guest post -> alana {the food}

by Holly on September 16, 2011

in guest posts

i’m alana from the food, {} and i like to trick people.
you see…i’m sneaky, totally devious, and pretty much downright underhanded.
why, you might ask?
because i invite people over for dinner.  and then i realize that i don’t have anything really worthy of serving my guests in the kitchen.
and that’s when the conniving gal inside me totally comes out to play, by whipping up something gourmet, from totally pedestrian ingredients.
(and that conniving gal’s name is maria, as generally she whips up something mexican) 
after searching high and low, through cupboards and crispers, the ingredients started coming together. 
first, fresh corn, onions, and lime. 
then, tomatoes, avocados, zucchini and peppers. 
from the freezer out came corn tortillas, and from the pantry came black beans.
let the manipulation begin!
a light bulb went off when i recalled reading this post on smitten kitchen {}  and my flexitarian self salivated all the way through it’s vegetarian bounty.
(see!  reading blogs incessantly is totally productive!)
so i marched on, and i made the most insatiable corn mixture a conniving gal could ever ask for. 
i know ms. everythingtarian herself has beer, sriracha, and banana oats on her list of faves, but no joke, corn and i are BFF’s…i love the stuff, can’t get enough.

here’s my take on the corn:
6 ears fresh corn, husked
2 tablespoons butter
1 medium white onion, diced
1 teaspoon garlic, minced
juice of 3 limes
1 teaspoon chili powder (approximately)
salt + pepper, to taste
hot sauce or diced jalapenos, to taste (for those who like it hot!)
1.  char the corn on the bbq, or on a gas range if you’re lucky enough to have one.  set aside to cool (if you are impatient like me, stick them in the freezer for a few minutes).  if you need instructions on how to char the corn, edible perspective {} did a lovely instructional guide 
2.  once corn is cool enough to hold in your hot lil’ hands, slice the kernels off the cob and set aside
3.  in a large skillet or pan, heat butter until melted + slightly golden
4.  add onion to skillet and saute until translucent
5.  add garlic and charred corn to skilled and saute until heated through
6.  squeeze lime juice over mixture, give it a good stir, and remove from heat
7.  sprinkle chili powder over mixture and give it a good stir
8.  season with salt, pepper & hot sauce or jalapenos (if desired) 
this mixture became the (showstopping) base of the tacos. 
actually, they were really small tacos…let’s call them tiny tacos, shall we?
the corn is so insatiably delicious.  the lime makes it zippy, the chili brings it back down to earth, and the onions and garlic…well, onions and garlic are just the backbone that bring so many recipes together, aren’t they?  i ate the leftovers for three days afterwards as a side dish to less than stellar and totally unworthy main dishes.
toppings are endless.  we had black beans, julienned zucchini + red peppers, lime wedges, crumbled feta cheese, lime crema (sour cream + lime juice = lime crema), homemade guacamole, and homemade pico de gallo.
the moral of this story is that sometimes you have to be crafty and cunning (and use what you have on hand) to be gourmet, in order to please your dinner guests. and really, unless you are serving the goddess incarnate that is the barefoot contessa {}, nobody will ever know the difference!


Liz @ IHeartVegetables September 16, 2011 at 11:52 am

That looks AMAZING!!!! I want some!

Hillary September 16, 2011 at 4:49 pm

I’m actually drooling. Gross, but true.

Linda September 20, 2011 at 11:36 pm

Thank you for posting this!! I can’t wait to try it! :)

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