Taco Party Woot Woot

Hola! We had friends over the long weekend and in a bid to keep things simple, we had tacos and quesadillas. These were friends KW has known since they were kids and it was just lovely to have old friends over.

Chicken Quesadilas

Chermoula Fish Tacos with guacamole and sour cream 

Mexican Street Corn - Elotes

While this is not a traditional recipe, I thought it was yummy enough to share it. I took some liberties with cheese as I couldn’t find queso or comte here. I substituted the Mexican cheeses with Parmesan and the end result was bang-on tasty - I had an entire corn myself HA!

Mexican Street Corn - Elotes 

Ingredients

• 6 ears corn 
• 1/4 cup mayonnaise 
• 1/4 cup sour cream 
• 1/2 teaspoon garlic powder 
• Juice of 1 lime
• 1/2 cup parmesan 
• 4 tbsp smoked paprika or chili powder (optional)
• 1/4 cup chopped fresh cilantro leaves

Method 

1. Preheat oven to 400 degrees F. 
2. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
3. Place corn husks directly on the oven rack and roast until corn is soft, about 25-30 minutes. You can remove the husks if it creeps you out.
   
4. Peel down husks and spread with mayonnaise mixture. Be generous.
5. Serve immediately, garnished with chili powder, parmesan and cilantro. Sidenote: I hate cilantro but they make the dish so pretty!