Elotes Corn Salad – lazy way

I know, I never post anything anymore. See what having a kid will do to you? But I wanted to get this written down because I keep making it!

Based heavily on Elotes Corn Salad by fiveandspice.com, but with some lazy person’s changes. Mainly, buying “fire roasted” corn, which is apparently a thing, and is SO good. (I have seen it at Whole Foods and Trader Joe’s.) It is like you grilled corn on the cob, cut it off, and then froze it. Which maybe someone did, but that someone wasn’t me.

Elotes Salad (serves 4)

  • One bag of “fire roasted” frozen corn
  • 1 lime (juiced)
  • 2 tbsp mayonnaise
  • 3/4 tsp chili powder
  • a pinch of cayenne pepper
  • 1/2 cup of crumbled Cotija cheese
  • 1/4 cup chopped fresh cilantro (make sure it’s not parsley… not that this has ever happened to me…)
  • salt and pepper
  • 1 ripe avocado, pitted, peeled and cut into chunks
  1. Microwave the corn per bag instructions.
  2. Add salt, pepper, mayo, lime juice, chili, and cayenne.
  3. Fold in cheese and cilantro.
  4. Salt and pepper to taste.
    (If you’re preparing ahead of time, like, say, for your coworker’s babyshower the next day, pause here. If not, march onward.)
  5. Stir in the avocado chunks.

Serve warm, cold, over tortillas, over the bowl with a spoon after your kid is asleep… I love this stuff.

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Banana Avocado Dip

We were hosting a banana-themed dinner party recently, and I was in search of an appetizer. (What, doesn’t everyone host banana-themed parties? No? Well, that does explain some of the looks I got at the grocery store checkout line!)

For the meal itself, we were contributing an Indian plantain curry and banana-stuffed french toast. However, I’d recently acquired some banana chips, and I was sure that with the right banana-based dip, they would be a big hit.

Martha, of course, had the answer. A banana-avocado dip. (Of course, she assumes that one would make one’s own plantain chips. Naturally. Because who doesn’t have a deep-fry thermometer? And obviously everyone loves that great, post-fry feeling of oil all over everything.)

Right, so I had the chips already. What complex, insane thing could Martha make me do for the dip?

Ripe avocado + ripe banana + fresh juice of a lemon + dash of salt. Mash everything together and serve.

It sounds weird, but I kid you not, this dip (which I literally made as guests were arriving) was a huge hit. Kids would love it. Tastes kind of like something that’s bad for you. Sweet, light, and perfect with the chips.

ps. Oh and hey look, it’s vegan, too. How about that!

Gelato Update

As I wrote back in July, I have long been on the search for fabulous gelato. So I was thrilled when, on two recent trips, I discovered some incredible versions of this artisanal delight.

Dolcezza

Tanya (of Veggie Love) dragged me into this Argentine gelateria, kicking and screaming. “I won’t have delicious things, I won’t I won’t!” Ok, total lie: It doesn’t take much to convince me to try gelato; simply pointing out the shop is usually all it takes. But once inside, I acted somewhat unusually. Rather than veering towards my usual choices of hazelnut or pistachio, I pointed at something else. “I’ll try the honey avocado,” I ventured bravely. Avocado?? Ice cream!?

Well don’t knock it ’til you’ve tried it, folks. That stuff was incredible. I’m an avocado lover generally, and Dolcezza’s gelato brought out the creamy avocado flavor amazingly, well complemented by the honey. It was neither overpowering nor overly sweet. We meant to bring some for our friends working down the street, but by the time we left, the gelato had sent us into such rapture we barely knew our own names…

♥♥♥♥♥ out of 5, for inducing amnesiac effects

Cones

While walking in the East Village of New York City with friends, I spotted a gelato shop on the corner of Bleeker and Grove street, called Grom. We were looking at the mouth-watering menu (caramel with Himalayan pink salt) when a man walked over and stuck his head into our huddle. “You want good gelato?” he asked in a thick New Yorker accent. Not waiting for an answer, he started pointing around the corner, saying, “the best stuff is right up this street, at Cones, right next to John’s pizza. They make it all by hand.”

Now I don’t know about you, but when complete strangers stop me on the street to tell me to go eat somewhere, I go there. Especially when they’re locals. So I dragged my group a block and a half up the street to Cones. Run by a charismatic and chipper Argentinian, the gelato is absolutely out of this world. The hazelnut, in particular, made me weak in the knees. The coconut, sitting in a cup next to a scoop of dark chocolate, made me moan.

♥♥♥♥♥ out of 5. Perfect date spot—the food itself is an aphrodisiac!