Ingredients:
°1/2 cup (110 g) finely crumbled Cotija or feta cheese, plus more for serving
°1/4 cup (60 mL) mayonnaise
°1/4 cup (60 mL) sour cream or Mexican cream
°1/4 c finely chop cilantro leaves also tender stems
°1/2 tsp ancho or guajillo chili powder, plus more for serve
°1 medium garlic clove, finely chopped (about 1 teaspoon)
°4 cobs of shelled corn
°1 lime, cut into wedges
Methods :
Light 1 chimney full charcoal. When all the charcoal is lit and covered with gray ash, pour and spread the coals evenly over half of the charcoal grate.
You can also set half the burners of a gas grill to high heat. Putting cooking grate in place, covering the grill and let it preheat for 5 mn. Cleaning and oil cooking grate.
While the coals are heating, combine the cheese, mayonnaise, sour cream or sour cream, cilantro, chili powder and garlic in a large bowl.
Stir until combined and set aside.
When grill is hot, place corn directly on hot side of grill and cook, turning occasionally, to cook through also charred in spots on…
°2 slices of bread (white, wheat, sourdough or any other kind you prefer)
° 2 tablespoons beef base (it’s different from beef broth it’s a base that makes beef broth)
• 3 tbsp unsalted butter
3 medium potatoes, peeled and diced
Preparation Time:
This dish is a hit across all ages. If you have younger ones who prefer mashed textures, or even babies (my 10-month-old can’t get enough), this is perfect to mash up and serve. It’s a refreshing deviation from the conventional baked potato, and it’s a breeze to scale the recipe for larger gatherings or potlucks. On top of all these perks, it’s budget-friendly.
°1 t basil
