Chilled Mexican Corn Salad

The Background

I have been looking for a side dish that will pair well with Tex-Mex, Southwestern and Southern dishes.  The catering jobs that we take on typically involve either barbeque or tacos.  This side dish pairs well with both and it is equally tasty served warm or cold.  If served with barbeque, the corn salad gives a great alternative to the typical potato salad or coleslaw. 

If you have ever been to a Mexican festival or celebration, you may have stumbled on a booth or food truck selling grilled corn on the cob.  The corn is usually nicely charred, lathered in a creamy, buttery combination of cheese and chili spices, and finished with a squeeze of lime.  The sweet smell of grilled corn with lime and chiles creates an aroma that will be forever locked in your mind.  You won't be able to think about that festival without remembering that aroma, and anytime you pass a vendor selling grilled corn, your ears will immediately perk and your head will swivel to find the source!

We have tried to recreate that experience in a bowl.  I love to serve this dish as a cold side.  The sweet corn and creaminess cools down the palate perfectly after something spicy.  And the bright, fresh citrus keeps the flavors light.  It's a new favorite of mine, and I get great comments when we serve it at our events.

 

The Ingredients

2 tablespoons butter
3 cups corn (about 4 ears, fresh OR 2 cans)
3 tablespoons mayonnaise
1 clove garlic, grated (or approximately 1 teaspoon of minced garlic)
1 handful cilantro, chopped
1 lime, juice
2 tablespoons Cotija cheese, crumbled
1 tablespoon chili powder to taste
2 teaspoons onion salt

 

Making It Work

1. Melt the butter in a heavy skillet over medium-high heat.  A cast iron skillet works great, if you have one.
2. Add the corn, toss it quickly to coat as much of the corn with the butter as you can.  Once the corn is coated in butter, leave it alone to char, about 6-10 minutes. Set aside to cool.
3. In a medium bowl, stir together the mayonnaise, garlic, lime juice, onion salt, and chili powder to make a smooth dressing.
4. Mix the corn into the dressing, until the corn is well coated.  Once the corn and dressing are mixed, stir in the chopped cilantro and Cotija cheese.
5. To serve, garnish with some hand-torn cilantro, and an additional sprinkle of cheese and chili powder.  This is a great dish to make a day ahead or the morning of the event.  The flavors will deepen as it chills in the refrigerator for a few hours. 

Texas Fried Turkey with Cinnamon Chile Rub

The Background

I take no credit for this recipe, this incredibly delicious, insanely flavorful, and down right amazing recipe. I have however used it very successfully for several years now and take great pride in cooking up a great bird whenever the opportunity arises. I got the recipe from Texas Monthly a couple of years ago, who got it from Grady Spears, a chef at Reata, and published in the Wild Turkey edition of Texas Monthly in 1998. So with proper credit given, let's cook!

The Ingredients

Equipment

1 turkey cooker with a propane burner
(also called a catfish cooker or crawfish boiler)
1 36- to 40-quart stockpot and basket
1 large turkey injector with needle
1 deep-fryer thermometer or candy thermometer
elbow-length oven mitts

 Cinnamon-Chile Rub

1/2 cup cinnamon
1/2 cup pasilla or other red chile powder
1/2 cup brown sugar
1/2 cup kosher salt

Combine all ingredients and mix well.

Turkey

4 to 6 gallons peanut oil (depending on size of stockpot and turkey)
3 1/2 cups chicken stock (two 14.5-ounce cans)
1/2 cup Tabasco sauce
1 turkey, 12 to 15 pounds (insides removed)
2 cups cinnamon-chile rub (recipe above)

Making It Work

Place the peanut oil in the stockpot on the turkey cooker and preheat to 350 degrees. Meanwhile, in a bowl combine the chicken stock and Tabasco. Place the turkey in a shallow pan or bowl. Fill the syringe with stock mixture, inject all parts of the turkey (legs, breast, thighs), and then thoroughly coat the outside of the turkey with the cinnamon-chile rub. When the oil reaches 350 degrees, place the turkey in the basket and, wearing oven mitts, carefully lower it into the stockpot. Cook for 3 1/2 minutes per pound (for example, a 12-pound turkey will be done in 42 minutes). Remove the turkey from the oil and drain well. Place it on your favorite platter and carve away.

Helpful Hints
1. To determine how much oil you need, put the uncooked turkey in the stockpot and cover with water. Measure the water and use the same amount of oil. (The cooks at Reata use a 40-quart stockpot and 6 gallons of oil.)

2. Large containers of peanut oil are available at Sam’s Club, Randalls, Wal-Mart, and Albertson’s.

3. Turkey cookers with pots and propane burners can be bought at large supermarkets, sporting goods stores, restaurant suppliers, building-supply stores, and hardware stores, but availability is unpredictable. A spot-check found them at some Academy Sports and Outdoors stores, Albertson’s food stores, and Builders Square, among others. Injectors are available at cookware stores, department stores, and some of the outlets mentioned above. If you don’t have a cooker and stockpot and don’t want to buy them, they can be rented at party supply stores.

4. The injector is easier to fill if you remove the needle.

5. The oil may be strained to remove food particles and reused. It may also be disposed of with regular garbage.