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Ingredients

  • 6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)
  • 1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)
  • 2 Tbsp finely chopped cilantro , plus more for garnish
  • 1 small clove garlic minced
  • 1 fair pinch cayenne pepper , plus more for topping, to taste
  • 1 cup finely crumbled Cotija cheese
  • 1/2 tsp ancho chili powder , then more to taste
  • Lime wedges , for serving (optional)

Instructions

  1. Preheat a grill to medium-high heat (to about 450 degrees F).
  2. Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.
  3. Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.
  4. Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.
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MEXICAN CORN


Ingredients
3 lbs Chicken (I used bone-in skinless chicken thighs)  once ,I also use boneless chicken breast and cook them for a total of 20 minutes, but you constantly flip them so they don’t burn. A little blackened is good. So don’t fret 😂
1 tsp garlic powder 
2 tsp Oregano
Using breast... I cut the breast into 3 pieces and pound them to make them thin. If you don’t have a mallet put the chicken in a freezer bag and use a hammer 🔨. Cover your hammer with a plastic bag.1 tbsp Paprika 
2 tsp Cumin Powder
1/4 Cup Orange Juice (fresh juice )
 1/2 tsp Onion Powder
1/2 tsp Chili Flakes
1/4 Cup Olive Oil
1/2 tsp Black Pepper 
1 tsp Salt (adjust to taste)
Directions
1. Heat grill to medium heat, about 375 to 400 degrees. 
2. Pollo Asado Marinade: In a  bowl, combine all marinade ingredients. Taste and adjust salt and lime to sharp bold taste before adding chicken.
3. Add in chicken. Rub marinade paste over the chicken, cover all sides. Cover and refrigerate for at-least 30 minutes to marinate. (up-to overnight). But not necessary 
4. When ready to grill, brush hot grill with oil. Remove chicken from marinade.
5. Grilled Pollo Asado: Place chicken on grill. Cover and grill chicken until internal temperature (in thickest part of thigh) or breast.reads 165 degrees Fahrenheit on instant read thermometer. (about 20 minutes) flip every 4-5 minutes.
6. Serve with side of beans, rice, salsa. Add to tacos or burrito bowls. Extra splash of lime before serving is optional.

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POLLO ASADO CHICKEN


1 large onion, peeled, halved and thinly sliced 
salt and pepper 




1 lb ground beef 
1 tablespoon butter
1 tablespoon vegetable oil
4-8 slices American cheese
Mayo, mustard and pickles, for serving 
4 hamburger buns, toasted

Combine the onion slices and 1 teaspoon of salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer the onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Do this over the sink or a large bowl since the onions will have quite a bit of liquid in them. 

Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly (use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. Season the beef generously with salt and pepper. 

Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side, about 2 minutes. 

Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.  

FRIED ONION BURGER

Ingredients

Tequila Lime Chicken-

  • 1/4 cup tequila
  • 2 tablespoons lime juice plus zest
  • 2 cloves garlic minced
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 1/2 pounds chicken breasts thinly sliced or flattened to ½-inch thick, (4 breasts)

Glaze-

  • 2 tablespoons honey
  • 1 tablespoon lime juice

Mango Salsa-

  • 1 mango cubed
  • 1/2 cup tomatoes diced 
  • 1 avocado cubed
  • 1/4 cup red onion diced 






  • zest and juice of 1 lemon
  • 1/2 jalapeño minced
  • 1/2 cup cilantro leaves chopped

Instructions

Tequila Lime Chicken Marinade-

  • Whisk all marinade ingredients together; tequila, 2 tablespoons lime juice, zest, garlic, cumin, paprika, salt, chili powder, black pepper and olive oil.
  • Put chicken in a resealable plastic bag just large enough to fit the chicken.
  • Pour marinade over the chicken, turning to coat. Remove any air from the bag and seal.
  • Allow chicken to marinate for 20 to 30 mins (room temperature) to 1 hour (refrigerated).

Glaze-

  • Combine in a small bowl 2 tablespoons honey and 1 tablespoon lime juice, set aside.

Mango Salsa-

  • In a medium-sized bowl combine mango, tomato, avocado, red onion, lemon zest and juice, jalapeno and cilantro.
  • Cover and refrigerate until ready to use.

Tequila Lime Chicken-

  • Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
  • Once the grill is nice and hot, add the marinated chicken breasts and discard the marinade.
  • Cook chicken on each side until no longer pink (160-165°F), about 4-6 minutes on each side, depending on the thickness of the chicken.
  • After flipping the first side, brush the glaze onto the chicken.
  • Remove the chicken from the grill and transfer to a clean plate, cover to keep warm.

Tequila Lime Chicken







Ingredients

RIBS:

  • 3 slabs baby back pork ribs
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder 
  • 2 tablespoons olive oil

SAUCE:

  • 2 cups barbecue sauce
  • 3 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon cayenne pepper (optional for heat)
  • 1 teaspoon salt

Instructions

  • Preheat oven to 350°F 
  • Peel off tough membrane that covers the bone side of the ribs. Place on a baking sheet or tray lined with foil . Enough to cover the ribs.
  • Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover ribs with foil and bake for 2 hours.
  • During the last 5 minutes of cook time, mix together sauce ingredients.
  • Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.
  • Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).
  • Rest for 10 minutes to allow the juices to recirculate back into the meat before maxing.
  • Enjoy!

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FOIL PACKET RIBS

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