Best Pelota Recipes

MEXICAN STREET CORN RECIPE

Mexican Street Corn Recipe image

This Mexican Street Corn Recipe is the perfect side dish. It's the perfect combination of sweet, savory and spicy all at once.

Time 20m

Number Of Ingredients 8

Ingredients

4 cups Corn
2 tbsp Mayonnaise
1 tsp Chili powder
1 tsp Cayenne Pepper
1/2 cup Cilantro, minced
2/3 cup Cotija Cheese
2 tbsp Lime juice
1 tbsp Butter

Steps:

Add corn and butter to a skillet. Roast until slightly browned.
Once the corn is cooked, add in lime juice, spices, mayonnaise and cheese. Stir until well combined.
Top with chopped cilantro and lime wedges.

Nutrition Facts : Calories 203 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 148 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

POLENTA COOKIES

Polenta Cookies image

The word polenta does not actually refer to a specific grain, but rather a porridge dish made from a coarse grind of cornmeal. These cookies have a wonderful buttery crunch that is terribly addictive, so you may want to double this recipe and keep a log or two in the freezer for whenever the mood strikes you.

Provided by Food Network

Categories dessert

Time 2h5m

Yield 2 1/2 dozen

Number Of Ingredients 8

Ingredients

1 1/2 cups polenta, stone-ground grits or coarse cornmeal, plus additional as needed
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter
2/3 cup sugar
2 large eggs plus 1 large egg yolk
1/2 teaspoon vanilla extract

Steps:

In a bowl, mix together the polenta, flour, baking powder and salt.
In a mixer, cream together the butter and sugar. Add the eggs and yolk one by one, then add the vanilla. Add the dry ingredients and mix until a firm dough forms.
Divide the dough in half, place each piece onto a piece of parchment or wax paper, and shape the dough into a rough log about 2 inches in diameter, dusting with cornmeal as needed to prevent sticking. Roll up in the paper, twisting the ends to seal, and roll back and forth a few times to smooth out the shape. Refrigerate at least 1 hour. (At this point, the dough can be frozen for up to 2 months.)
Preheat the oven to 350 degrees F, and line 2 cookie sheets with parchment paper or silicone baking mats. With a sharp knife, cut the cookies into 1/2-inch slices, and place on the prepared cookie sheets about 2 inches apart. Bake, rotating halfway through, until cookies are just golden, 16 to 18 minutes. Transfer to a rack to cool completely, about 20 minutes.
Polenta cookies can be stored in an airtight container for up to 3 weeks.