Mexican Corn With Chili Mayo (credit to ABC)

 I made this last night using local Maine corn from Gillespie Farms and substituted Goat cheese crumbles for the Cojito. You can not get Cojito in rural Maine.

Rocco DiSpirito's Mexican Corn With Chili Mayo

Heidi Gutman/ABC; Food Styling/Karen Pickus

Rocco DiSpirito prepares his mexican corn with chili mayo on "Good Morning America," July 18, 2011.

From the kitchen of Rocco DiSpirito

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Servings:4

Difficulty: Easy

Cook Time: 1-30 min

Fresh corn on the cob is so good on its own, you really don't need to do much to it. But if you want to spice up your ears a bit, try my Mexican Corn. It uses cotija cheese, know as the "Parmesan cheese of Mexico." It's a strongly flavored, crumbly cheese that's used like Parmesan in Italian cooking. If you can't find it in your supermarket, use Parmesan-Reggiano or feta instead. This recipe makes a delicious addition to quesadillas, tostadas, fajitas, tacos, or burritos. So dig in. Delicious!

Ingredients

4 ears of corn, in their husks

Butter-flavored cooking spray

1/4 cup fat-free mayonnaise

1 teaspoons chili-powder

1/2 cup (about 2 ounces) cotija cheese, grated

2 tablespoons of chopped fresh cilantro

1 lime cut into four wedges

Cooking Directions

Mircowave the corn, two ears at a time, for about seven minutes on high, turning once. Peel back the husk and test a kernel for tenderness. Microwave again for another minute if necessary.
Heat a grill pan over high heat.
Cut an inch off the top of the cobs. Grab the husk, along with the silk, and peel the husks off the cob like you would peel the skin off an banana. Continue peeling back the husk around the rest of the cob so that you create a handle with the husk.
Spray the corn with cooking spray and place on the hot grill pan. Grill until the kernels begin to develop grill marks, 2 to 3 minutes. Turn the cobs occasionally.
Meanwhile, in a small bowl, mix the mayonnaise and chili powder together. Using as pastry brush, brush the mayonnaise mixture onto each cob. Sprinkle the cheese and cilantro over the cobs.
Serve immeditely with lime wedges.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy of Rocco DiSpirito's Now Eat This! Diet.

NYT's Creamy Gazpacho Soup

My Dad's lady friend made this soup. It looked fantastic so I took a picture of the recipe that was sitting on the counter. I am now home from vacation and able to find the recipe online. Here is the New York Times link to what should be a fantastic summer meal: Smoothie + Gazpacho = Lunch.

But strangely, the recipe is not at that link - but go to the link though to gaze closely at the picture. You too want this Gazpacho. Then I looked closely - the recipe is at another site. Here is the link to Creamy, Garlicky Tomato Gazpacho

And a copy and paste from the New York Times is below. Enjoy!

Creamy, Garlicky Tomato Gazpacho With Crunchy Pecorino

Published: July 9, 2010

Andrew Scrivani for The New York Times

• A Good Appetite: Smoothie + Gazpacho = Lunch (July 14, 2010)

Ingredients
6 tablespoons grated pecorino Romano
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
1/4 cup extra virgin olive oil, more for serving
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste.

Directions

1. Heat a large nonstick skillet over medium heat. Spread 2 tablespoons cheese into a thin layer in skillet; let melt and brown on bottom, about 30 seconds to one minute. Use a spatula to flip cheese; let cook until evenly browned on both sides, about a minute more. Transfer fried cheese to a paper-towel-lined plate. Repeat with remaining cheese, working 2 tablespoons at a time. Break fried cheese into large pieces.
2. To make soup, place tomatoes, yogurt, olive oil, basil, garlic, scallions, ice cubes, salt, vinegar, cayenne and black pepper in a blender. Purée until smooth. Taste and add more salt and vinegar, if necessary. Pour into small bowls and garnish with pieces of fried cheese and chopped basil. Drizzle soup liberally with olive oil.
Yield: 4 servings.