New Yorkers will recognize this as "Cafe Habana" Corn, but the popcorn-esque smell of roasted elote (Mexican corn on the cob) outside of farmer's markets, clubs at 3 a.m., or even Dodger games could very well be California's state smell (runner up is the orange groves or the bacon wrapped hot dogs). This corn is a can't miss bite for a Southern Californian. Sweet, toasted, creamy, sour, and a teensy bit spicy all at the same time. You'll be picking kernals out of your teeth and hair for days and your fingers will sting with chili and lime if you devour them like I do. Is the mess worth it? I'm writing a blog post, aren't I?
I'm sorry, I shouldn't answer a question with a question. Yes, it's TOTALLY WORTH IT. If you haven't enjoyed the bliss of blackened corn with these true Mexican flavors, well friend, get grillin'.
For 4
4 corn cobs, husked
2 tablespoons oil
1/4 cup mayonaise
1 cup queso (crumbled Mexican Cheese)
Ancho Chili Powder, to taste
1 lime, cut into wedges
Cilantro leaves, to garnish
Lightly oil the corn and grill on high heat until well marked by the grill. I love it almost burnt, but feel free to go a little lighter if you're not into that. Combine the mayo and queso together and with a spatula spread all over the corn cobs. Sprinkle the cobs with ancho chili powder and squeeze with lime (1 wedge per cob should suffice). Sprinkle with cilantro and serve warm. Dig in!
MEXICAN STREET CORN
SPICY ROASTED PINEAPPLE LEMON/LIMEADE
There are a lot of different ways to come up with a recipe. You can try to replicate one you try at a restaurant, or give a group of ingredients you love a difference spin (For instance, I dare you to find a scenario where Caprese doesn't work: pasta, sandwiches, alone, it's always awesome), or sometimes you treat it like a math equation. If x and y are both delicious, then z will be awesome (given that x + y = z). I mean, I wouldn't try it with roast chicken and chocolate cake, but with roasted pineapple, jalapeno, and citrus, yeah, the math comes out alright.
It's about understanding balance and what "goes." Sort of like how Jonathan Adler can merge 70s tackiness with Palm Springs and it looks amazing, or JCrew mixing plaids. Sweet with acid and spice always works. It's always exciting, and I'm yet to meet someone who doesn't like that combination. Slam dunk, every time.
This is one of those situations. It could've just as easily been mango lime with thai chili, or pear lemon and ginger, so if you're feeling creative, go for it! Come up with your own "perfect" combination. Enjoy! 
For 1 quart (4 cups)
Preheat oven to 450 F. On a sheet pan, lay down the pineapple and half of the sliced jalapeno. Roast until the pineapple is browned at the edges. A few black spots aren't a bad thing. Pop 4 of the roasted pineapple rings and half of the roasted jalapeno into a blender, and puree. Add water if needed to help the blender get going. Strain into a pitcher. Juice the lemons and limes, and put all of the used halves into a bowl and cover with 2 cups of hot water. Let it sit for about 10 minutes. The hot water pulls all of the natural oils out of the citrus skins and adds so much flavor. Add the water and juices to the pitcher, and finish with the agave nectar. Add the remaining pineapple and sliced jalapeno to the pitcher to add color and texture. Chill in the fridge until ready to serve.
CHIPOTLE PALE ALE CHILI AND MEXICAN BROWN RICE TABBOULEH
2 lbs chuck or sirloin, cut into 1 inch cubes
Delicious on it's own, this bright and zesty rice is perfect for soaking up the juices from the chili. The kick of lime and fresh cilantro cuts through the rich and savory flavors of the chili. You can also switch out the brown rice with quinoa for a higher protein side.
IN THE KITCHEN WITH CHEF KRIS FROM NIGHT+MARKET
If you follow me on twitter, you know NIGHT+MARKET, a pop up resto on the Sunset strip that specializes in authentic regional Thai street food and general awesomeness, is one of my favorite places to eat. And no, it's not just because they play Kanye and project episodes of The Wire or the Godfather on the wall (well, maybe a little bit?), it's because Kris is a badass in the kitchen. After the rush of glowing praise from LA food god Jonathan Gold, Kris's next big moment is LA's biggest food week: DineLA. Despite his hectic schedule and new it-boy status, he took the time to invite me into his kitchen and get a sneak peek at his DineLA menu: Chili Relish with Pork Rinds and Head on Prawns with Chili Jam. So delicious and easy to prepare, I'm definitely adding these to the menu the next time I rev up the grill. Enjoy!