I love cooking and this is where I eat my favorite recipes and how to prepare them.
A friend once described my food as “uptown foodies meet real life,” which perfectly sums up my cooking philosophy.
Others are my adaptations of recipes I’ve collected over the years, along with some special recipes I inherited from grandmothers and grandmothers.
Every recipe on the blog has been tried by my husband and three hungry boys. My kids also helped me create, cook, bake and photograph the many dishes you will find here.
I have a degree in Advertising from Brigham Young University and would love to use these skills here at Let’s Dish. I keep artisan vinegar in stock and a tub of Cool Whip in the freezer. Because that’s what the phrase “Uptown Foodie meets real life” is all about!
Hope you discover many of our favorite recipes here at Let’s Dish.
° 4 ears of corn (remove the peels and threads)
° 1/4 cup Mexican cream
° 1/4 cup mayonnaise
° 1/4 teaspoon garlic powder
° 1/4 teaspoon onion powder
° 1/8 teaspoon ground chili powder
° 1/8 teaspoon salt
° juice of half a lemon
° 2 teaspoons chopped coriander
° crumbled cottage cheese, or fresco queso
° Chopped Coriander
° chili powder
Remove the husk and silk from the corn. If you grill, preheated grill. Put the corn kernels on the grill and cook for 3 minutes, then turn the corn to continue cooking on the other sides. Keep it until all sides are done. If using a frying pan, heat the skillet over a medium heat, adding a little olive oil, about 1 teaspoon. Add the corn and cook for 3 minutes, then transfer to continue cooking the other sides of the corn. Keep it until all sides are done .
When corn is cooked , prepare sauce. Add Mexican cream, mayonnaise, garlic powder, onion powder, chili powder, salt, lemon juice, and chopped coriander in a small bowl. Mix until combined
Once the corn is ripe, put it on a plate. Brush the sauce or spread it over the entire piece of corn.
Add toppings of your choice, Cotija or queso fresco, cilantro, chili powder, extra lemon juice.