Do you love the taste of fresh, sweet corn? Today we’re talking about revving up corn on the cob with a spicy twist. Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home. You can make it the traditional way on a grill or you can put it in the oven next winter when it’s too snowy to grill. For oven Mexican corn, put the corn with husk on directly on the oven rack and roast 40 to 45 minutes until tender. Then add butter and toppings. Still yummy! Read More
Tuesday morning you can nearly always know where I’ll be. I go to Tasty Tuesday Farmers Market in New Port Richey. It’s a small market set up in front of the library and is for local growers offering fresh from the yard produce which is grown without pesticides.
A wonderful winter side dish that is perfect for your evening meal or a holiday dinner – Squash Cranberry Saute. Cook cubes of butternut squash with fruit-juice sweetened dried cranberries. Yum!
For the last few months I’ve baked infrequently due to the heat, but I am missing my roasted vegetables. Frozen organic cubed butternut squash is available and works well. I’ve been buying it from Aldi at a great price.