Chowhound’s Grilled Corn with Cayenne, Lime, and Cotija

I’m a huge fan of appreciating ingredients for what they are. For example, when I’m having corn I like tasting the corn. I’m a believer in simple is best. That said, I also love experimenting with flavors. I love trying things I’ve never tasted before. So when my sister brought this to a recent gathering I was ecstatic. I love corn on the cob grilled in the husk, seasoned with a little pat of butter that melts into the cracks of the kernels and topped with a sprinkling of salt. As it turns out I also like it smeared with a spicy mayo, rolled in Cotija cheese, and brightened with a squeeze of lime.

As found on

As organic as possible:

6 tablespoons mayonnaise
1 medium garlic clove, minced
3/4 teaspoon kosher salt
3/4 teaspoon cayenne pepper
3/4 cup crumbled Cotija cheese (about 4 ounces)
6 ears corn, husks on
1 medium lime, cut into 6 wedges

Stir together the mayonnaise, garlic, salt, and cayenne in a small bowl until well combined. Place the cheese in a shallow dish that is at least as long as the corn.

Heat the grill to medium high (about 350°F to 450°F). Before grilling the corn, carefully peel back the husks of each ear a little more than halfway and remove as much silk as you can without pulling the husks off. Then pull the husks back up.

Place the corn on the grill and close the lid. Every 10 minutes, roll the corn a quarter turn so it cooks evenly. (If your grill tends to have hot spots, move the cobs around so they grill evenly.) Cook until the husks are charred and starting to peel back from the corn, about 35 minutes total. Remove from the grill and set aside until the corn is cool enough to handle.

Without detaching the husks, peel them back completely, turning them inside out so they form a handle. Brush the corn with a thin layer of the mayonnaise mixture, roll the cobs in the crumbled cheese, and serve. Pass the lime wedges on the side for squeezing over the corn.

Martha Stewart’s Limeade

It’s that time of year, when cold icy drinks are exactly what you need to quench your thirst. You are spending more time outside at BBQ’s or around the pool (maybe at a lake or even ocean side- you do you). There’s just something about the little bit of sugary lime, the sweetness and acidity, that makes for a perfect combination. Let’s say you’re serving carnitas with a side of lime and you want to continue on with that flavor. Maybe your favorite pie is key lime and you just wish you could drink it on a hot day. I love lemon, but sometimes it just seems like lime is the thing.

As organic as possible:

5 to 7 medium limes, plus slices for garnish
1/2 cup sugar or honey, plus more if needed

*We also added more sliced limes and mint to garnish

Roll the limes back and forth over the counter with the palm of your hand. Cut limes in half, and juice them by hand or with a juicer; reserve rinds. (You should have about 1/2 cup juice.) Transfer juice and rinds to a large pitcher.
Bring 1 cup water to a boil in a small saucepan. Add sugar or honey, and stir until dissolved. Pour syrup into the pitcher, and add 4 cups water. Stir until well blended. Add more sugar or honey, if desired. Refrigerate 1 hour. Discard rinds. Serve limeade garnished with lime slices.

For the original recipe see Martha Stewart’s Limeade



Loving Lately ❤️

I am a huge advocate for eating well. I am not a dietician, and I certainly could practice more moderation, but I am whole-heartedly in agreement with trying to eat your vitamins, minerals, antioxidants, etc. through your food. I have said before, and I’ll say it again; I am a believer in eating organic and non GMO/GEI crazy food experiments. I understand it can be costly which is why I always say “as organic as possible,” because every bit is a step in the right direction.

I am also always interested about specific foods and they’re health benefits. Not too long ago, a fellow blogger wrote an interesting post on the benefits of parsley. I believe herbs (and spices) in general have health potentials we haven’t begun to fully understand. And when I see something as informational as this, I’ve got to pass it along!

Loving Lately #1: Parsley

From Cooking Without Limits: Click “Parsley” for the full read.

Loving Lately #2: La Croix


Sometimes you just got to have some fizz in your drink and nothing else will do. Honestly diet drinks scare me. Fake sugar of any kind is linked to cancer and all sorts of other issues, and no joke I think it erases peoples’ brains. So, I try to avoid it. On the other hand too much sugar is a bad thing too. I personally don’t do well with big doses of sugar, and I certainly don’t need the extra calories. Enter La Croix, sparkling water but better! It’s just right. It’s flavored; it’s fizzy; it’s zero calories; it’s sodium free; it’s love. Currently my favorite flavor is Peach-Pear.

Fiesta Pulled Pork

What meat eater doesn’t love pork perfectly seasoned and cooked until fork tender? I don’t know one. This recipe is a spin on a couple recipes combined to perfection. It’s sweet, succulent and just a hint of spicy. It goes great served on flour tortillas with a squeeze of lime, and topped with pineapple salsa. And it’s easily served on soft rolls topped with BBQ sauce. It’s summer time, any time. Let’s fiesta!

4 onions, peeled and quartered
1- 4 lb Pork loin
2 tsp Salt
1 tsp Pepper
3-4 cups Chicken broth
1 7.5 oz can Chipotle peppers in Adobo sauce
1 4 oz can Chipotle salsa
4-5 cloves garlic, peeled and smashed
2 Limes, halved
1- 2 liter Bottle Root Beer

Preheat the oven to 325 degrees. On the bottom of a large oven roaster with lid or Dutch oven, place the quartered onions. Rinse and dry the pork loin. Rub the salt and pepper onto the pork. Place the loin, fatty side up on top of the onions.
Side note: I enjoy the flavor of bone in meat, and often use pork shoulder or pork butt with the bone for my pulled pork. Although there are times (like on vacation at a cabin) when time and convenience trump the mess; which makes this recipe even easier!
Pour 3 cups of the chicken broth on the loin. Open the can of chipotle peppers and pour it across the top of the loin, followed by the chipotle salsa. (If you like it hot, you could easily add another can of chipotle salsa!) Place the garlic in the roasting pan. Squeeze the limes over the pork loin and throw the lime halves in the pot. Pour the root beer on top of the pork, liquid should be about half way up the side of the loin. If more liquid is needed use the remaining cup of broth. Cover the pot (with the lid) and place in the oven for about 6 hours, basting occasionally, until falling apart. Shred apart with two forks, discarding large pieces of fat. Skim the fat off of the top of the liquid and reserve for dipping or wetting the tender and juicy strips of pork. Strain out the onions, garlic and peppers (and lime halves for that matter) to serve along side the meat. Serve with the other toppings of your choice; if your going the BBQ sauce route, Cole slaw on top is also delicious! Of course, I recommend the pineapple salsa and lime juice. If you’re going that direction, you also might want to set out sour cream, shredded cheddar cheese, and regular salsa… and anything else (corn chips? grilled corn on the cob?) to complete your fiesta!

*One of the inspirational recipes for this pulled pork is The Pioneer Woman’s Spicy Dr. Pepper Shredded Pork, in which she recommends using (obviously) Dr. Pepper; which is also really good. We like the kind of anise flavor from root beer, but please experiment because food is fun!