sliced Buffalo Mozzarella
  • High quality balsamic-the thicker, the better (can find at most gourmet shops)
  • Olive oil
  • Sea Salt
  • Fresh Ground pepper
  • Fresh Basil
  • I ripe tomato, home grown if possible

This is all you need. Layer balsamic, olive oil, cheese slices, tomatoes then cheese again, interspersing basil leaves as you go.


How easy is that??