I love Mexican food, and I love throwing a party. Over the next few months I will be bringing everyone some great recipes from some of my favorite restaurant chefs in the U.S. This week we will focus on the holiday Cinco de Mayo and teach you how to serve crowd-pleasing classics like frozen margaritas, guacamole and many, many, other great dishes. Ever go home and wonder why food taste so good at a restaurant? Possible because a culinary genius with years of experience made your dish. Maybe? Maybe not? Either way now you will be equipped with a few great recipes to throw one exciting fiesta in a matter of minutes..
Let’s start in Southlake, a neighboring suburb of Dallas, with chef Jaime Aguilar from Copeland’s of New Orleans Restaurant. Chef Jaime Aguilar is currently the executive chef of the Hilton Southlake. He has over thirty years of culinary experience in various arenas, and I have tasted first hand some of his delicious creations.
He says that “Cooking is something that starts in your soul. Whether you are young or old, cooking has a way of bring everyone together.” Let’s start with one of mine and chef Jaime’s favorite dishes.
- 6 ears – Fresh Corn
- 8 oz – Cojita Cheese (crumbled)
- 2 oz – Chili en polvo
- 4 oz – Mayonnaise
- 8 Lime Wedges
Clean the ears of corn of the husk and silk and place on the medium heat part of the grill, and let it cook until the corn kernels are tender. During the cooking process turn the corn on the cob over and over to make sure all sides are evenly cooked it takes about 15 to 20 minutes for the corn to cook.
Once the corn is cooked spread each corn with mayonnaise and sprinkle the Cojita cheese on each ear of corn and then the Sprinkle Chili en Polvo on them. Mmm mmm good!
Place the ears of corn on a serving platter and the place the lime wedges in a serving bowl as shown in the picture.