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
FOOD FOR THOUGHT: MEXICAN INSPIRED APPETIZERS
South of the border, down Mexico way....
Now I have Patsy Cline stuck in my head, but more importantly, I have a new batch of recipes from today's episode of Food for Thought and they're all inspired by the delicious flavors of Mexico.
Growing up in Southern California meant that I grew up eating Mexican food. Every version of it too: traditional, authentic, inauthentic, fusion, Sonoran, Yucatecan, anything from the country just south of us. The flavors, combinations, and varieties of Mexican cuisine are so immense, I can always discover something new rather than turning to carne asada tacos yet again.
Some of the recipes borrow just an ingredient from the Mexican spice drawer, like the smokey hit of chipotle in my Chipotle Hummus with Blanched Vegetables, while others are inspired by traditional dishes like Roasted Salsa Verde. Either way, these are delicious as snacks or served for a group. Enjoy!
Roasted Salsa Verde
COCONUT WATER SHAVED ICE WITH STRAWBERRY BASIL SYRUP
The inspiration for this light and refreshing dessert was my sister's planned hairstyle for Coachella. Pink roots! What's delicious in the desert? Ice cold dessert. How to I mimic pink roots on a blondie? Strawberry syrup of course!
Raspado, if you're not familiar, is just shaved ice with syrup on it. So simple, and yet something that had never occurred to me to make. Now that I've been bitten by the bug, I can't stop. Shaved iced tea with lemon infused syrup? It's a frozen arnold palmer. Shaved pineapple juice with jalapeno mango syrup? A spicy yet refreshing treat. I am going to be all over this recipe once I get to enjoy a sunny day. 
1 pint strawberries, quartered
2 tablespoons basil, torn (about 4 large leaves)
1/2 cup sugar
1 pint coconut water (from a box is fine)
Pour coconut water into ice cube tray and freeze.
Cut strawberries into quarters. Combine in a pot with sugar, basil and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.
Pop the coconut water cubes into the blender and crush until fine. Scoop into a cup or bowl and drizzle with syrup. Enjoy!
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.
