Posts tagged corn

How to toast tortillas

Please don’t eat hard taco shells. Soft, toasted corn tortillas are so much better. They’re cheaper. And they’re more authentic.


For some of you toasting corn tortillas might seem fairly basic, but for others you might still be clipping coupons for the hard shells. Put the scissors down.


Here’s what to do instead:

Look for white corn tortillas in the refrigerated section of your neighborhood store, or try to find a more local brand at a Mexican grocers. The brands at the store don’t tend to be as fresh or pliable, but they’re still an improvement over the hard shells.

If you have a gas grill you can go ahead and light the burner–or burners to medium heat (I use all four at once). Then place the white corn tortillas right on the grate. For those with electric ranges, it’s a bit harder to get the tortillas toasted; use a heavy-bottomed skillet that’s heated to medium-high heat.

The tortillas will begin to puff slightly as they bake, flip after about 1 minute then toast on the other side.

Last step, and this is important for flexible tortillas, place them in a tortilla warmer or a kitchen towel.

Often, when I’m serving tacos I’ll place the warmer in the middle of the table and then put a variety of fixings on each person’s plate.

More ideas for Cinco de Mayo:

Homemade corn tortillas

Fresh chile salsa

Lime-spiked shrimp

Your turn–are you already a toasted corn tortilla fan?

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Thai grilled corn lollipops

Forget grilling a whole corn on the cob when it’s so much easier–and fun–to make corn lollipops. And with corn in season right now it tastes so sweet it could almost be candy! You don’t have to add much to it to make a tasty dinner side dish. But you know me, I had to do a few tweaks. We were making Thai chicken satay. So to meld the Asian flavors, I soaked the corn ‘pops’ in coconut milk spiked with fresh lime juice, soy and honey. Yes, coconut + corn + lime = tasty.

I have to thank Bobby Flay’s Throwdown for this one. I finally got around to watching the ‘rematch on the grill‘ episode that’s been sitting on my DVD for weeks. He gave me the idea for the ‘pops’ and his competition the idea to soak the corn in milk. But the coconut milk is all my idea. Wait, back up, actually Mr. Squid may have come up with it while I was piecing off kernels and eating them raw (seriously sweet corn right now).

Ready for the recipe?

Thai grilled corn lollipops

Ingredients

1 corn cobs (the fresher, the better)

1 cup coconut milk

1/2 juice from a lime

1/2 tablespoon honey

1/2 teaspoon soy sauce

10-12 bamboo skewers

Directions

  1. Soak the skewers in water for at least 30 minutes so they won’t burn on the grill.
  2. Meanwhile, cut the corn into disks about 1-1/2″ thick. Add them to a mixing bowl with the coconut milk, lime juice, honey and soy sauce. Marinate for around 20-30 minutes.
  3. Using the sharp end of the bamboo skewer carefully poke it into the side of the corn pop.
  4. Heat your outdoor grill to medium high. Mr. Squid also places a band of heavy duty aluminum foil where the ends of the sticks will be so  they don’t burn.
  5. Place the corn pops on the grill for about 2-3 minutes on each side. Warning: some of the kernels will pop.
  6. FYI: The leftover corn kernels are great in salads and fried rice. Remove the kernels with a sharp kitchen knife.

Check back in tomorrow I have a contest ready for those of you sending kiddos back to school!

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