This traditional Mexican pozole recipe is made with tender pork and hominy and simmered in the most delicious chile broth, then piled high with all of your favorite fresh toppings. Stovetop, Crock-Pot and Instant Pot instructions included! There are a million reasons to love a good bowl of pozole. But in my opinion, the magic […]
This traditional Mexican pozole recipe is made with tender pork and hominy and simmered in the most delicious chile broth, then piled high with all of your favorite fresh toppings. Stovetop, Crock-Pot and Instant Pot instructions included!
There are a million reasons to love a good bowl of pozole. But in my opinion, the magic of this traditional Mexican soup is found in its rich, vibrant, and incredibly flavorful red chile broth. ♡
By contrast to its pozole blanco (white) or pozole verde (green) cousins, pozole rojo is made with a blend of red chiles that gives this broth the most irresistible balance of savory, smoky, earthy, slightly sweet, and spicy flavors. And when slow simmered together with tender pork and hearty hominy, this later piled high with a generous handful of fresh toppings, this classic Mexican soup is my absolute idea of cozy comfort food to the max. Soooo much flavor!
To be honest, I love this recipe’s pozole broth so much that I’ve been known to make small batches of it just to sip from a mug on chilly winter nights. But when you’re craving a good and hearty bowl of soup, the traditional pork and hominy combo here will never let you down. You can either simmer all of the ingredients together for a few hours on the stovetop or toss everything in the Instant Pot or Crock-Pot. And while I’m going to insist that you use dried Mexican chiles to make this broth (no chili powder shortcuts here), I promise that they are incredibly easy to work with and dried chiles are absolutely essential when making pozole. I have also included notes for how to adjust the spice level here to make your batch exactly as mild or spicy as you prefer. And keep in mind that this recipe freezes wonderfully, so feel free to make a double batch while you’re at it!
Thousands of you have made and loved our pozole rojo recipe over the years. So in honor of the arrival of fall this week — hello, soup season! — I thought I would bump it back to the top of the site for anyone who has yet to give it a try. Let’s make some pozole!
This spicy pineapple margarita recipe is easy to make and perfectly balanced with the most delicious sweet, spicy and smoky (if you opt for mezcal) flavors. Single-serving or pitcher options included. Say hello to the irresistibly sweet and spicy pineapple margaritas that we’ve been loving lately! ♡ Now I’ve long been a fan of a […]
This spicy pineapple margarita recipe is easy to make and perfectly balanced with the most delicious sweet, spicy and smoky (if you opt for mezcal) flavors. Single-serving or pitcher options included.
Say hello to the irresistibly sweet and spicy pineapple margaritas that we’ve been loving lately! ♡
Now I’ve long been a fan of a good jalapeño pineapple margarita. But too often, I’ve found that the ingredient ratios are off in the versions that I have been served, with the sweetness of the pineapple overpowering the entire drink…which feels like a major missed opportunity in my margarita-loving opinion. So this summer, I made it my mission to fine tune on my own perfect ratio of ingredients for a winning batch of spicy pineapple margaritas. And after a handful of taste-testing happy hours with friends (tough job, but someone has to do it), everyone agreed that we’ve officially landed on the perfect blend.
Each sip of this pineapple margarita recipe is balanced with the most delicious blend of sweet, sour, spicy and (if you choose the highly-recommended mezcal option) smoky notes. And while the fresh pineapple juice remains the star of the show, it complements rather than overpowers the other ingredients, and tastes extra delicious when paired with a salty chile-lime Tajín rim. Feel free, of course, to adjust the amount of jalapeño recommended below to make these margs and spicy or mild as you prefer. And while tequila will always be a delicious option, my friends agree that using a good smoky mezcal really sends this cocktail over the top and makes it downright unforgettable.
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got two layers of eggs for massive savory flavor.
Need ideas to start your morning? Or love breakfast for dinner? Try this genius Breakfast Burrito Recipe! In just 15 minutes, you’ve got a burrito that’s bursting with zesty flavor. Many breakfast burrito recipes call for rice or cooked meat or potatoes: and who has time for that in the morning? (Not us.) You’ll need just 5 minutes to cook two layers of eggs here: one chorizo-spiced and one cheesy. Take a bite and it’s irresistibly savory and delicious, with all the right cozy textures. We even make this Tex Mex classic for a quick dinner, it’s so darn good.
Ingredients in a quick breakfast burrito recipe
It’s hard to plan ahead for mornings, and it’s hard to meal prep. So here’s a breakfast burrito recipe that you can whip up in a flash! This recipe makes 2 burritos, and you can freeze one for later too. Here are the quick and simple components: no meat browning or potato cooking required!
Spices: chili powder, garlic powder and cumin
Salt and butter
Shredded cheddar cheese
Pico de gallo
Large 10″ tortillas
The trick: two layers of eggs
Here’s the cool thing about this breakfast burrito recipe: you need no meat, because the spiced eggs stand in for meat! Here’s a break down of how this trick works, with a total of 2 eggs per serving:
Spiced eggs: Adding chili powder, garlic and cumin to scrambled eggs makes them taste like a combination between taco meat and chorizo. Really! We made up this concept for our Amazing Egg Tacos and have been riffing on it ever since.
Cheesy eggs: Of course, any breakfast burrito needs a layer of cheesy eggs! Combining these two layers makes a satisfying bite where you don’t miss the meat.
How to roll a breakfast burrito
The hardest part about a breakfast burrito? Rolling the burrito! This is notoriously challenging, so here are a few of our top tips:
Tortilla size: Breakfast burritos need large tortillas, at least 10″ (or up to 12″).
Tortilla type: We have the best luck with flour tortillas. Some gluten free or grain free tortillas work, but it depends on the brand.
Warm it: It’s helpful to bring the tortilla to room temp or lightly warm it in the microwave before rolling. This helps to reduce breakage.
Rolling tips: Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Keep it as tight as possible while rolling.
One last step: toast it!
This is totally optional, but who doesn’t love a breakfast burrito that’s toasted on the outside? They get those lovely golden marks on the outside, which makes it look (and smell) absolutely irresistible! All you have to do is heat a little butter in a skillet, then cook on medium high heat for about 1 minute per side. It works like a charm!
Leftover storage: how to freeze it
This breakfast burrito recipe makes 2 servings. It’s also an easy recipe to multiply: you can make a double or triple batch if you like! If you happen to have leftovers, you can freeze the burrito for later. This is preferable to refrigerating the burrito, as it can become very soggy. There are still concerns with a breakfast burrito becoming soggy after freezing it, so here are a few small tips to keep in mind:
When you assemble, add a small handful of shredded cheese on the tortilla first. This can help to form a moisture barrier.
Let the egg filling come to room temp before rolling. This prevents extra moisture as well.
Freeze wrapped in foil. Store up to 1 month.
To reheat, place it in foil in a 350 degree oven and bake until warmed through, about 15 minutes.
And that’s it! It results in the tastiest, easiest breakfast burrito around. And remember: you don’t have to wait for breakfast for this one! Try it as an easy dinner.
More savory breakfast recipes
Savory breakfast is where it’s at! Here are a few more breakfast recipes that make mornings more delicious:
¼ cup purchased pico de gallo, drained and divided
2 10-inch large tortillas (burrito size)
In one medium bowl, whisk together 2 eggs with the chili powder, garlic powder, cumin, and ⅛ teaspoon of the salt. In another medium bowl, whisk 2 eggs with ⅛ teaspoon of the salt, then add the shredded cheese.
In a skillet, heat ½ tablespoon butter. Add the first bowl of eggs and cook over medium low heat, scraping as the eggs solidify, about 1 to 2 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Remove the cooked eggs to a plate. Then add ½ tablespoon butter to the pan and do the same thing to cook the second bowl of cheesy eggs.
Bring the tortillas to room temperature or lightly warm them in the microwave: this helps them to not break when wrapping the burritos.
Place the tortilla on a cutting board. Place the toppings in the center of the tortilla: a sprinkle of cheese (optional but can help reduce sogginess of the tortilla), the spiced eggs and the cheesy eggs, 2 tablespoons of the drained pico de gallo, and the ½ mashed avocado. Fold the tortilla in half over the filling, then tuck it around and underneath the filling, forming a tight roll. Fold in each side of the burrito, then roll it up. Repeat with the other burrito. Cut in half and serve. (You can freeze the leftover burrito if you like. Let the egg filling come to room temperature first. Place a foil wrapper under the tortilla before you roll it. Roll it up and freeze for up to 1 month. Reheat in the foil in a 350 degree oven until warmed through, about 15 minutes or so.)
Toast the burrito (optional): Add a bit of butter to a skillet, and add the wrapped burrito. Cook on medium high heat for about 1 minute until golden, then flip and toast the other side for another minute.
This 5-ingredient creamy jalapeño salsa recipe is easy to make, customizable to your heat preferences, and one million percent addictive. SO GOOD! To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡ It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when […]
This 5-ingredient creamy jalapeño salsa recipe is easy to make, customizable to your heat preferences, and one million percent addictive. SO GOOD!
To say that I’m obsessed with this jalapeño salsa would be an understatement. ♡
It is inspired by the legendary “Salsa Doña” from Tacodeli, which I fell in love with years ago when my friend Kathryne and I spent a month in Austin. And ever since we left Texas, I have been missing that salsa something fierce and have been been on a mission to create my own creamy jalapeño salsa recipe that I love just as much. (Or dare I say, even more!)
The Tacodeli version is famously made with just 4 ingredients — jalapeños, garlic, salt and oil — all of which combine to make an emulsion that is magically creamy, moderately spicy, and surprisingly rich and flavorful. And after testing about a million different ways to prepare the jalapeños (boiled vs roasted vs raw, peeled vs unpeeled, cored vs uncored), garlic (cooked vs raw), oil (vegetable vs avocado vs others), and even toss in some extra ingredients (lime juice, onion, cumin, cilantro and more), I’ve finally landed on my favorite own favorite version of jalapeño salsa that I absolutely adore.
It’s mercifully low-fuss, with no need to core the jalapeños while they are raw (a messy and risky process when handling hundreds of spicy seeds). It comes together quickly with just 5 ingredients (yes, I added one!) in just 30 minutes from start to finish. It’s easy to customize to your preferred level of spiciness, anywhere from a moderately low heat level to very, very spicy. It’s made, believe it or not, entirely on the stovetop with no need to fire up a blazing hot oven. It’s perfect for dipping with tortilla chips or it can be drizzled on any number of other dishes. And it is just unbelievably, irresistibly, one million percent delicious.
You all know that I take my Mexican-inspired salsa recipes very seriously here on this blog and only recommend the ones I absolutely love. And this one now easily ranks as one of my all-time faves. So round up a big batch of jalapeños while they are still in season and let’s make some jalapeño salsa!
Mexico’s Dia De Los Muertos (Day of the Dead) celebrates loved ones who have passed. Some families put together an ofrenda, an altar created in their honor, featuring photographs and the deceased’s favorite foods and drinks. Other families picnic at th…
Mexico’s Dia De Los Muertos (Day of the Dead) celebrates loved ones who have passed. Some families put together an ofrenda, an altar created in their honor, featuring photographs and the deceased’s favorite foods and drinks. Other families picnic at the burial sites of their loved ones. “When you travel to the cemetery to feast and celebrate the lives of your ancestors,” Mexican Chef Tello Carreon (formerly of Nixta in St. Louis) says, “It’s an experience you don’t really forget.”
While Mexico is known for its street food, the variety of vendors setting up shop depends on the day of the week and time of the day. You might be craving esquites, a cup brimming with boiled corn off the cob, dressed in a combination of lime, chile, salt, butter, mayo, and cheese; however, if it’s mid-day or earlier, you’ll have to wait until after dinner to get your fix. That’s not the case with tamales. Wrapped in corn husk and filled with meats, cheese, or sweets, tamales can be found on every corner, throughout the day. This inexpensive food is commonly grabbed on the go for breakfast—en route to a Dia De Los Muertos ofrenda, perhaps—with some vendors offering it up in a bolillo (a Mexican baguette, if you will).
Each bite of this pineapple salsa recipe is an explosion of sweet, savory, salty and spicy! Eat with chips or spoon over grilled fish.
Need an appetizer to impress? Try this Pineapple Salsa! It’s one of the best ways to use a fresh pineapple (other than eating it in chunks off the cutting board, of course). The zing of the lime and heat of the jalapeno are the ideal pairing for this sweet fruit. Grab a juicy, ripe pineapple for this one: scoop it up with chips and each bite is an explosion of sweet, savory, salty and spicy.
Ingredients in pineapple salsa
Salsa simply means “sauce” in Spanish, and refers to a wide variety of sauces that can be made with or without tomatoes. The most popular is the classic tomato salsa, but some of the more interesting salsas are spins with alternative ingredients like mango salsa or peach salsa.
There are many variations on pineapple salsa, depending on the cook. But it often follows the template of a mango salsa and includes the following ingredients:
Red pepper or tomato
How to cut pineapple
The most time spent in this pineapple salsa is cutting the pineapple! In fact, this salsa recipe does require quite a bit of chopping. It may feel like it takes forever, but it’s worth it! The most challenging part is how to cut a pineapple. Here’s the easiest way to tackle this spiny fruit (or see the video below):
Place upside down 30 minutes (optional): Use a large chef’s knife to cut off the top of the pineapple. Turn the pineapple upside down and place it on a plate; allow it to rest 30 minutes. Since pineapples are stored stem side up, gravity makes the juices run to the bottom. Resting the pineapple upside down for 30 minutes helps the juices to run back down and distribute for evenly juicy pieces.
Slice off the skin: After 30 minutes, cut off the other end of the pineapple. Remove the skin of the pineapple by slicing it off, following the shape of the pineapple.
Cut into quarters and remove the core: Slice the pineapple in half lengthwise. Lay down each pineapple half on the flat cut side, and cut it in half lengthwise again. Remove the core by cutting it out at an angle.
Cut chunks, then dice: Slice each quarter in half lengthwise, then turn it and slice in the other direction to create pineapple chunks.
Make a double batch for a crowd
This pineapple salsa recipe makes 2 cups, which is about 4 small servings or 2 medium servings. If you’re serving a crowd, you’ll want to double the recipe for a party-sized batch! This will use approximately an entire fresh pineapple.
The reason we didn’t make the recipe for these quantities? Well, it does take quite a while to finely dice an entire pineapple. It’s also easy to press the 2x button in the recipe below to double the quantities!
Ways to serve pineapple salsa
The best way to serve pineapple salsa is simply with chips, in our opinion. Even better, make it with warm, salty homemade tortilla chips! Here are our top ideas for how to serve pineapple salsa:
Remove the stem, seeds, and ribs of the jalapeño pepper and mince half of the pepper. For a spicier variation, add the seeds and/or the other half of the pepper.
Mix all ingredients together, then add the lime juice and kosher salt. Taste and add a few pinches sugar if desired to bring out the flavor of the pineapple (depending on the ripeness of the fruit). Serve immediately with chips, or wait 5 minutes to let the flavors meld. Also serve over grilled fish, or with shrimp or chicken.
*Double these quantities for a party-sized salsa (and allow ample time for chopping!). Press the 2x button for an easy way to double the ingredients.
Here’s a deliciously fresh plant based meal idea…that also takes no time to put together. (Sounds impossible, right?) Try these Plant Based Street Tacos! This vegan taco topping is our new go-to because it’s so easy and delicious, and everyone in our family loves it. The secret? Well, it’s powered by a plant-based protein that blew us away with the flavor and protein level, made by OZO Plant-Based Protein. It’s also a seriously fast dinner you can make in a flash. Ready to get started?
Ingredients in these plant based street tacos
What’s a street taco vs a standard taco? It’s all in the size. A street taco is made to hold in your hand and eat on the go, so it’s smaller than a regular taco. Street tacos are typically made with corn tortillas that are no larger than 5-inches in diameter. If you’re going authentic, you’ll want to double them up to avoid breakage! Here’s what’s in this plant based street taco recipe:
What makes this plant based street taco recipe? The plant based taco protein: OZO Plant-Based Mexican Ground. After taste testing it, we were pleasantly surprised! There are a lot of questionable plant based proteins out there, and this one passed the test at our house. Here’s what we love about it:
It’s got 20 grams of protein per serving. A lot of plant based proteins we’ve tried actually don’t have much protein! (Weird, but true.)
It’s made of pea protein. Many plant-based proteins are made with gluten or unnatural substances.
It’s delicious. The texture is great, and it already tastes like taco meat, so you don’t have to add seasonings.
Optional taco sauces!
These vegan street tacos are seriously simple, so you may want to jazz them up with some additional items if you have extra time. They taste delicious as is, but here are a few different creamy plant-based sauces you might want to try:
Chipotle Sauce: This creamy, spicy sauce is made with tahini and adobo sauce (from a can of chipotle chilis). It’s the quickest to make of these options.
Cilantro Sauce: This light green sauce is beautifully bright and has a zingy flavor! It’s also cashew based.
Tips on warming tortillas
The last tip on making killer plant based street tacos: make sure to warm your tortillas! There’s nothing worse than biting into a cold, leathery tortilla. Corn tortillas especially can break easily when they’re cold. Remember that with street tacos, you’ll want to layer 2 tortillas to avoid breakage. Here’s how to warm tortillas like a pro:
Place them over the flame of a gas burner (preferred!). Place each tortilla directly on a gas burner for a few seconds per side, turning with tongs. This lightly chars the edges and warms the tortillas (so they’ll look like the photos). Then throw them into a tortilla warmer!
Warm them in the oven. If you don’t have a gas burner, you can warm them in the oven. Go to How to Warm Tortillas.
Make the black bean and corn salad: In a bowl, mix together the beans (drained and rinsed), corn, and pico de gallo with the kosher salt.
Warm the plant based taco meat: In a skillet, warm the OZO Plant-Based Mexican Seasoned Ground, according to the package instructions.
Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
Assemble the tacos: Layer 2 tortillas, then top with black bean and corn salad, taco meat, onions or pickled onions, cilantro, and hot sauce.
Keywords: Vegan street tacos, plant based tacos, plant based taco meat, OZO plant based protein
This Chili Lime Salmon recipe is topped with creamy esquites (Mexican creamy corn salsa) and can be ready to go in less than 30 minutes! Two of my favorite recipes combine to make this quick and easy 30-minute meal! ♡ First up — chili lime salmon. We make some version of this salmon at least […]
This Chili Lime Salmon recipe is topped with creamy esquites (Mexican creamy corn salsa) and can be ready to go in less than 30 minutes!
Two of my favorite recipes combine to make this quick and easy 30-minute meal! ♡
First up — chili lime salmon. We make some version of this salmon at least once a month here in our house to serve up in either tacos, fajitas, burrito bowls, taco salad, or on its own with a fun topping or salsa such as this. It’s super easy to cook either on the stovetop or in the oven, seasoned with a simple blend of spices and a squeeze of fresh lime, and always SO delish!
Then to this savory salmon, we add one of the world’s best corn salsas — esquites. Also known as elote en vaso or chascas, this creamy Mexican corn salsa is one of my favorites to make this time of year with fresh corn (or you can just as easily use canned or frozen corn too). The corn is caramelized and lightly charred in a bit of butter and then tossed with a flavorful blend of fresh lime juice, cilantro, cheese, red onion, jalapeño, mayo and a touch of chili powder. And while we most often make this as a dip in our house to serve with tortilla chips, we recently whipped up a quick batch to serve over salmon and rice and it was absolutely fantastic. My husband immediately insisted that we make it again stat, so I have a hunch this recipe is quickly going to become a regular in our house.
Feel free to swap in a different protein (such as chicken, pork, steak, shrimp or another kind of fish) in place of the salmon, if you’d like. And of course, feel free to adjust the ingredient amounts in the esquites to make the corn salsa more or less spicy or creamy to taste.
This recipe is so flavorful and simple — I think you’re going to love it! (more…)
This Zucchini Enchilada Casserole recipe is stacked (instead of rolled) up with layers of sliced zucchini and your favorite enchilada ingredients. Feel free to add meat or make this casserole vegetarian. It’s that time of year when zucchini is about to be overflowing gardens, farmers markets and CSAs everywhere. So I say… …let’s put it […]
This Zucchini Enchilada Casserole recipe is stacked (instead of rolled) up with layers of sliced zucchini and your favorite enchilada ingredients. Feel free to add meat or make this casserole vegetarian.
It’s that time of year when zucchini is about to be overflowing gardens, farmers markets and CSAs everywhere. So I say…
…let’s put it to use in this zucchini enchilada casserole! ♡
This recipe is a riff on my favorite Tex-Mex-inspired chicken enchilada casserole recipe that I’ve made millions of times. But instead of using tortillas to stack those delicious layers upon layers of enchilada fillings, we’ll use long zucchini slices instead, which are quick and easy to make with a basic vegetable peeler or a knife. (Or if you happen to own a mandoline, this would be the perfect recipe to use it too!)
As with any of my enchilada recipes, the filling ingredients in this casserole are completely up to you. You can choose to add chicken, beef, pork, chorizo, or keep the casserole completely vegetarian. If you happen to have some cooked rice, quinoa, farro on hand, I love adding in a few cups to this casserole to make it a bit more hearty and also soak up any of the excess water that is released by the zucchini during cooking. And of course, feel free to chop up whatever leftover veggies happen to be hanging out in your crisper drawer to add those into the filling too! I just highly recommend making one of my homemade enchilada sauces (either red or green) to season this casserole. They are both incredibly delicious and only require a few extra minutes to prep.
The other great thing about this casserole is that it makes a big batch, making this one perfect to serve to a crowd or to create some excellent leftovers for the week ahead. So round up your favorite enchilada ingredients and slice some zucchini, and let’s make this casserole!
This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible.
Our favorite summer side dish over here? Elote, aka Mexican grilled corn. The smoky sweet corn kernels slathered in an irresistibly sauce is the epitome of the season for us. So here’s another fabulous way to eat the same flavors: this Elote Corn Salad! It’s absolutely irresistible, pairing grilled corn with a tangy sauce and bursts of salty cheese. Don’t want to fire up the grill? There’s a shortcut method, too.
What is elote?
Elote, aka Mexican street corn, is grilled corn slathered in a creamy sauce of sour cream, mayonnaise, and chili powder, and sprinkled with cheese. It’s a popular snack served by street vendors in Mexico. Of course, it’s the very best on the street in Mexico or cities that have a strong Mexican heritage to their cuisine: there’s nothing like it!
This elote salad is a spin on the popular side dish that uses all the flavor of elote. But you’ll cut the corn kernels off the cob, making it into a free form corn salad. It’s essentially the same as esquites, a version of elote served in a cup by Mexican street vendors.
Ingredients in elote salad
This elote salad is easy to make: the only part that requires any sort of technique is cooking the corn. See the methods below! Otherwise, all you’ll need is:
Corn on the cob (or frozen corn, see below)
Cotija cheese, queso fresco, or feta cheese
Spices: Chili powder, garlic powder, cumin, and kosher salt
Find Cotija cheese or queso fresco (feta is a substitute!)
If you can, look for Cotija cheese for this recipe! It’s the traditional Mexican style of cheese that’s use in elote. Here’s a bit more about it and a few substitutes:
Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and a very salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery.
Queso fresco means fresh cheese in Spanish and is another Mexican cow’s milk cheese. It works as a stand in for Cotija, but it’s much less salty. You may want to add a little salt to recipes if you use this substitute.
Feta cheese is a Greek cheese that has a similar crumbly texture to Cotija, and it’s easy to find at the store. It’s similar in saltiness to Cotija as well.
5 ways to cook the corn
This elote salad is delicious no matter how you cook the corn! Mix mayo, lime, and spices into pretty much anything and it will taste delicious (really). Here are our top methods for cooking corn for this recipe:
This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible.
6 ears corn (or 5 cups corn kernels*)
1 green onion
3 tablespoons cilantro, finely chopped
3 tablespoons mayonnaise
2 tablespoons lime juice
½ cup crumbled Cotija cheese, queso fresco, or feta cheese
½ teaspoon chili powder
¼ teaspooneachgarlic powder, cumin, and kosher salt (or more salt to taste)
Cook the corn: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Alternative methods: Make Boiled Corn on the Cob, Roasted Corn on the Cob, or Smoked Corn on the Cob. Or for a quick fix, use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
Cut the corn off the cob: Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.