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We suggest you save a couple of tablespoons of the vinaigrette to drizzle over the cooked chicken. Even better, use this reserved vinaigrette to deglaze the pan, and then drizzle the syrupy remains over the chicken. Pure flavor.
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This salad is the perfect accompaniment to heavier Southwestern and Mexican cuisine.
cooking.nytimes.com
Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving
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Liven up simply cooked shrimp with a zesty dipping sauce and flavorful rice.
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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you've never tried grilling broccoli, you are definitely missing out: The vegetable becomes tender and deliciously charred.
www.chowhound.com
A strong rum and ginger beer cocktail with a dash of Cholula Hot Sauce.
www.allrecipes.com
Inspired by Mexican street food, elotes are the perfect party appetizer in a cup, filled with with canned corn, mayo, Tajin®, cheese, and lime juice.
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This Bombay Sapphire gimlet gets a refreshing twist from muddled cucumber, which lends a smooth clean note to the crisp gin and fresh lime juice.
Ingredients: gin, lime juice, syrup, cucumber
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Get Chicken Tostada with Corn, Pickled Jalapenos and Black Beans Recipe from Food Network