Mexican Street Corn


This might be one of the best effort-to-flavor ratio snacks ever. Take 5 minutes to whip up a few cups and you have a savory sweet snack with a little spice and a citrus tang. You can make it out of the can, but if you have the time either boil the corn on the cob or better yet, roast it on the barbecue. I used corn that was roasted the night before that we didn’t eat and simply warmed it up for the recipe.

Mexican street corn:

  • 4 ears of corn
  • 4 tablespoons of mayonnaise
  • 2 limes
  • 4 ounces of Cojita cheese
  • cayenne pepper
  • salt and pepper

Roast, boil, or microwave the corn to get it nice and toasty. Split it equally into 4 cups (one cob makes about one cup). Put one tablespoon of mayo on each cup of corn, salt and pepper to taste, sprinke on some cayenne pepper, then crumble tone ounce of cojita cheese on top of each cup. Put a wedge of two of lime on each rim and serve hot. Mix it all up and you have a great blend of flavors without breaking a sweat, or the bank.

Enjoy! 🙂

Spicy Quinoa Soup w/ Avocado

Quinoa is new to me. So new, that I only recently found out it is pronounced Keen-wah, not Quin-O-ah. In any event, I’m instantly a fan. I like the whole super food idea….small grains packed with tons of nutrients, vitamins, and protein. I’ve been on the Chia Seed wagon for a couple years now and honestly do find myself with more energy after eating them. So when I saw this recipe on our friend Jessica Simpsons’ blog, ForgivingMartha, I knew I was going to make it. For the record, this is a our skinny attractive friend Jessica, not this Jessica. High five Nick Lachey.

Anyway back to soup. It’s a simple soup to make and can easily be adapted. For the vegan, gluten-free recipe follow the linked recipe, but I only had chicken stock and don’t care about vegans anyway. Hence the pork in the site name. Follow the directions and have a hot and spicy soup in thirty minutes for a very affordable price.

Spicy Quinoa Soup

  • 28 oz. can diced tomatoes with green chilies
  • 3 cups of chicken stock
  • 2 oz. chipotle peppers in adobo, sliced (about 2 peppers)
  • 1 jalapeno, sliced
  • 1 poblano, sliced
  • 3 cloves of garlic, minced
  • 1 cup of leeks, sliced and rinsed
  • 1 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 2 limes
  • 1 avocado
  • 1 cup of quinoa, dry
  • olive oil
  • salt and pepper

In a skillet, heat up about a tablespoon of olive oil and add the garlic and leeks seasoning with salt and pepper. Use onions if you don’t have leeks, and cook until soft and aromatic. In a separate saucepan, add 2 cups of water to 1 cup of quinoa and bring to a boil. Once it reaches a boil, reduce heat and let simmer until water is absorbed and the seeds pop their tails(actually the germ spiraling out, but I like to call them tails). Finally in large pot mix the diced tomatoes, chicken stock, all the peppers including adobo sauce, cooked leeks and garlic, along with the spices and the juice from 1 lime and bring it up to medium-high heat. Let it cook for 30 minutes, lowering the heat if you get boiling bubbles. It’s soup so the longer you cook the more the flavors will blend.

To serve, ladle into a bowl, add a large scoop of quinoa, and add sliced avocado and a wedge of lime. Cilantro would be nice too but I did not have any. Makes about 4 servings.