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Grilled Corn with Lime-Cayenne Butter for #SundaySupper

Happy Cinco de Mayo! This is one of my favorite holidays, for no reason other than it give me an excuse to eat Mexican food and drink margaritas. What’s not to love?

By this point, you probably already have your menu planned out. But if you don’t, or if you’re looking to add something extra, you should definitely give this grilled corn with lime-cayenne butter a try. Grilled corn on the cob is one of my absolute favorite summertime treats. It’s so easy (you can grilled it right in the husk!) and the grill gives it a subtle smokey-charred flavor that I love. I usually just eat it plain, but for a special treat this lime-cayenne butter is awesome. It had just the right amount of heat to make the corn seem even sweeter.

On a side note, I’m going to try switching up my posting schedule. I’ve been posting new recipes on Monday, Wednesday, and Friday for a long time, but I’ve been thinking about trying out a Sunday, Tuesday, Thursday schedule for a while. I think it will work better with my schedule. As an added bonus, it lets me participate in Sunday Supper – a weekly blogging event focused on sitting down at the table for a meal at least once a week. Each week has a different theme – this week’s is Cinco de Mayo. Be sure the check out the bottom of this post to see what al of the other participants made!

Grilled Corn with Lime-Cayenne Butter

Author: Lauren Keating (Healthy-Delicious.com

Serves: 4

  • 4 ears corn on the cob
  • 1 tablespoon unsalted butter, softened
  • ½ lime, zested and juiced
  • ⅛ tsp cayenne pepper
  • 1 generous pinch sea salt
  1. Heat grill to high. Remove all but 1 or 2 layers of corn husks (you’ll be able to feel and possibly even see the kernels – that’s ok!) Place the corn on the grill; cover and cook 10 minutes or until husks are charred. Remove from heat and let cool.
  2. While the corn is cooking, combine the butter, lime juice and zest, cayenne pepper, and salt. Mix well to combine.
  3. When corn is cool enough to handle, peel back the remaining husks and remove the silk (it should come off very easily). If desired, place corn back in the grill for 1-2 minutes to give it some color. Serve with lime-cayenne butter.

Calories: 84 Fat: 3.5 Carbohydrates: 14 Fiber: 2 Protein: 2

3.2.1652

***

Be sure to check out all of the other Mexican-food goodness that the rest of the #SundaySupper gang made! You can also join us on Twitter tonight starting at 7pm EST for a chat all about Cinco de Mayo and our favorite Mexican food.

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

NEW YORK STYLE CRUMB CAKE

LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT’S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!


READY FOR THE RECIPE?  IT’S A KEEPER!!!!!  ADAPTED FROM COOKS ILLUSTRATED!

Ingredients:



For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting




Directions:


1. To make the Topping:
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add
flour and stir with rubber spatula or wooden spoon until mixture
resembles thick, cohesive dough; set aside to cool to room temperature,
10 to 15 minutes.


2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.

3. In bowl of standing mixer fitted with paddle attachment, mix
flour, sugar, baking soda, and salt on low speed to combine. With mixer
running at low speed, add butter one piece at a time; continue beating
until mixture resembles moist crumbs, with no visible butter chunks
remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat
on medium-high speed until light and fluffy, about 1 minute, scraping
once if necessary.


4. Transfer batter to baking pan; using rubber spatula, spread batter
into even layer. Top with the large crumbs.  Bake until crumbs are golden
and wooden skewer inserted into center of cake comes out clean, 35 to 40
minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by
lifting foil overhang. Dust with confectioners’ sugar just before
serving.

HOMEMADE CHOCOLATE DIPPED TWINKIES…OR JUST REGULAR TWINKIES, BUT ALL HOMEMADE!

 


2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 cup whole milk
1/2 teaspoon vanilla extract

yellow food coloring


Preheat oven to 325 and grease a Twinkie pan with Coconut oil spray as I did or Pam.


1. Beat butter and sugar.
2.  Add eggs and vanilla.
3.  Combine dry ingredients.
4.  Add dry ingredients in 3 parts alternating with milk. Begin and end with dry ingred. 
5.  Add a drop of yellow food coloring to look Twinkie like!
6.  Pour 1 scant ice cream scoop full into each Twinkie mold.
7. Bake about 15 mins.
Cool completely.
Poke 3 holes in bottom using a wide pastry tip.  Use a skinnier tip to pipe in the whipped cream.  Recipe below.


  • CREAM RECIPE:
  • 2 tablespoons cold water
  • 1 1/4 teaspoons unflavored gelatin
  • 1 1/2 cups chilled heavy cream
  • 3/4 cup powdered sugar







  1. Add the cold water to a small bowl, then sprinkle the gelatin over it. Allow to sit for about 10 minutes, until it has set.
  2. In
    a small skillet, add about 1/2-inch of water, and heat over medium-high
    heat. Place the small bowl with the gelatin directly inside the
    skillet. Stir the gelatin until it is melted, about 2 minutes. Remove
    the bowl from the skillet.
  3. In
    the mixer, use whisk attachment and beat the
    heavy cream & powdered sugar.  Beat on high to soft peaks.  Add in the melted gelatin
    mixture and continue to beat until stiff peaks have formed. 

Once filled you can dip in chocolate if desired.  Chill firm before dipping.  Melt chocoate of choice in an 8×8 pyrex and lay twinkie in pan.  Spoon melted chocolate over it and set on wax paper in fridge to firm up. 
*** NOTE:  I BOUGHT MY TWINKIE PAN AT SUR LA TABLE