It has been a month since my last blog post. A full month. My brain has been overwhelmed lately. I know I’m not alone in that. When there is so much going on in our world, it can be difficult to focus on the lighter things in life.
COVID19
As COVID19 shut things down and people started losing their jobs, I felt like food just wasn’t important enough to explore or share. Even when creativity did hit, I had a hard time getting ingredients I wanted.
Black Lives Matter
After the murders of Ahmaud Arbery, Breonna Taylor, and George Floyd, my focus shifted to my own friends and neighbors of the Black community. Free time became researching Black history, signing petitions and educating myself on how to raise an anti-racist child. I did not have the capacity to also think about food in creative ways for this platform.
Food
A lot of thought and re-evaluation has gone into this blog and what I want it to provide for others. As budgets have become tighter for a lot of folks, affordable food is more important than ever. Not only that, but sharing recipes brings people together – something we desperately need right now. You can learn so much about a person by exploring the foods they grew up with, who they ate with and what went into creating those meals. Our country needs so much healing right now, so much change. We can’t gather around tables to get to know one another right now but we can still share recipes.
I’m sharing my version of street corn on this post. A recipe I never would have created without the cultural (Mexican) influence within my city of San Antonio. Ingredients required for this recipe are affordable and you likely have most of them on hand already (seriously). Use it as a side dish as you’re grilling out or add it to your #TacoTuesday meal. I know you’re going to love this one!
Easy Skillet Style Street Corn
Ingredients
- 4 cups frozen corn
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- cayenne pepper to taste (optional)
- 1/4 cup queso fresco
- garnish with cilantro (optional)
Instructions
- Add corn to a large dry skillet over medium heat. Cook corn until it starts to char, stir frequently as it cooks.
- Once corn is cooked, remove from heat and add mayonnaise, lime juice, and spices. Stir until evenly distributed.
- Top corn with queso fresco and cilantro (if desired).
Notes
- I used 1/4 teaspoon cayenne but this might be too much heat for those sensitive to spice.
- This dish can be enjoyed hot or cold.
If you are able to make financial contributions to positively impact your community, I highly encourage you to do so. Here are some links to causes I donate to: NAACP Legal Defense Fund , San Antonio Food Bank , Snack Pak 4 Kids SA