- 1-3 Jalapeños with seeds
- 1 Bunch fresh cilantro (2oz), you can use half the bunch
- 5 Medium cloves garlic (1.5 tbsp)
- 1/2 Cup Hellman’s mayonnaise
- 2 Tbsp fresh lime juice
- 2 Tbsp avocado oil
- 1/2 Tsp kosher salt
- Freshly ground black pepper to taste
- Pinch of celery salt to taste
- Wash and prep your ingredients. Cutting the the jalapeños so they are smaller for easier blending.
- Combine all ingredients in the bowl of a food processor. Pulse and blend until fully combined
- Test the flavor. If you prefer it to be spicy add more jalapeños until you reach the desired heat.
- Store in an air-tight container in the refrigerator until time to serve.
Mexican Grilled Corn
Mexican corn is super easy. It seems complicated but mots of the work is done on the grill. Once the corn is cooked, you need to spread dress the corn.
- Simple oil like: vegetable, safflower or canola to wipe on the corn to encourage cooking and color
- 1 Cup Hellman’s mayonnaise
- 1 Tsp. Chili Powder
- 1/4 Tsp Cumin
- 1/4 Tsp Kosher Salt
- 3-4 Grinds of black pepper
- Shuck the corn. We like to pull the husks down to the bottom of each ear or you can also tie them for effect.
- Brush each ear of corn with oil and put on the grill. Try to keep the husks over the grill edge as they burn easily.
- Keep rotating the corn to encourage even cooking and to develop color. You may want to place on indirect heat.
- Once the desired cooking time is complete, remove from the heat/grill
- Mix mayonnaise with chili powder, salt, cumin and black pepper to make a paste
- Brush each ear with with the mayonnaise, making sure to cover it evenly. Sprinkle with Cotija cheese and chopped cilantro. Cotija can be most at most specialty grocers. (check out my picture for how to!) and place carefully on your platter
While we had wine with dinner the perfect margarita would have been an excellent choice as a pre-dinner cocktail.