Mexican Night

Here are two recipes that made for a successful Mexican night.

Grilled Corn with Lime and Crema


  • 4-6 ears of fresh corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Cooking spray
  • 1/4 cup Crema Mexicana (found in the refrigerated section next to cheeses)
  • 1 juice of fresh lime
  1. Preheat grill to medium-high heat.
  2. In a bowl combine chili powder, S&P
  3. Husk corn and place directly on grill rack that has been coated with cooking spray. Turning frequently, cook for 12 minutes.
  4. Remove corn from grill. Drizzle, sprinkle, and spritz the crema, season mixture, and lime juice
**I ended up having to grill the corn on a panini press when realizing our gas grill was out of propane. It worked out just fine, taking a little longer than 12 minutes.
(adapted from: Random Anderson)

Garlic Lime Chicken
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1 clove garlic, minced
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 juice of fresh lime
  1. In a bowl mix S&P, cayenne, paprika, 1 clove minced garlic, onion powder, thyme, and parsley. Rub this mixture on both sides of chicken breasts. Spritz half a lime over chicken.
  2. In a saute pan, heat butter, olive oil, and 1 clove minced garlic on medium-high heat. Saute chicken until golden brown for about 6 minutes on each side.
  3. Before serving spritz half a lime over chicken.
(Adapted from: Ezra Pound Cake)


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