Grilled Corn with Queso Fresco & Lime Tarragon Butter

This recipe is based on typical street food in Oaxaca, Mexico, where Bernstein once lived. The corn is typically smothered in mayonnaise, dipped in cheese and then covered with a spicy chile powder. Here, Bernstein adds a little melted butter for an American accent. She uses a powdered-sugar shaker to apply an even coating of the chile powder.

6 ears of corn, unhusked
1 stick (4 ounces) unsalted butter, softened
2 tablespoons fresh lime juice
1 tablespoon finely chopped tarragon
Salt and freshly ground black pepper
2 tablespoons chile powder
1/4 teaspoon cinnamon
1/4 pound queso fresco or mild feta, finely crumbled

Soak the corn in a large bowl of water for 1 hour. Light a grill. On a large plate, blend the butter with the lime juice and tarragon and season with salt and pepper. Spread the butter in a 1/3-inch-thick layer in the center of the plate. In a small bowl, mix the chile powder and cinnamon.

Grill the corn over moderately high heat, turning often, until the husks are evenly charred all over, about 25 minutes. Carefully peel back the corn husks but leave them attached to the cobs. Discard the corn silk and use the husks as a handle. Roll the corn in the softened butter, top with a thick layer of crumbled cheese and sprinkle with the chile powder mixture. Serve right away.

Recipe by Michelle Bernstein
Published in Food & Wine magazine
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My adaptation:
I thought it would be a real pain in the you know what to try and remove the silks after cooking, but I followed the recipe anyway, and found it actually seemed easier so I'm thinking of cooking my corn this way all the time. Or at least steaming it in the oven. I adore the flavor that corn husks give to foods anyway.

The only changes I made to the corn were that I used Cilantro instead of Tarragon. Thought that would be a bit more authentic. I used the Feta instead of the Queso Fresco, and even though I can't imagine it being any better I still want to try it with the Queso Fresco next time.

Pasta With Four Cheeses & Sauteed Radishes With Cilantro

Pasta With Four Cheeses

8 oz. vermicelli noodles
1/4 C. sharp white cheddar cheese (you can get this at Walmart)
1/4 C. brie cheese
1 to 2 T. dry white wine
1/2 C. ricotta cheese
1/4 to 1/2 C. Parmesan, divided
2 cloves garlic, minced

Garnish: finely sliced fresh chives or scallion and freshly ground pepper to taste.

Bring a large pot of salted water to boil, add noodles and cook until done about 6 to 7 minutes or according to package directions.

Meanwhile, dice your cheddar and brie into 1/4 inch cubes. Combine the cheeses (half of the Parmesan) and minced garlic with the white wine and ricotta in the top of a double boiler or in a microwave proof container that is large enough to accommodate the cooked pasta. If you are using a double boiler, melt the cheese while the pasta is cooking, if you are using a microwave you can wait until the pasta is done. When the pasta is done, drain, pat dry, and toss it with the melted cheese. Or is you are using a microwave oven, heat the cheese for 1 minute. Whisk it vigorously and return it to the microwave for 20 seconds. Add the drained pasta to the melted cheese, right in the microwave dish, and toss. Season with lots of freshly ground pepper and scallion. Garnish with remaining Parmesan, chives or scallion, and black pepper.

Yield: 2 servings
Notes: When I made the Pasta With Four Cheeses recipe I added one more cheese. As if four wasn't enough. lol Actually, I still only used about 1 1/4 cup of cheeses altogether. I cooked approximately two cups of a mixture of macaroni, shells, and wheels to make it easier for my grandchildren to handle. The cheeses I used were Blue, Butterkaise, Feta, Brie and Parmesan. I blanched some baby red onions to add, and some cut up jumbo shrimp.
Radishes With Cilantro & Lemon

To go with my pasta dish, I sliced up some radishes and sautee'd them in butter with a tad bit of olive oil then after draining I tossed the slices in lemon juice and fresh cilantro.

Note: Fresh Lemon Zest would really look terrific on this dish as well.