GORDON RAMSAY RECIPES

I know a recipe came out well when my wife Michele says
something to the effect of, “we can never have this made any other way, ever,”
which is exactly what she said after tearing through two ears of this amazing
Mexican-style grilled corn. She wasn’t kidding.

I have no idea how authentic this is, as I’ve never had this
in Mexico, or even prepared by actual Mexicans, so let’s play it safe and just
say this was inspired by “elote,” as it’s called. I’m sure there are hundreds
of variations, but the one constant seems to be the final step, which consists
of grating copious amounts of Cojita cheese over the seasoned ears.

Cojita can be found in any large grocery store (at least in
California), and for me it’s like a bland, slightly drier Feta cheese. I know
that doesn’t sound especially appetizing, but when combined with the creamy
chili mayo, and the smoky grilled corn, it’s absolutely to die for. In a pinch,
Parmesan or Feta would work, but I can’t imagine it being as perfect.

There should be no shortage of fresh corn on the cob this
time of year, so I highly encourage you to get some (twice as much as you think
you are going to eat), and give this amazing recipe a try soon. Enjoy!

corn on the cob, boiled in salted water for 5
minutes, drained

melted butter, as needed

grated cojita cheese, as needed

For the chili mayo (makes enough for about 8 ears):

generous 1/2 cup mayonnaise

1 tbsp ground ancho chili powder

1 tsp smoked paprika

juice of one lime
salt to taste if needed

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I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

I’ve been doing this for five or so years now, and this may
be my favorite version. Just adding the always interesting Asian pear to a standard
coleslaw would’ve been a nice enough touch, but what made this so special was
the subtle heat from the pickled ginger.

I can just imagine how great that piquant punch is going to
work with roasted turkey, and while I still have weeks to wait for official
verification, I’m pretty confident. I’m also confident you’ll be able to find
some pickled ginger, especially if you have any sushi bars near you.

By the way, this is not one of those “make the day before”
coleslaws. You want everything fresh and crisp, and if you leave it overnight,
not only will it get soggy, but it will be way over-marinated. You can make the
dressing beforehand, as well as slice up the ginger and cabbage, but wait until
an hour before the dinner to cut the pear and toss everything together.

Anyway, if you’ve never considered a coleslaw for one of
your holiday side dish selections, I hope this unusual, but very delicious
variation inspires you to give it a try. Enjoy!

Ingredients for 6 servings:

1/2 small green cabbage, thinly sliced

1 large Asian pear, thinly sliced

1/3 cup finely sliced pickled ginger

1/4 cup sliced green onions

1 tsp toasted sesame seeds

For the dressing:

1/2 cup mayonnaise

1/3 cup seasoned rice vinegar

1/2 to 1 tsp yellow miso paste, or to taste

hot sauce to taste (I used sriracha)

*Best if tossed together no more than an hour or two before
service.

Tag: cup mayonnaise

Mexican Grilled Corn “Elote” – The Last Grilled Corn Recipe I’ll Ever Need

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Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

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