Mayo-less Mexican Corn Nachos

Nachos are almost as good as tacos. They can be as simple as chips and cheese, chips with beans and cheese, or to the elaborate as chips with meat, beans, rice, cheese, lettuce, sour cream, guacamole, and salsa. Never once have nachos been anything like Mexican Street Corn Nachos.

Modifications Made:

Corn was cooked in a cast iron skillet for the most perfect charred. Sauce was cooked in a heavy bottom pan without mayo. Directly before serving a space of lime juice was def to the charred corn for a hint of tang to offset the creaminess of the cheese.

Cotija cheese and creme were omitted as they was plenty of cheese in the sauce. Instead of sprinkling cayenne on the nachos, the pepper was added to the sauce itself.

Scaled for Likability: Great

Meal decisions are 99% mine and mine alone. And even though I picked this recipe I was not overly confident it would be tasty. For starters the sauce contained mayo and as far as I'm concerned mayo is for tuna and potato salad. More concerning was the cooking is the cheese sauce. Cooking cheese into milk can result in grainy textures of which I have not figured out how not to do. Finally, and less important, was the flavor combination. With gazillions of recipes similar in ingredients, I figured it must be at least edible.

Oh was it good. So good! Only having made a half the recipe as this was served for lunch, the three of us were fighting over the last bits. There was some fork stabbing, cup snitching, and finger sweeping of the sauce pot.

Option for chorizo was stared as additional toppings but the flavors of the chorizo would have over powered the simpleness of the dish. I'm glad for opting out on the cotija and mayo and opting to add the lime juice to the corn itself. Sweet corn, zesty lime, perfect flavor. Next time, pepper jack will be substituted for Monterey jack. Easy, flavorful, and a light meal for hot summer days.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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