Hi all! I am so sorry I have been MIA! Company in town and then we traveled - just busy doing life.
The girls were in town recently and we had friends over. I love to cook ahead of time so I don't spend all day in kitchen when we have guests. We were going to spend the day at our local pumpkin patch and I wanted something quick to re-heat when we got home.
I decided on Carnitas. I got this recipe from my college roomie. She made it with corn on the cob she that she prepared on the grill... and it was amazing. I just didn't have that kind of time. I remembered buying this frozen Fire Roasted Corn from Trader Joe's... and we loved it! It is great to keep on hand. I brought three bags and decided to just be creative with it.
I found this great recipe for Skillet Mexican Street Corn over at Simply Healthy Kitchen. Please visit Susan and follow her recipe. She actually cut corn off the cob to make this yummy corn. She has amazing pictures and detail! I would totally do this if I had more time. I pretty much took her recipe.... seasonings and all... and added to my frozen Trader Joes Fire Roasted Corn. It was so yummy! We topped our Carnitas with it. I think it would be amazing on any chicken, fish, shrimp etc. Some enjoyed in small street-taco size tortillas or layered as nachos.
I also made Mexican Pinto Beans to enjoy with our Carnitas and our Skillet Mexican Street Corn. It was a fabulous meal!
A few other items I made when the girls/guests were visiting....Amazing Pumpkin Bread, Chocolate Chip Oatmeal Caramel Bars, Heavenly Brownies, Sausage Pinwheels, Easy Overnight Cinnamon Rolls, The Pioneer Woman's Tator Tot Breakfast Casserole, The World's Best Snack Mix, Tomato Basil Soup and Mini Ham & Cheese Sandwiches. You probably see a pattern.... I make almost everything ahead of time!
Skillet Mexican Street Corn (adapted from Simply Healthy Kitchens)
6 ear of fresh corn, husks removed and kernels cut off the cob (4-5 cups)
( I used frozen Trader Joe's Fire Roasted corn)
1 Tbsp oil
2 Tbsp mayonnaise
1/4 cup green onions, thinly sliced
1 jalepeno pepper, seeded and stemmed and finely chopped (optional)
juice of 1 medium lime
2 ounces of Cotija cheese, crumbled (or Queso fresco or feta)
1 tsp chili powder
( I added a little cumin too)
Salt to taste
Heat oil in large skillet over medium high heat. Add corn and cook without stirring until corn begins to char (about 2-3 minutes) Toss corn and let cook for an additional 2-3 minutes (without stirring). Give the corn one final toss and repeat cooking 2-3 minutes until corn is charred on all sides. Turn off heat.
(Since I was using the frozen Fire Roasted Corn from Trader Joe's, I just heated the corn.... in a little oil...in the skillet on medium heat until warm and turned off the heat)
Add remaining ingredients and stir to incorporate. Add salt to taste. Serve immediately.
Serve over rice, beans, meat, etc. Garnish with extra Cotija cheese, green onion, cilantro, lime... can even add sour cream, cheese, avocado. Possibilities are unlimited!
If fresh corn is not available, you can use frozen corn (thawed) or canned corn.... 4-5 cups