Post your kickass recipes here!

[V]

No problem...

I like to dust mine with a little cayenne right before serving, though.

[Martin]

I always eaten my corn boiled. The one time I did it on the BBQ, I felt it was too dry and pasty, compared to the ones I had boiled along them.

[V]

I'm sure you could do it boiled... but I'm not sure it will taste like it should.

[Martin]

I'll try both variations!

[V]

Let me know how it works... it's kind of a bitch having to fire up the grill every time I get a craving for MexiCorn™.

[IggytheBorg]

Moisture in the form of a mop sauce or finishing sauce in a spray bottle is often used to keep meat cooked long & slow in a barbecue smoker from drying out. Might something similar work w/ the corn? I admit I have never tried this, but in principle it seems like it should do the trick. Perhaps spraying it with water, or brushing on melted butter? Or concocting a mixture of flavoring agents in the recipe dissolved in some kind of liquid & sprayed on? I imagine that would lower the temperature & thus extend the cooking time, but it just might do the trick.

[BillyG]

New grocery store is an amazing high class serve the rich kind of joints. In love with it. They had a show kitchen making rib eyes covered in blue cheese. Holy fuck it was killer. Bought some of those prime ribs, blue cheese, green beans, and a case of St. Arnold's Lawnmower.

[Shit Dickface]

Making that roasted chipotle-mayo chicken tonight from Homesick Texan.

Ain't sure what to do for a side. Any ideas?

[BillyG]

Never go wrong with taters.

[Howard]

Fresh corn is in season too.

[Shit Dickface]

I was kicking around the idea of doing something with potatoes, possibly fingerling potatoes. Anyone know of a good cheese to throw on if I just do roasted smashed fingerling potatoes with caramelized garlic and herbs? I'm kinda sick of regular sharp cheddar and jack. Maybe shaved parmigiano reggiano? I dunno, that might be weird with the Mexican chipotle flavor.

[BillyG]

I don't think that cheese with jive.

[Shit Dickface]

Dammitfuck. A'ight.

[IggytheBorg]

I was kicking around the idea of doing something with potatoes, possibly fingerling potatoes. Anyone know of a good cheese to throw on if I just do roasted smashed fingerling potatoes with caramelized garlic and herbs? I'm kinda sick of regular sharp cheddar and jack. Maybe shaved parmigiano reggiano? I dunno, that might be weird with the Mexican chipotle flavor.

How about Vella Dry Jack? THAT oughta go real well w/ Tex-Mex. I know it's fucking sublime grated over chili in lieu of cheddar. Little hard to find on the East Coast (although I just found a place. . . ), b in Cali you shouldn't have a problem, I'd wager.

[Martin]

Parmesan + mexican = no no for me. But I'm not the reference for Mexican cheeses...