1.5T Butter
1/4c Louisiana Hot Sauce
1T unpacked Brown Sugar
1/2tsp Paprika
1/8tsp Sea Salt
1/2tsp Balsamic Vinegar
1/4tsp Red Pepper Flakes
1T Chili Sauce (Ketchup Aisle-Not Sweet Chili!!!)
1/4tsp Corner Markets Garlic & Cheese Topper Season (Fleet Farm)
1/8tsp Chili Powder
In bowl, melt butter. Add rest. Toss with cooked chicken.
BEST ON CHARCOAL GRILL! Grill Chicken. Add to bowl. Toss with sauce.
(Depending on how many I make, I usually double above recipe.)
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AMAZING Mexican Street CORN (Elote)
Corn on Cob
2T Butter (For boiling corn)
Spread:
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)
Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter. Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)
*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
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