What’s old is new again – what with the uber popularity of Kale, Brussel Sprouts and Rutabagas. In years past, Moms could not bribe the kids to eat these veggies.
A good example of an old but new veggie, is the gorgeous Lacinato Kale —- so beloved in Italy in slow cooked soups – now branded at the grocery store as “Dinosaur” Kale – hey, the kids will love it!
Also new on the veggie horizon, are vegetable mash ups – Kallettes (KALE-etts) which is a cross between brussel sprouts and kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli), and the gorgeous Romanesco aka broccoflower – a lime green vegetable that takes the best of broccoli and cauliflower and marries them together in a blissful union.
Best of all, lots of veggies are showing up as the star on menus and not just as a side anymore! Like charred rainbow carrots with sumac or street corn in a myriad of variations like my recipe for Grilled Mexican Street Corn Picks – perfect to serve as a fun summer appetizer or easy side dish. -Kathy
Grilled Mexican Street Corn Picks
Appetizer size, these make for a tasty line up for any grilling party. You can also make this recipe with whole ears of corn to serve as a side or cut the corn off the cobb. For “chili-heads” offer an assortment of hot sauces served on the side. For a unique presentation, skewer corn with cocktail forks after grilling.
Makes: 12 – 16 pieces
4 ears of fresh corn
1 lime
1/4 tsp. cayenne pepper
1/3 cup mayonnaise
2 tsp. minced fresh garlic
1/2 cup crumbled cotija cheese
1/4 cup finely chopped fresh cilantro
12 – 16 short sturdy wooden picks
Pre-heat a grill on medium-high heat. Soak skewers in water.
Husk the corn, then using a serrated knife, cut each ear into 3 – 4 pieces depending on size. Meanwhile, zest the lime into a small bowl, then cut the lime in wedges and set aside. Whisk in the chili powder, mayonnaise, and garlic. In a separate bowl, mix the cheese and cilantro.
Grill the corn, turning as needed until lightly charred and cooked through, about 5 – 6 minutes depending on your grill.
Remove from the grill and insert a wooden pick into each piece of corn. Spread each piece of corn with some of the mayo mixture to lightly coat – then roll in the cheese mixture, placing finished corn on a platter as you go. Squeeze the reserved lime over the corn and serve immediately.
Recipe by Kathy Casey Food Studios®
