Creamy Confetti Corn

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This post is alternatively titled: How to Make Your Vegetables Less Healthy. Just wanted to acknowledge that up front. Nothing makes vegetables yummier than bacon and cheese! Maybe you have picky little kids who you’re trying to convince to eat something other than mac & cheese and frozen chicken nuggets (describing my brother Jeffrey from age 5 to age 21…)? Or maybe you’re just trying to find a veggie side dish that’s a little bit more decadent? That’s what I was doing when making this dish. All I was craving for dinner was chips and dip – since apparently that is not a true meal (says who am I right??), an indulgent side dish was in order.

I’ve had this recipe pinned for a long time – I feel like I type that sentence a lot around here. This one has been pinned 114,000 times! It’s so impressive to me when blogs take off like that – so cool! We have quite a ways to go before we would reach that level – but hey man, one of our recipes, Bay Scallop Risotto, has been pinned 33 times! Given that I’m still shocked to see that people who are not related to me have ever read this, that’s pretty spectacular! I guess that’s the internet for you…

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Creamy Confetti Corn

(Adapted from Mel’s Kitchen Cafe)
Ingredients: 
  • 6 strips of bacon
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 4 ears of corn, kernels removed
  • 1 green pepper, chopped
  • 1 red bell pepper, chopped
  • 3 tbsp milk
  • 1 (8oz) package cream cheese, cubed
  • 2 tbsp hot sauce (we love Frank’s Hot Sauce!)
  • Salt & pepper to taste
  • Green onions, sliced to top
Instructions: 
  1. In a large skillet, cook your bacon until it’s very crispy. Remove to the side on a paper towel.
  2. Pour off the bacon grease, except for just a thin coating of the pan.
  3. Over medium heat, cook the onions and garlic for 3-4 minutes, until softened and fragrant.
  4. Turn heat down slightly (medium-low), and add the rest of the vegetables and milk. Stir together and then cover pan. Cook for 6-8 minutes in this way, stirring occasionally.
  5. Remove lid and stir in the cream cheese and hot sauce. Cook for another ~5 minutes until the cream cheese is well-incorporated and coats the vegetables as a creamy sauce.
  6. Season with salt & pepper to taste.
  7. Crumble bacon into bits and top the dish with this and sliced green onions.
Serves 6-8 as side dish

Esquites Americano

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Have you heard of elote, the beloved Mexican street food? Mexican street vendors sell you a char-grilled cob of corn, slathered with crema or mayonnaise or sour cream, cilantro, chili powder, cheese, lime juice, and maybe a few other ingredients. People rave about it! I’ve never had it, mostly because I haven’t spent much time in Mexico, and also because I don’t live in a big city with tons of street vendors. Also… because I haven’t ever been able to wrap my head around mayonnaise on my corn on the cob. I’m sure it’s amazing, because everyone says it’s amazing, but I haven’t quite made that mental leap yet.

But here’s the thing. Turns out, Mexicans also make a delicious dish called esquites, which as best I can tell, is basically elote in a bowl. For some reason, combining all those exact same ingredients in a bowl makes way more sense to my crazy brain. So I thought I’d dip my toe in and try esquites, hopefully as a gateway. My concoction is adapted from this one. We call our version Esquites Americano, solely based on the addition of the American favorite – bacon. We ate this as a dip with tortilla chips, but it works as a side as well. It’s as delicious as people say!

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Esquites Americano

(Adapated from Serious Eats)
Ingredients: 
  • 2 strips of bacon, chopped into small lardons
  • 4 ears of corn
  • 1 jalapeño, finely diced
  • 2 large cloves of garlic, minced
  • 1/2 cup of fresh cilantro, roughly chopped
  • 1 tbsp ancho chili powder
  • Juice of 1/2 lime
  • 2 tbsp mayonnaise
  • 3oz cojito (or feta) cheese
Instructions: 
  1. Place the bacon in a large pan, over medium heat. Cook until the bacon is crispy, and then remove to the side.
  2. Remove corns from its ears. Add the corn, jalapeño, and garlic to the pan. Increase heat slightly to medium-high. Stir to coat in the bacon fat.
  3. Cook, stirring every 2 minutes, until corn begins to brown.
  4. Combine ingredients from the pan in a large bowl with the cilantro, ancho chili powder, lime juice, and mayonnaise. Stir to combine well.
  5. Refrigerate until dip has sufficiently cooled.
  6. Then add cheese, crumbled or roughly chopped to the dish. Stir and enjoy!
Serves 4. I would double or triple if using as a party appetizer.