Mexican Street Corn Salsa

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This Salsa is using Corn on the Cob, in our stores we have some really sweet corn, and its hard to sample out an ear of corn LOL!! ūüėõ

I was also told that Mexican Street Corn was trending ūüôā

So I made it into a salsa with some other bits added, I also used a local company here in town that sells Gourmet Herbs and Spices.

We have partnered with them and we now have a great selection of some of their Herbs and Spices.

Colonel De Gourmet Herbs & Spices is the company please check them out online.

Summer is great for corn, so next time you pick some up, pick up some extra and try my recipe!!

This would be a great straight up Corn Salsa, just do not add the Sour Cream, Mayo or cheese, or heck add the cheese…LOL

Here are a few pictures and enjoy the recipe!!

This is the base mixture, corn, tomatoes, onion, cilantro & lime juice

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I added the sour cream, mayo and seasonings and let set over night.

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Right before serving I added the Cheese (I used Feta since our stores do not carry Cotija Cheese either works)

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Now just serve with Chips!!

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Chef Amy's Mexican Street Corn Salsa

6 ears Corn on the Cob, cooked & cut off the cob
¬Ĺ cup mayo
¬Ĺ sour cream
2 tsp. lime juice
2 tsp. Colonel De‚Äôs ‚Äď Chipotle Spice Blend
1 tsp. Colonel De’s Garlic Goodness
¬Ĺ cup fresh cilantro, chopped
3 Tbsp. onion, diced
1 container grape tomatoes, diced, about 1 ¬Ĺ cups
6 oz. Feta Cheese crumbles (or Cotija Cheese)

Mix all ingredients together except Feta Cheese, let mixture chill for at least an hour or longer.  Right before serving stir in Feta Cheese, and serve with Tortilla Chips.  Enjoy!!

Soups Around the World!

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Last week I had a cooking Event at one of our stores, my sponsor was College Inn Broth.

Plus I wanted to add some seasoning from a local company that is exclusive in our stores, Colonel De’s Seasonings.

So here are the soups that I did and the recipes, I hope you will enjoy and make them ūüôā

Irish Garlic Potato Soup

Irish Garlic Potato

Irish Garlic Potato Soup

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
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2.25 lb. Klondike Goldust Potatoes, sliced
.75 lb. sweet onion, sliced
3 – 14.5 oz. cans College Inn Chicken Broth
2 Tbsp. butter4 tsp. Colonel De’s Garlic Goodness
1 cup half and half
¬Ĺ tsp. kosher salt or to taste

In stockpot add butter and onions, cook over med-high heat for about 5 minutes.
Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.
Remove from heat, with an immersion blender blend until smooth or leave a little chunky.  If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.
Once blended add back to pot, add salt and add half and half, warm on low and serve.
Optional – Add onions straws and chives for a garnish.

Paired with Guiness Draught Beer

Mexican Pozole Soup

Pozole

Mexican Pozole

  • Servings: 6
  • Time: 1hr
  • Difficulty: easy
  • Print

2 – 15.5 oz. cans hominy
3-4 – 14.5 oz. cans College Inn Beef Broth
3-4 cups shredded pork
3 tsp. Colonel De’s Chipotle Seasoning

Add to a large stock pot broth, hominy, pork and seasonings, bring to a boil and serve with garnishes below:

Shredded cabbage
Radish slices
Chopped onion
Chopped hot peppers
Avocado slices
Lime wedges
Tortilla chips
Chopped Cilantro

Paired with Negra Modelo Beer

 

Avgolemono (Greek Lemon & Chicken Soup)

Avgolemono

Avgolemono

  • Servings: 6
  • Time: 45mins
  • Difficulty: easy
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64 oz. College Inn Chicken Broth
Shredded chicken breast from whole chicken
2 tsp. Colonel De’s Greek Seasonings
1 cup instant rice
4 eggs
2 tsp. cornstarch
2 Tbsp. water
¬ľ – ¬Ĺ cup lemon juice, per your taste
salt to taste

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked.
In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice.  Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break.  Stir mixture into the rest of the soup.  Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

 

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Pho Bo

 

Pho Bo

  • Servings: 6
  • Time: 3hr
  • Difficulty: easy
  • Print

8-10 cups College Inn Beef broth
1 Colonel De’s Pho soup pouch
1 pkg. rice noodles
sirloin steak, trimmed and thinly sliced, kept raw

Green onions, tops thinly slice
fresh cilantro leaves

Add broth and pho pouch to a medium pot and bring to a boil, then let simmer for 3 hours.

Cook rice noodles as directed and drain.  Place portion of noodles in a large individual soup bowls, sprinkle of green onions and cilantro leaves.

Top that with a few thin slices of raw sirloin, set bowls aside.

Make each garnish plate with below

Bean sprouts, Thai basil leaves, hot sliced peppers, some sriracha and hoisin sauce.

Before serving bring broth up to almost a boil, ladle broth in to your bowls.  And add garnishes to your bowl as you wish. 

Paired with Kirin Ichiban Beer

Hope you Enjoy!!!  Cheers РChef Amy!!

Spicy Mexican Brownies with Warm Mexican Chocolate Pudding

5 Comments

These brownies are moist and delicious and with the warm pudding on top takes it over the top.  Make this dessert to spice up the end of your meal or have the girls over with coffee it will be a hit for sure!!

 Spicy Mexican Brownies

2 ounces unsweetened chocolate (like Baker’s)
3 discs Ibarra Chocolate or Nestle Abuelita Chocolate

1 ¬Ĺ sticks butter
1 cup brown sugar
2 tbsp. Vanilla (Mexican if you can get it)
3 eggs

1 ¬ĺ cup flour
¬Ĺ tsp. baking powder
¬Ĺ tsp. salt
1/2 Р1 tsp. chipotle chile powder (depends on the level of spiciness you want)

In a small sauce pan add all chocolate and butter, whisk together until melted, pour into small bowl, set a side to cool for about 15-25 minutes.  In a large bowl add brown sugar and beat in chocolate until well combined, add eggs one at a time , making sure each egg has been fully incorporated before adding the next.  Add vanilla, then fold in dry ingredients, just until blended.
Bake at 350 degrees for 25-30 minutes in a 9×9 or 11×13 baking pan.

 

Warm Mexican Chocolate Pudding

1 egg¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ cup sugar
2 cups 1% milk                                             
1 tbsp. cornstarch
1 tbsp. cocoa powder                                  1/8 tsp. salt

1/4 tsp. cinnamon                                        1 tbsp. espresso powder
1 tsp. butter                                                    1 tsp. mexican vanilla, if you have it, but any will work
1 disc Ibarra Chocolate or Nestle Abuelita Chocolate                  

In a medium bowl add egg and sugar, whisk together, then add milk, cornstarch, cocoa, salt, cinnamon and espresso powder, whisk until combined.  Add mixture to a medium saucepan and cook on medium heat until thick and bubbly, whisking constantly for about 15 minutes.

Remove from heat add Iberra or Abuelita chocolate, vanilla and butter, whisk until chocolate has melted and pudding is creamy.  Set a side for 15-20 minutes before serving, can set longer to be a room temperature, store extra in an air tight container in the refrigerator, use with in 3 days. **Note Рthis pudding will not set up, it will be runny, this is because the lack of the amount of cornstarch used.

Add some spicy whip cream on top too.¬† Whip 1 pint of heavy whipping cream with 2 tsp. McCormick Cocoa Chile Blend, add a dollop on top of the brownie with that warm pudding…so so good…Enjoy!!!!