Oaxacan Grilled Corn Food

OAXACAN- STYLE GRILLED CORN ON THE COB

Oaxacan- Style Grilled Corn on the Cob image

From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.

Provided by IngridH

Categories Corn

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons queso fresco
1 1/4 teaspoons chili powder
3 tablespoons Mexican crema (or sour cream if you can't find crema)
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 ears corn, shucked
1 lime, cut into 4 wedges

Steps:

Preheat your grill to medium.
Combine the queso fresco, chili powder, crema, salt, and cayenne in a small bowl.
Place the corn on the grill rack and cook about 8 minutes or until slightly charred. Remove to a serving platter and drizzle with the crema mixture.
Serve with the lime wedges for squeezing over the corn.

OAXACAN MARINATED GRILLED FLANK STEAK

Oaxacan Marinated Grilled Flank Steak image

From the Tucson restaurant A Cukinary Affair. Chef: Tim Vogl. He recommends serving this with Cuban black beans, grilled sweet Vidalia onions, grilled green Anaheim chiles and warmed fresh tortillas.

Provided by Mme M

Categories High Protein

Time P2DT10m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

12 dried ancho chiles, stems and seeds removed
2 serrano chilies, stems and seeds removed
6 fresh garlic cloves
1/2 bunch fresh cilantro
1 tablespoon dried Mexican oregano
1 tablespoon ground cumin
1 tablespoon cinnamon
1 teaspoon fresh black pepper
1/2 cup soy sauce
1/4 cup olive oil
2 fresh limes, juice of
3 lbs fresh flank steaks, cut into thirds

Steps:

In a medium saucepan, boil 4 cups of water. Place anchos into boiling water and cover, turn off heat. Let stand and steep for 15 minutes or until chiles are soft. Strain the chiles and reserve the chile water.
Into a blender, add the ancho chiles, serranos, garlic, cilantro, oregano, cumin, cinnamon, black pepper, soy sauce, olive oil and lime juice. Blend on medium speed until a paste forms. If this mixture is too thick, add some of the reserved chile water.
Put the flank steak and the ancho marinade into a large bowl. Thoroughly coat the beef on all sides, mixing with your hands if necessary. Cover bowl with plastic wrap and tin foil. Let beef marinate in your refrigerator for 2 to 5 days. (The longer you let it marinate, the stronger the flavors will be.).
Grill and cook the flank steak to your liking over a charcoal or mesquite fire.
When done, slice the meat thinly, cutting across the grain of the meat. Place meat on serving platter. Garnish with sprigs of fresh cilantro.

Nutrition Facts : Calories 874.4, Fat 46.5, SaturatedFat 14.1, Cholesterol 139.5, Sodium 2223.4, Carbohydrate 34.9, Fiber 13.5, Sugar 1.3, Protein 83.1

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