One of our favorite campfire snacks has to be grilled corn rubbed with Cotija cheese, lime juice, and cumin (aka grilled Mexican street corn or elote). What's even more fun is eating the handheld snack as a dip! Our version uses the bounty of summer produce including fresh zucchini, jalapeños, and tomatoes charred up using the Grill Pan which then is made creamy by the addition of sour cream and avocado, and finished with a hint of brightness from lime juice and fresh cilantro. We recommend serving with corn chips (vs flour) for max flavor.
3 large ears of yellow corn, husked
2 small zucchini, halved lengthwise
1 tablespoon vegetable oil
1 medium avocado, finely diced
1 small tomato, cored and finely diced
2 tablespoons finely diced red onion
½ cup sour cream
½ teaspoon cumin
½ small jalapeño (leave in the seeds for spicy!), finely minced, plus more for seasoning
2 tablespoons chopped cilantro, plus more for garnish
3 tablespoons crumbled Cotija cheese
½ teaspoon kosher salt, plus more to taste
Freshly ground black pepper to taste
Super tender salmon, refreshing greens, and the crunchiest topping (that doubles as a snack!)
A decadent, grown-up twist on the classic egg dish—great for breakfast, brunch, or brinner.
A cheesy egg boat from Chrissy's next cookbook, 'Cravings: All Together'!