September 2011

Mexican Creamed Corn

I loooove canned cream corn. It used to be one of my favorites growing up…so I was absolutely delighted when I was out to dinner at a Mexican restaurant a few weeks back and creamed corn was on the menu. It was amazing, needless to say, and I immediately started thinking about how I could replicate it myself. I decided to use grilled corn, because it’s more fun than non-grilled corn, and it turned out just fabulous.


  • 3 ears of corn, grilled until charred
  • 2 tbsp unsalted butter
  • 1/2 sweet onion, chopped
  • 1/2 cup of cream or half-and-half; more if you want it creamier
  • 1 tsp sugar
  • 2 T. light mayonnaise
  • 1 tsp salt
  • 1/2 tsp chili powder
  • Juice from 1/2 lime
  • 2 tbsp fresh cilantro
Start by grilling the corn until slightly charred, about 15 minutes. Once cooled, cut the kernels off the cob into a bowl. Sauté the onions and butter in a large frying pan; add the corn after the onions have turned translucent. Turn the heat to low.
In a separate bowl, mix cream, mayo, and sugar.  Add the cream mixture to the frying pan. Stir thoroughly to coat. Add salt, chili powder, and lime juice. Stir and simmer a few more minutes to let the flavors marinate.  I think I added a little more cream at the end because I like it reeeeal creamy, a la the Jolly Green Giant. Remove the corn from heat, and finish with chopped cilantro.  I hate to say it Green Giant, my days of canned creamed corn are history.
Now that I am a wife (!!), I have started to do more weeknight cooking. Weeknight cooking is not nearly as fun or exciting for me, as I clearly prefer to make delicious comfort food with little regard to health or nutrition. I am a firm believer that food should taste good and be enjoyed above all else.
During the week, however, I do like to eat healthier. This is the first weeknight dinner that I truly feel really happy about. It was incredibly good, easy, and not boring. You will want to make this – it was a winner.

Recipe (for 2):

  • 2 salmon fillets (about 1/2 pound each), skin removed
  • 3/4 cup plain greek yogurt
  • 3-4 T. light sour cream
  • lemon
  • fresh dill
Preheat the oven to 350. Generously salt and pepper the salmon fillets, squeeze the juice of 1/2 lemon on each, then wrap the fish in aluminum foil.

Bake the fish for 17 minutes. Remove from oven and open the foil to let the steam escape. Turn on the broiler, then broil fish for 4-6 minutes to brown the outside.

For the sauce, mix the yogurt, sour cream, and remaining juice of lemon. Mix in fresh dill to taste; I used about 2 tablespoons of chopped fresh dill. Serve over fish.

Onion Strings

I really like things that are fried. And I really like frying my own things because it makes me feel like I accomplished something – well, two things: 1. I made something delicious (because when is fried food ever not delicious) and 2. I did not burn my face or my fingers off.
I made Sloppy Joe’s the other night, and so of course I also needed to make onion rings. I made this delicious recipe from the Pioneer Woman (oh how I love her) – and they turned out just great.
Heat the oil to 375 (as Ree states, it NEEDS to be 375, anything less and you end up with non-crispy strings). After marinating the thinly sliced onions in buttermilk for at least one hour, dredge the onions in the flour mixture.

The longer you keep them in, the crispier they turn out (yeah!). Remove from frying pan and place on paper towel to soak up some of the grease. They can practically be considered a health food now…

I enjoyed these with ketchup, and also on top of my sloppy joe. Amazing!