Delicious if you like some heat, look for a smoky Mexican chili powder.
Grilled Corn with Queso Fresco, Lime & Chili
You can find grilled corn on the street in many different countries, but we particularly love the Mexican version with queso fresco, lime and chili.
2 ears of corn, shucked
1 tablespoon vegenaise or mayonnaise
½ a lime
a knob of queso fresco
pinch of sea salt
pinch red chili flakes
1. Pre-heat a grill (or grill pan) over medium high heat.
2. Place corn on grill and grill for about a minute on each side, until nicely charred all around.
3. Add a dollop of vegenaise and crumble the queso fresco over the top. Then, add a healthy squeeze of lime and a sprinkling of sea salt and red chili flakes. Eat immediately.
In short, The Neelys know how to entertain, and they know how to do it every month of the year—soul food style. From Easter to Mother's Day to Girls' Night, to Thanksgiving, of course, they've covered it (their personal tips on entertaining included). I was especially excited by their...
The appetizer combo for lunch the day we cooked at The River Café was Artichokes alla Romana served with greens, fresh mozzarella and bruschetta. The Artichokes were boiled with fresh flavorful herbs and garlic, then baked until they were crispy.