Easy Appetizers | Simple Recipes » Mexican appetizers

Grilled Corn Mexican Style!

BusyMOM — Wed, 18 Aug 2010 14:54:19 +0000

I keep talking about the end of summer because it’s here and I’m doing everything in my power to prolong it and Grilled Corn Mexican Style is how I’m going to accomplish this!

To me, corn = summer. So, even if it’s only in my tiny mind, I KNOW I’ve created an extension of the summer by grilling up wonderfully, sweet, fresh corn!

Oh. My. Gosh. I love grilled vegetables and grilling corn pairs so well with so many things – grilled flank steak, grilled salmon, scrape it off the cob and use it in salads – the list is endless.

It’s only 6:30 in the morning as I write this, but you better believe I’m going to go out and buy some corn today and have hubby fire up the “barby” tonight… Try this recipe for grilled corn Mexican style for dinner tonight, or make it for your end-of-the-summer BBQ.

What you need for Grilled Corn Mexican Style:
- 1/3 cup (about 1 1/2 ounces) of grated Parmesan
- 4 ears of corn, husks and silk removed, cut each in half
- 1 tablespoon of butter, room temperature
- Coarse salt and ground pepper
- 2 tablespoons of light mayonnaise
- 1/4 teaspoon of chili powder (I like to use Chipotle)
- 1 lime, cut into wedges for serving

What to do:

Heat your grill to high. Place the cheese on a plate or in a shallow bowl and set aside.
Brush the corn with butter and season with salt and pepper. Grill it, turning every 2 to 3 minutes, until tender and slightly charred, usually for about 10 to 12 minutes. Take it off the grill and let the corn cool 2 to 3 minutes.
Brush the corn with mayonnaise, and roll in the cheese to coat. Sprinkle with chili powder.

Serve Grilled Corn Mexican Style with lime wedges and enjoy, enjoy, enjoy! Summer will not escape me yet!

Thanks to MarthaStewart.com for the beautiful photo.

Not-Guilty Guacamole

BusyMOM — Sat, 07 Aug 2010 17:06:15 +0000

I love guacamole but I don’t love the guilt of the calories. So, I did a little research and found a beautiful recipe for guacamole that cuts out 40% of the calories! Plus, it really tastes great!

Try it with some lemon-thyme pita chips or baked tortilla chips and you’ll have a wonderful easy appetizer that whomever you serve it to will love.

What you need:
- 1 can (15 to 19 ounces) white kidney beans (cannellini), drained and rinsed
- 1 tablespoon lime juice
- 1 jalapeño chile , seeded
- 1/2 cup loosely packed fresh cilantro
- 1/4 cup of coarsely chopped sweet onion
- Salt
- 1 ripe avocado, halved and pitted
- 2 plum tomatoes
- Baked tortilla chips or fresh-cut vegetables

What to do:
In food processor or blender, puree beans and 1 tablespoon of the lime juice until you reach a smooth consistency. Transfer the beans to medium bowl.

In same processor, place the jalapeño, cilantro, onion, and 1/2 teaspoon of salt; pulse until juicy and nice and thick.

Scoop out the avocado from its peel into the bowl with the bean mixture; mash with a fork until the mixture is blended and still somewhat chunky.

Cut each tomato crosswise in half and squeeze the halves to remove seeds and juice. Coarsely chop up the tomatoes and add the onions. Stir the tomato-and-onion mixture into avocado/bean mixture until blended. If you like a little more zip to your guacamole, stir in additional lime juice to taste and/or add a drop of hot pepper sauce.

Guacamole is best served as soon as it’s made, but you can also cover and refrigerate up to 1 hour. Serve with baked tortilla chips or vegetables.

Nutritional information is for 1/4 cup.
Calories 65
Total Fat 3g
Sodium 155mg
Total Carbohydrate 8g
Dietary Fiber 3g
Protein 2g

*Photo courtesy of Good Housekeeping