Street Corn (Elote)

Street Corn (Elote)

12 oz frozen corn, you can use fire roasted canned corn as well

1 Tbsp olive oil

2 tsp minced garlic

2 tsp minced jalapeno

1/4 cup finely chopped green onions

1 large lime (1 1/2 Tbsp lime juice)

3 Tbsp mayo

3 Tbsp sour cream

1/4 tsp chili powder

1/8 tsp cumin

Cotija

In a large skillet heat oil over medium high heat and add corn and toss to coat with oil. Then spread into a single layer. Let the corn cook for a few minutes before stirring. You want to get a nice char/browning on the corn. Once corn is nicely charred, remove from heat and cool. I like to spread it on a plate and cool it in the fridge to speed up the process.

While the corn is cooling, make the dressing: In a separate bowl, zest and juice the lime to get 1/4 tsp zest and 1 1/2 Tbsp juice. Whisk together the zest, juice, mayo, sour cream, cumin, 1/4 tsp paprika, chili powder, 1/4 tsp salt, and 1/4 tsp pepper.

Once the corn is cooled, stir in cilantro, green onions, and jalapeno. Pour the dressing over the corn and mix until well coated.

Sprinkle with cotija before serving. I will mix in the cotija right before serving if i am serving this at a party.

BBQ Pulled Pork Rub

 BBQ Pulled Pork Rub

1/2 c smoke paprika

2/3 c dark brown sugar

1/4 c kosher salt

1/4 cup garlic powder

2 Tbsp chili powder

2 Tbsp onion powder

2 Tbsp chipotle chili powder

1 Tbsp cayenne pepper

1 Tbsp cumin

1 Tbsp dry ground mustard

Mix together all ingredients in a bowl. Store in airtight container. I store mine in mason jars.

Use 1/3-1/2 c of rub for a 10 pound pork butt.

BBQ Sauce

 BBQ Sauce

1 1/2 c  ketchup

1/2 c apple cider vinegar

1/4 c Worcestershire sauce

3/4 c packed light brown sugar

2 Tbsp yellow mustard

1 Tbsp paprika

2 tsp onion powder

1 tsp ground black pepper

4 garlic cloves, minced

1/2 c water

Combine all ingredients in a saucepan, bring to a boil. Reduce heat and simmer, uncovered, for 30 mins, or until sauce is thickened.

Add more sugar or seasonings to taste if desired. Then remove from heat. Cool completely to room temperature, then cover and store in the fridge for up to 2 weeks.

Alabama White Sauce (White BBQ Sauce)

 Alabama White Sauce

1 1/2 cup mayo

1/4 cup apple cider vinegar

1 Tbsp prepared horseradish 

1 Tbsp lemon juice

2 tsp Worcestershire sauce

1 tsp spicy brown mustard

1 tsp white pepper

1 tsp kosher salt

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cayenne pepper

1 Tbsp brown sugar

Add mayo, vinegar, horseradish, lemon juice, worcestershire, and mustard to a small bowl and whisk until smooth.

Add seasonings and whisk until evenly distributed.

Transfer to condiment bottles for easier use, or store in an air tight container. Refrigerate for 1-2 hours before serving, or overnight for best flavor.