Mexican Grilled Corn

Ingredients:

• 6 ears corn husks and silk removed
• 3 oz. Cotija cheese or queso fresco crumbled (3/4 cup)

Creamy Sauce

• 1/4 cup sour cream or Mexican crema
• 1/4 cup mayonnaise
• 1/2 cup packed cilantro minced
• 1 tablespoon lime juice
• zest from one lime
• 1/2 teaspoon garlic powder
• 1/4 tsp EACH chili powder, cayenne pepper, ground cumin, pepper(omit cayenne if you don't like heat)
• 1/8 teaspoon smoked paprika optional

Chili Oil

• 2-3 tablespoon Vegetable oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Instructions:

1. Add Creamy Sauce ingredients to a large plate and stir to combine. Spread cheese crumbles on a separate plate. Set aside.
2. Whisk together Chili Oil ingredients on a large plate. Add corn one piece at a time and brush evenly in oil.
3. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations.
4. Immediately after removing from grill, working with one piece of corn at a time, transfer corn to plate with mayonnaise mixture and turn and brush to evenly coat. Transfer corn to cheese plate and sprinkle all over corn (I don’t recommend rolling the corn as it gets really clumpy once it comes in contact with the sauce).
5. Garnish with additional cilantro if desired. Serve immediately.

Mexican Street Fries

Ingredients 2 medium russet potatoes (about 1 pound) 1 tablespoon olive oil 1 tablespoon cornstarch 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/4 teaspoon ground cumin 1/4 teaspoon chipotle chili pepper Salsa Ketchup 3 tablespoons ketchup 3 tablespoons salsa Hot sauce to taste

INSTRUCTIONS

1. 1. Preheat oven to 400F degrees and line a baking sheet with parchment paper.
   2. Cut the potatoes into thin fries no wider than 1/4 inch.
   3. Add all of the ingredients except the French fries to a large bowl and whisk to combine. Add French fries and toss until evenly coated.
   4. Spread potatoes evenly over prepared baking sheet and bake for 20 minutes then toss, and stir and rearrange fries in a single layer and bake for an additional 10 minutes. If you like crispier fries, then broil until golden and crispy.
   5. To make the Salsa Ketchup, whisk together the ketchup and salsa in a small bowl. Taste and add more salsa for more "salsa" taste, more ketchup for more "ketchup" taste. Add hot sauce to taste. You can also add mayonnaise for a creamy version - like Salsa Ketchup Fry Sauce.