Cinco de Mayo eats!

May 5th is the perfect day to make Mexican food at home. We'll be having a regular Canadian-style BBQ but I wanted to incorporate a few south of the border dishes to spice things up. Try subbing in these sides alongside your burgers or steaks.

Instead of corn on the cob try: Esquites

All you need for these yummy mexican corn cups is a cob of corn per person. Boil or bbq as normal. Cut off the kernels into a bowl. Mix in about a teaspoon of mayo per cob. Add crumbled cojita or feta cheese (I like light feta) Add salt and pepper, chili powder or sriracha sauce to taste. Finish with a squeeze of lime juice. Extra points if you serve this in a plastic cup with a plastic spoon like they would in Mexico.

Instead of coleslaw, try: Jicama Salad

You'll find Jicama near the jalapenos in Safeway. It's a big brown round vegetable that you have to peel. It takes like a cross between a potato and a pear. Diced up with oranges, cucumbers and lime juice, it's really refreshing.

This recipe is pretty close to the one I make.

Instead of a heavy cheesy dip appetizer, try Pico de Gallo

This super-fresh salsa is so addictive. Not good leftover, though. The tomatoes get too watery. Just dice up some tomatos (try to drain the liquid) add some chopped green onion and a chopped, seeded jalapeno. Chopped fresh cilantro, salt, pepper and lime juice to taste. You can also put cucumbers and bell peppers in this if you want.

Finally, dress up those burgers with some pepper jack cheese :) Steaks can be spiced with a pat of chili butter.

 

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