On the 4th of July I have to have a grilled meal. Simple and Delicious-its family time:)
Starting with Chicken Breasts with the bone-in marinated in Frank's Buffalo Wing Sauce-Yum! Of course add a little in a ramekin for dipping!
The perfect side is corn on the cob! I just saw this recipe and we are going to have to try it:)
Grilled Mexican Corn Recipe
Topped with spices, lime and Cotija cheese, this recipe will give a little extra flavor to the traditional grilled corn on the cob.
Ingredients
6 ears of corn
2-3 tablespoons ancho chili powder
1 stick of butter
6 limes
Cotija cheese
salt and pepper
2-3 tablespoons ancho chili powder
1 stick of butter
6 limes
Cotija cheese
salt and pepper
Instructions
1. Remove husk and silk from corn and skewer with a bamboo stick. Generously coat with butter, ancho chili powder, sprinkle of salt and lime juice (Images 1 and 2).
2. Cover the cobs in tin foil and place on the grill for 25 minutes, occasionally turning on each side (Image 3).
3. Serve with an extra squeeze of lime, ancho chili powder and Cotija cheese.
2. Cover the cobs in tin foil and place on the grill for 25 minutes, occasionally turning on each side (Image 3).
3. Serve with an extra squeeze of lime, ancho chili powder and Cotija cheese.
For dessert fresh cold watermelon cubed, fresh bluberries on wooden skewer. It is so hot here that you need some cool and refreshing:)
I saw this on pinterest-perfect! The only thing I would add is a flag toothpick on top of the first water melon star and a patriotic ribbon around the glass vase.
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