Mexican Street Corn

This is my favorite summer recipe for eating corn on the cob.  Instead of buttering the corn, a mixtures of sour cream, mayonnaise, and seasonings, with some lime juice is spread over the corn.  If you wish you can roll the corn in some Cotija cheese crumbles.  I recommend doing this.  It takes the flavor to a whole new level.

Mexican Street Corn
From Our Best Bites 

Ingredients

4 ears fresh corn on the cob, cooked and warm
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4–1/2 teaspoons lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
tiny pinch kosher salt
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Instructions
1. While corn is cooking, combine mayo, sour cream, lime zest and juice, cayenne pepper, chili powder and salt.
2. Spread mixture on warm corn and then roll or sprinkle with cheese.

Cucumber Mint Limeade

Tangy, refreshing, a taste of summer.  The combination of cucumber, mint, and limes makes a delicious and satisfying summer beverage.   A nice alternative to the standard lemonade and iced tea.  You start by liquifying a cucumber in a blender and then you make a simply syrup infused with mint.  Strain into a pitcher add the lime juice and water.  Stir and serve over ice.  That is all there is to it.  Enjoy.


Cucumber Mint Limeade

Ingredients:
1 English cucumber - peeled
4-1/2 cups water plus 1/4 cup for liquifying  the cucumber
1 cup sugar
1/4 cup fresh mint leaves
1 cup lime juice

Directions:
1. Slice cucumber and place slices in a blender.  Add 1/4 cup of water and blend on high until liquefied.
2. Strain through a sieve into a pitcher, pressing to extract juice.  Discard solids.
3. In a small saucepan, bring 1 cup of water to a boil.  Remove from heat and stir in sugar until dissolved.  Add the mint and let sit for 30 minutes.
4. Strain the syrup into the  pitcher with the cucumber.  Add the remaining 4-1/2 cups of water  and lime juice to the pitcher and stir.
5. Chill.  Serve.

Lime-Avocado Ice Cream

Avocado ice cream?  At first, I was skeptical. I wasn't sure how avocados would fair as the main ingredient for ice cream.  Let me tell you - it is wonderful.  It has been a long time since I have tasted such delicious ice cream.   It is so rich and creamy and has a wonderful buttery texture.  The lime and the avocados compliment each other to make a delicious frozen treat.  It kinda tastes like Key Lime Pie filling.  Besides the flavor another big plus for this recipe is no ice cream freezer required.  Everything is done in your blender and then the "custard" is poured in a metal pan.  Freeze for 2 hours - stir - freeze for 2 hours and serve.  That is it:)  Your delicious ice cream  is ready to enjoy.



Lime-Avocado Ice Cream
From Good Housekeeping Magazine

Ingredients:
3 ripe avocados
1 (14-ounce) can sweetened condensed milk
1 cup whole milk
1 tablespoon finely grated lime peel
3/4 cup lime juice (6 limes)
1/4 teaspoon salt

Directions:
1. In a blender add the avocados, sweetened condensed milk, and the whole milk.  Puree until smooth.
2. Add the lime peel, lime juice, and salt.  Blend until smooth.

Everything Blended Together

3. Pour into a 9-inch square metal pan.  Freeze 2 hours.  Stir frozen edges of ice cream toward center.  Freeze 2 hours longer or until firm.  Serve.

Ready For The Freezer