Friday, July 24, 2009

Sara's Sammies and Grilled Mexican Corn

Decided to try my own version of salmon tacos and grilled corn. An upside down muffin tin makes a great "filling station" for the tacos. Next time I will use soft, not hard, taco shells. Soft flour tortillas would complement the fish better.

The grilled corn is awesome!

Make sauce first: 1/2 cup sour cream
1/2 t cumin
1/2 t salt
1/4 t garlic powder
ground pepper

Mix together.

Garnishes: chopped cilantro, chili powder

Heat grill to high, coat rack with cooking spray. Grill corn 8 to 10 minutes turning. Corn will get brown in spots-yum! Coat with sour cream mixture. Sprinkle with chili powder--and prepare to eat more than one ear!

I grilled the corn and salmon at the same time. I put the salmon on a grill rack with smaller holes so as not to lose any fish down the grates!

To make the tacos make the sauce ahead:

Chipotle Crema- this stuff is GOOOOOOD!

8 oz sour cream
1/2 t lime zest
2 T lime juice
a couple minced chipotle chilis in adobe sauce
1/2 t cumin
1/4 t salt

Combine all ingredients

Garnishes: lime wedges, shredded cabbage, and chopped cilantro

Assemble and devour!!

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