This buttermilk chess pie is declared “the easiest pie to prepare in this chapter” in the America’s Test Kitchen Family Cookbook. And it truly is simple. It’s also quite delicious, creamy, smooth, rich and downright heavenly.
After making this strawberry rhubarb pie and finishing off the last of it recently I was seriously craving more pie. I’ve typically reserved pie for the holiday baking season, making cobblers more often in the summer. But that’s just silly. Pie can easily be a year round food and should be embraced as much now, when the weather is warm, as when it’s chilly out. While some pies are better for cool weather and some for warmer days, this one can be enjoyed any time of year. Pairing it with some fresh seasonal berries during the coming months will make it a great summer dessert.
You can serve this custard pie warm, room temperature, or chilled. The flavors shine through best when it’s warm or room temp, though.
The crust in this pie, as with most if not all pie, is important and can really make the dessert special. If you use a store bought crust the dessert will be fine, but if you have the time to make your own it will be extra delicious. I’ve used this all butter pie crust recipe from Smitten Kitchen the last couple of times I’ve made pie and I really like it. The recipe makes enough for 2 crusts, so just stash one away for another time.
The ingredient list is simple and straightforward, you probably have everything in your kitchen right this very moment. Once you make the crust all you have to do is whisk everything else together, pour it into the pie crust and bake. So, what are you waiting for?!
Buttermilk Chess Pie
From America’s Test Kitchen Family Cookbook
1 pie crust, fit into a pie plate, chilled and unbaked
3/4 cup buttermilk
6 tablespoons butter, melted and cooled
1/2 cup sugar
1/2 cup brown sugar
2 eggs + 2 egg yolks
1 tablespoon fine-ground cornmeal
1 tablespoon cornstarch
1 tablespoon vanilla extract
1/4 teaspoon salt
Berries for garnish
Whipped cream for garnish
Prepare pie crust by fitting it into a pie plate and placing the plate in the refrigerator for at least 30 minutes.
Place a rimmed baking sheet into the oven and preheat to 375°F.
Whisk all of the ingredients together and pour into pie shell.
Place onto heated cookie sheet and bake for 40-45 minutes. Top of the pie should be golden brown and center should be just set.
Let cool on a wire rack until just warm or all the way to room temp.
I am not a huge fan of honeydew. I enjoy a good cantaloupe, but find honeydew to be an inferior melon. But I wound up with a whole honeydew melon after trying unsuccessfully to take some cute maternity shots with it when baby was about the size of a melon. So I had to find something to do with the honeydew. I figured sorbet would be a good choice and it wound up being one of the best choices I’ve ever made with unwanted fruit!
I found this recipe on Simply Recipes. There is also a variation for a cantaloupe sorbet. The mint in this honeydew sorbet makes it extremely refreshing and a perfect light summer dessert. I think it would be a spectacular ending to a spicy meal.
It’s lovely all by itself, but also quite good with some sparkling water poured on top, making for a rather wonderful slushy drink. Come June I can easily see myself adding in a little vodka for a spiked version.
Making the mint simple syrup doesn’t take much time, and neither does the prep for the melon. But then you do have to let it sit in the fridge for a while. And then you do have to let it freeze for a while longer after it freezes in the ice cream maker. So this isn’t something you decide to make in the morning and enjoy that evening, unless you’re amazing or have a super cold freezer. Make it a day or two or a week in advance and it will be ready when you want it.
The texture of my sorbet wasn’t super smooth, more on the icy side. But it’s still delicious, lovely and sweet with added interest from the mint. This is definitely a summer dessert that I’ll be making again in the coming months.
Honeydew + Mint Sorbet
From Simply Recipes
5 cups honeydew melon chunks (1 medium sized honeydew melon)
1/2 cup mint leaves (I used 1 pouch of mint, a little less than 1/2 cup)
2/3 cup sugar
1/2 cup water
zest of 1 lemon
2 tablespoons light corn syrup
1 tablespoon lemon juice
Make the simple syrup: combine sugar, water and lemon zest in a small saucepan set over medium heat. Stir occasionally until sugar has dissolved. Remove from the heat and stir in the mint. Let sit for 10 minutes.
Puree the melon in 2 batches in a blender until very smooth. Transfer to a large bowl after blending.
Strain the simple syrup and pour it with the pureed melon.
Stir in the lemon juice and corn syrup. Cover and refrigerate for at least 6 hours or overnight.
Freeze in an ice cream maker according to manufacturers instructions.
Scoop into a freezer-safe container and freeze for at least a few hours. Sorbet will be hard, let warm up on the counter before scooping.
This challenge was so simple, so fun and so delicious! As always I was given the opportunity to try something I’d never tried before, and something I’d never even heard of! These little light and airy cheesy Brazilian bread balls are something special and I’m excited to share them with you.
This month’s Daring Bakers’ Challenge took us on a trip to beautiful Brazil! Renata of “Testado, Provado & Aprovado!” taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!
Pão de queijo are almost like popovers. Their airy texture combined with their rich cheese flavor makes them super addictive, especially when eaten warm. They’re great right after coming out of the oven just cool enough to handle. But I rewarmed room temp ones in the microwave for about 8 seconds with great success 🙂 If you’re gluten free, then you’re in luck! Instead of wheat flour you use tapioca flour here, which I found without any trouble at my grocery store with all the other specialty flours. The texture is different than a bread made with all purpose flour, of course, but it still has a nice bready chew that would’ve fooled me if I didn’t know they were gluten free.
Renata gave us the option of using any cheese we liked. When I searched recipes I found Parmesan to be a popular choice. So I went with 6 ounces of a goat cheddar and 2 ounces of Parmesan. I liked the way it turned out, but she says any cheese or combination of cheeses would work, so get creative!
The dough is very easy to make, but a little messy since you get in there with your hands and it is a bit sticky. You don’t need any fancy equipment and your mixer doesn’t have to get dirty. The recipe I used calls for 1-3 eggs and you may or may not use them all. I did use all 3. She recommends whisking all 3 eggs together and then adding what you need as you begin working the dough together. Once it’s all together it rolls quite easily into balls and bakes up beautifully.
Since these are best eaten fresh from the oven I just baked half of the dough, then shaped the rest of the dough and froze it. I haven’t tried it, but apparently you can bake them straight from frozen! And that is what I plan to do the next time I need a last minute appetizer or snack for guests. Bam.
Something I wish I’d tried was making this dough in a waffle iron. I cannot begin to imagine the deliciousness of using this as the bread for a breakfast sandwich!
Thanks for the great challenge this month, Renata! I really enjoyed it and am excited to experiment more with this terrific bread.
In high school and college I was a lifeguard at a community pool during the summers. A couple of the other girls and I baked treats and brought them up to share with everyone a couple times a week. One of the cashiers brought chocolate chip pudding cookies a few times and I fell in love with them. She shared the recipe with me, but since this was more than 10 years ago and it was written on a piece of notebook paper I have lost it. But thanks to Pinterest I found another recipe for pudding cookies that seems close to the recipe I got from Ashley! What would we do without the internet?!
These are thick, chewy and soft chocolate chip cookies, the kind I prefer. It’s a basic chocolate chip cookie recipe, but contains a secret ingredient, a small package of vanilla pudding mix! This makes them softer than typical cookies and quite addictive. I added in some toffee pieces along with the chocolate chips. The options are endless when it comes to mix-ins though. You could add any kind of chocolate chip, nuts, caramel bits, crushed up pretzels, etc.
These are my favorite chocolate chips, milk chocolate chips from Guittard. They’re bigger than the standard chip, have terrific milk chocolate flavor and melt terrifically in these cookies. And in your mouth. I may or may not eat them by the handful straight from the bag on occasion….or daily.
This past weekend was spectacular. The weather has been so nice and I am embracing spring in Texas and trying hard not to think too much about what summer will bring. We spent this weekend at my husband’s family lake house on Lake LBJ, northwest of Austin. While we were there we took a little trip to Sweet Berry Farms. It’s in Marble Falls, a quick drive from the lake. It’s a quaint and fun place to visit for berry picking in the spring and summer. It’s also where Ben and I got engaged 9 years ago. Yes, NINE. So visiting this past weekend was sweet and nostalgic for me.
We picked strawberries and had a lovely time (except for my son who kind of lost it due to lack of good sleep and just being 3 1/2.) If you are ever in the area, please make the time to visit, especially during blackberry season. Blackberry cobbler is what summer is all about! And other things too, I guess. But mainly cobbler.
My mother-in-law and I split the berries and my brain was working on all kinds of ways to use them. I don’t subscribe to Food Network Magazine, but picked up a copy last week to have some mindless reading material for the lake. When I saw the recipe in the magazine for strawberry rhubarb pie right after we’d been berry picking I knew it was a sign. Plus I’d never made or even eaten a strawberry rhubarb pie before. I had to give it a try.
I had a few hiccups with this pie. First the crust. It says to chill it for 30 minutes. I chilled it for an hour. I rolled it out between parchment but when I went to transfer it to the pie plate I lost half of it, all stuck to the parchment in a seriously gooey mess. So I tossed it and decided to try a different crust recipe. I went with this one from Smitten Kitchen.
Unfortunately I’d already made the filling, anticipating that the first crust was going to work out. Silly me! Fruit releases juice when it sits with sugar and lemon juice, and strawberries and rhubarb release a LOT of juice. I stuck it in the fridge while I waited for my new crusts to chill for 2 hours. I think 2 hours is the minimum time for pie crust, you just can’t rush that step. Unless you roll out the dough between parchment first and then chill it in the freezer…wish I’d thought of that…
After rolling out the new crust I went to fill it. I used a slotted spoon and left all of the liquid in the bowl. I had a tough time doing it since I knew that stuff had to be good. But I am so glad I resisted the urge to add a little to the pie. As the pie baked it released even more juice and even managed to escape the pie plate and get all over the bottom of my oven and fill the kitchen with smoke. Fun times. I can’t imagine the mess if I’d added more liquid. NOTE: This is why you put foil under fruit pies when you bake them.
A lattice top adds something so special to pie. It takes a little extra time than just a top crust, but is well worth the effort. A little cream and turbinado sugar on top creates a terrifically crunchy and beautiful topping. Don’t skip this step.
After cooling the pie I cut a slice and knew that we were in for a mess. Maybe the filling could use more flour for thickener? Or maybe this is just the way it is with this type of pie. But there was lots of juicy goodness going on that creates a delicious, but not incredibly aesthetically pleasing piece of pie. The bottom crust was pretty soggy, but the top crust was so crunchy that I didn’t care a bit. We enjoyed this a la mode, but fresh whipped cream or simply plain would be great. The filling is tart and sweet but not cloying. The rhubarb cooks down so nicely and gives a texture to the filling that strawberries alone could not achieve. And again, that top crust. Amazing.
So if you find yourself with some strawberries and/or rhubarb this summer, give this a try. Or these, or this. Or THIS! Tis the season! Why has it taken me this long to try rhubarb? The checker at the grocery store didn’t even know what it was. Oh, and if you have access to free or cheap rhubarb, be ever so thankful. I had no idea it was so expensive, almost $8/pound at our HEB. Someone tell me, where can I get it for less?
Strawberry Rhubarb Pie
Filling adapted ever so slightly from Food Network Magazine
Crust from Smitten Kitchen
2 sticks of cold butter, cut into cubes
2 1/2 cups flour
1 teaspoon kosher salt
1 tablespoon sugar
1/2-3/4 cup ice cold water
heavy cream, half and half or milk
coarse or turbinado sugar
1 pound rhubarb, end trimmed and chopped into 1/2 inch pieces
1 1/2 pounds strawberries, hulled and sliced
1 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
pinch of salt
2 teaspoons vanilla extract
juice of 1/2 a lemon
In a large bowl whisk flour, sugar and salt together.
Add in the cold butter cubes and using either your hands or a pastry blender, cut the butter into the flour mixture until it is relatively evenly incorporated with just a few larger pieces.
Pour in 1/2 cup of the cold water and use either a spatula or your hands to bring the dough together. Add a little more water, a tablespoon at a time, if the dough seems dry.
Turn out onto a clean work surface and work into a nice ball of dough.
Cut in half, take each piece and wrap in plastic wrap. Chill for at least 2 hours.
Combine strawberries, rhubarb, sugar, salt, cinnamon, vanilla extract and lemon juice in a large bowl and stir to combine. Set aside.
Preheat oven to 425°F and place a piece of foil or a foil lined cookies sheet on the lower rack.
Roll one dough ball out (between parchment if you like that method) on the counter into an 11-12 inch circle. Transfer to a 9 inch pie plate, press into the plate and leave the overhang.
Fill with the strawberry filling.
Roll the other dough ball out into an 10-11 inch circle.
Use a pizza cutter or sharp knife to slice the dough into long strips, between 1/2 and 1 inch wide.
Lay out half of the strips on to the pie, evenly spacing them about 1/2 inch apart. Use strips that are longer in the middle and shorter on the edges.
Trim off any excess from the lattice work, then fold the overhang from the bottom crust over the edges and crimp everything together.
Brush the crust with cream, then sprinkle with sugar.
Bake for 20 minutes, then reduce the oven to 375F and bake for another 40-50 minutes, until filling is bubbling and crust is nicely browned. Don’t forget to put foil or a foil lined cookie sheet on the rack under the pie!
Remove from the oven and let cool completely before slicing and serving. Serve with ice cream or sweetened whipped cream.
I might have a little bit of an obsession with coconut and pineapple at the moment. These ice cream sundaes, the coconut milk and honey lotion I bought yesterday and these popsicles make me wonder if I have a problem. Maybe it’s the thought of summer and I’m just trying to mentally transport myself somewhere sunny and tropical. And maybe it’s a pregnancy craving thing. Either way, I’m ok with it. And I’m totally ok with these pina colada-like popsicles. They’re refreshing, the ingredient list is short and they take almost no time to make! If you haven’t tried making your own popsicles (like me up until I made these) you should try it!
All you need for these is a can of coconut milk, a small can of crushed pineapple, a little vanilla and a little sugar. Mix it up, pour the mixture into popsicle molds and pop them into the freezer until they’re frozen solid. That’s all there is to it! Then you can sit outside and eat one of these and pretend you’re at the beach somewhere. Maybe put on some island music, wear a big floppy hat and put your feet in your kid’s sandbox for added effect.
Betsy couldn’t resist trying these, and I was surprised how much she liked it. She enjoyed her bite so much that I had to go get myself another one because there was no way I was going to pry it from her hands.
I found these popsicle molds at World Market. I like that they have the built in drip catchers, it’s perfect for my kids who get all kinds of bothered when their hands start to get messy. And really it’s a good thing for adults, too! To unmold them after a full 24 hours in the freezer I had to run them under warm water and occasionally wiggle the sticks until they were ready to come loose. Overall I was pleased with the $5 purchase.
The texture of these popsicles is creamy thanks to the luscious coconut milk, but with just enough chew from the pineapple to make them interesting. I found one tablespoon of sugar to be enough sweetness, but if you like things sweeter you could add another tablespoon. These are also really satisfying because of the coconut milk. It’s almost like eating ice cream. Do you have a favorite at-home popsicle recipe? I’d love to hear about it!
Coconut Milk and Pineapple Popsicles
Makes 6 pops
1 can of full fat coconut milk
1 small can (8 ounces) crushed pineapple
2 teaspoons of vanilla extract
1 tablespoon granulated sugar
Whisk all the ingredients together in a bowl.
Pour mixture into the popsicle molds.
Freeze for at least 8 hours or until frozen solid.
Unmold by letting popsicles warm up on the counter, or by running molds under warm water (without letting water get into the tops of the mold) wiggling sticks occasionally to see if they’ve thawed enough to remove easily.
One day I am going to be a great meal planner. At this current time however I am not so great at it. Every now and then I plan a week of meals and I only have to take one trip to the grocery store. But then there are weeks like last one where I find myself on the couch at 5pm on Friday evening not sure of what we are going to eat for dinner. I loaded the kids up in the car after browsing through my Test Kitchen cookbook and got what I needed for this quick one skillet dinner. It was ready by 7pm, it was a huge hit and a recipe that I will definitely be making again.
In this skillet lasagna you have all the goodness of lasagna without all the work of layering and dirtying several dishes. The recipe calls for broken lasagna noodles, but you could use penne or ziti if that’s what you have around. I used Italian turkey sausage, but a mixture of ground beef and pork is what is called for in the original recipe. I added a few ounces of goat cheese to the ricotta because I don’t think that there is a thing on this earth that couldn’t use some goat cheese goodness. I layered some mozzarella slices on top of the finished dish and broiled it for a few minutes. I think when you serve lasagna there should be strings of cheese stretching from pan to plate, so this ensures that will happen. Top it all off with some fresh chopped basil and you have a super delicious and satisfying dinner that is ready in less than an hour. I realize it’s no 30-minute meal, but it sure does take less time than a proper lasagna!
Serve this with lots of good bread and a green salad for a complete meal, and one that will make everyone very happy.
8 ounces of lasagna noodles, broken into 2 inch pieces
1/2 cup grated Parmesan + more for serving
8 ounces part-skim ricotta
3 ounces goat choose
8-10 slices of fresh mozzarella cheese
1/4 cup fresh basil, chopped
Pour the tomatoes into a quart measuring cup and fill with water to make 4 cups. Set aside.
Heat oil in a large skillet over medium heat. Add the onion and cook until onion begins to soften, about 5 minutes. Season with a pinch of salt.
Stir in the garlic and cook for 30 seconds. Add in the turkey and cook, breaking the meat up into pieces, until meat is cooked through and no longer pink.
Pour in the tomatoes and tomato sauce and stir to combine. Taste and season with salt and pepper.
Add in the noodles and stir to combine. Press the noodles down into the sauce so that they are covered and then cover the skillet. Bring the sauce to a simmer and then reduce heat to medium low and cook for 20 minutes, stirring occasionally.
In a small bowl stir the ricotta with the goat cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Set aside.
Preheat your broiler.
Remove the pan from the heat and stir in the Parmesan. Use a large spoon to dot the top of the skillet with the ricotta mixture, then lay the mozzarella slices on top.
Place the skillet under the broiler until the cheese begins to brown. Remove from the oven and sprinkle with the basil.
I love ice cream. And I eat it a lot. I have some pretty much every night of the week. And I usually have 2 flavors in my freezer at all times. I’m not even lying. Sometimes I keep it really simple, especially if I have a flavor that already has a lot of goodies in it. When I eat vanilla ice cream, though, I just have to mix something in, chocolate chips, crumbled cookies or chopped up candy like Reese’s or Snickers.
With summer weather upon us I can’t think of anything better than trying out some new ice cream toppings! This one has pineapple cooked in warm brown sugar sauce and is topped off with toasted coconut and almonds. It’s real good and real easy,
This week I found myself with an incredibly delicious container of fresh pineapple after using one as a pregnancy photo prop. It’s great for snacking and for adding to yogurt, but I wanted to try something a little different with it. A while back a friend made dessert for a dinner party by just cooking up some fresh pineapple in butter and brown sugar and serving it on top of ice cream. I used the same method but added some toasted coconut and almonds to make a delicious, quick and simple ice cream sundae.
I used vanilla ice cream in this sundae, but coconut would be delicious and add to the tropical-ness of the dessert. To toast the coconut and almonds, simply spread them out on a cookie sheet and pop them in a 350°F oven for a few minutes, until everything just begins to brown. The coconut will brown quicker, so you can do them on separate cookie sheets, or remove the coconut from the cookie sheet and continue to toast the almonds. But do make sure to have them toasted! The flavor is better and so is the texture in the sundae.
Do you have any favorite toppings for your ice cream? I can always use some new ideas!
Brown Sugared Pineapple, Toasted Coconut and Almond Sundaes
For the Pineapple
1 tablespoon butter
1/3 cup brown sugar
1 heaping cup fresh pineapple, cut into chunks
For the Sundaes
vanilla ice cream
toasted coconut chips or unsweetened coconut
toasted sliced almonds
Heat a small skillet over medium heat and add the butter. Allow it to melt almost completely.
Add in the brown sugar and increase the heat to medium high. Stir the sugar and butter together until the sugar has dissolved.
Add in the pineapple and stir to coat each piece of pineapple. Let it cook for 3-4 minutes, stirring occasionally, until the sugar mixture has thickened a bit and the pineapple has warmed through. Remove from the heat.
Scoop ice cream into 4 small bowls.
Divide the pineapple and sauce evenly among the bowls.
One of my very best friends introduced me to the wonders of homemade empanadas a few years ago. I’ve made them with her a couple of times, but never made them by myself. I am so glad that I came across the recipe again and decided to make them last week.
The dough recipe is simple and can be done by hand or with a food processor. It does need to chill before rolling, so make sure to give yourself at least an hour for that. Better yet, make the dough the day before or in the morning and it’s ready to use when you need it. The dough is easy to handle and it bakes up flaky and buttery and just plain amazing.
This pork carnitas recipe is from Simply Recipes, has terrific flavor and is the perfect filling for the dough. It’s definitely something I’m going to keep in my go-to file of recipes. You’ll have leftover meat if you make the full 3-4 pounds, and I plan to use some of it in tacos and freeze some for later. If you don’t have time to make the pork, then you can use ground beef seasoned with taco seasoning, shredded chicken, beans or a combination of vegetables. You can even add a little cheese to the filling if you’d like to.
Serve these lovely meat pies with sour cream for dipping, guacamole on the side, salsa, or maybe this sauce that I’ve been drooling over recently.
When we had these for dinner I served this Mexican street corn on the side. But they can stand alone as a meal with a simple green salad. You can also make them smaller and serve them as appetizers. I cut them into 5-inch circles and 2-3 was a good serving size for dinner.
Here are some good tips on freezing both baked and unbaked empanadas, as well as a few delicious sounding recipes for different fillings. I think I might have to whip up another batch to freeze for when we have a new baby on our hands in 6 weeks!
In the bowl of a food processor pulse flour and salt a few times. Add in the butter and pulse until butter in is pea sized pieces.
Whisk the eggs with 2/3 cup water and the vinegar. With the processor running, stream in the egg mixture just until the dough comes together. If it seems dry, add a few tablespoons of water.
Turn dough out onto a floured surface and pat together into a disk. Wrap in plastic and chill for at least an hour and up to a day or so.
Combine all the spices in a bowl and whisk them together.
Place the meat in a plastic bag and add the spice mixture. Turn the bag to coat the meat. Put the bag in the refrigerator and let the meat marinate for at least an hour and up to overnight.
Place the meat in the slow cooker with the vegetable oil and cook on low for 6 hours.
Remove to a cutting board and let cool until you can handle the meat, then shred it. If meat seems dry, add some of the juices in the crock pot back to the meat to moisten it.
Preheat oven to 425°F.
Remove dough from the fridge and cut in half. Return the other half to the fridge. Let it warm up for 10-15 minutes until it can be easily rolled out.
Flour a clean work surface and roll the dough out to 1/8 to 1/4 inch in thickness. Cut out rounds of dough about 5 inches in diameter, using a bowl as a guide.
Place a heaping tablespoon of filling onto one side of a round of dough, fold the other half over and pinch the dough together to conceal the filling. Place it on a parchment lined baking sheet.
Whisk an egg with a little water in a small bowl. Brush some of the egg wash onto the top. Crimp the edges with the tines of a fork. Cut a small vent in the top with a paring knife. Repeat with the remaining dough.
Take the other half of the dough out and repeat with another cookie sheet (or 2) while you bake the first batch.
Bake empanadas for 15-20 minutes depending on the size until pastries are golden brown.
There is a taco place that originally opened in Austin called Torchy’s. They have this incredible street corn that I get every time we go. It is so very delicious. The corn is crisp and flavorful. And then there’s this ancho aioli that they put on top with the cilantro and cheese that makes this corn dish truly amazing. Please try it if you ever find yourself at a Torchy’s in Austin, Dallas or Houston (and apparently Waco, Lubbock and soon College Station!). And Torchy’s, I’d like that ancho aioli recipe…
I love the idea of street corn on the cob. It’s also beautiful, all those lovely corn cobs lined up on a platter. But I think it’s hard to eat and when I’ve had it I find that all the yummy toppings fall off and that makes me sad. This way you can get the flavors of street corn without the mess or the sadness!
I have to honest with you. This corn is not the same and not quite as good as Torchy’s but it’s still delicious and you can make it at home! After looking through a few recipes for street corn, esquites, elotes en vaso, and other similar dishes with names I sound like a fool pronouncing, I came up with this recipe. A good thing to remember when putting this together is to taste as you go and adjust the amounts according to what you like. If you want your corn extra creamy, use more crema, if you want it more or less spicy, adjust the chipotle. Adjust the lime juice as well. If you use queso fresco like I did, you may need a pinch or so of salt. If you use cojita cheese (which I unfortunately could not find) then you may not need the extra salt since it’s a saltier cheese.
As people serve themselves they can garnish with as much cilantro, chili powder and cheese as they’d like. You can leave out the chipotle all together and serve it as a condiment as well, making sure to let everyone know that a little goes a long way! When Ben and I were newlyweds I made a meal for him that was so heavy on the chipotle that it was almost inedible. So be careful!
I sauteed the corn in a skillet, but you can boil it or grill it and then cut it off of the cob. I prefer it with a little color and roasted flavor so grilling or sauteing in a hot skillet would be the best way to go. I cut the corn off of 5 cobs and got about 2 cups of corn and it will serve about 4 as a small side dish. Just increase or decrease the amount of corn for the people you plan to be serving.
You can make this earlier in the day, just up to the point where you mix the corn, butter, crema, chipotle and lime juice. Refrigerate then reheat over medium-low heat until hot, stirring frequently. Then you can serve and garnish the cups.
Street Corn Off the Cob
5 ears of corn, husked and corn cut off the cobs
2 tablespoons of butter
2-3 tablespoons of crema mexicana (could also use sour cream or mayonnaise)
1-2 tablespoons of lime juice (plus a few extra wedges for serving)
1 minced chipotle pepper mixed with 3 teaspoons of sauce from a can of chipotles in adobo sauce
queso fresco (or cojita cheese)
cilantro, roughly chopped
Heat a cast iron skillet over high heat and add in the corn. Cook for 3-4 minutes, stirring just a few times so that the corn has an opportunity to char a bit.
Remove from the heat and add in butter and salt and stir until butter has melted.
Place corn in a bowl and stir in 1 tablespoon of crema and 1 tablespoon lime juice. Taste and add more crema and/or lime juice. Taste and season if needed. Stir in 1 teaspoon of the chipotle, taste and add more if needed.
Divide into cups and garnish with queso fresco, a sprinkle of chili powder and a few cilantro leaves. Serve with lime wedges.