Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, August 22, 2012

Mexican-style Grilled Corn--a great serving of summer’s gold

Corn, marvelous corn. Hubby had toted home a bucket-load of it and filled the refrigerator’s vegetable bins. I loved the grocery circular’s recipe for Mexican-style grilled corn, designed to be served with a wonderful creamy coating mixture of sour cream, mayonnaise, cheese, and cilantro. But I didn’t want to fire up the outdoor grill just for roasting some ears.

The recipe suggested that as an alternate to grilling, simply cook the corn in a cast-iron skillet set over high heat. That I could do. Then in the end, you take the grilled corn and toss it in the bowl with the mayonnaise mixture to give it an even coating. This is the type of corn that the recipe says you see as South-of-the-Border street food—often served on a stick to simplify the act of walking around with this portable snack.

Best thing was (besides the coated grilled corn being a delight) you could set aside some of the mayo/sour cream/cilantro mixture as a dip for veggies after you used the other portion to surround the corn. Great dip!

Mexican-style Grilled Corn

1 cup mayonnaise
1 cup sour cream (I used fat-free)
1/2 cup freshly chopped cilantro leaves
1 1/2 cups crumbled feta cheese
1/4 cup lime juice
1/8 teaspoon cayenne
2 tablespoons vegetable oil
8 ears corn, husked
lime wedges, for serving

In a large bowl combine the mayonnaise, sour cream, cilantro, cheese, lime juice, and cayenne. Preheat a grill to high (or heat up a cast-iron skillet). Brush the corn with vegetable oil. Grill the corn; turn every minute or two, until it is lightly charred in places, about 5 minutes total. Toss the grilled corn with the mayonnaise mixture. Serve immediately with lime wedges and plenty of napkins. Refrigerate any leftovers. Serve 8. (Source: Kroger grocery circular)

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