TRY SAGANAKI TODAY!
You will often be told you need to make this appetizer more complicated than it is. All you really need is a non stick frying pan at med-high heat (preheated) and fry for 2 minutes on each side. Hint* add a little oil in the pan first, one that does well at high heat like vegetable oil or sunflower oil. Done! Squeeze on fresh lemon and add pepper to taste. We suggest bruschetta as the perfect compliment for this dish.
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MEXICAN GRILLED CORN
You will need; 4 shucked corn cobs, 1 cup shredded cotija or cotija styled cheese, 1/2 cup mayo, 1/2 teaspoon chili powder or flakes (or to taste),
1/2 teaspoon fresh ground black pepper (or to taste), 1 lime,
fresh cilantro (optional).
In a bowl mix together the mayo, chili, pepper, and the juice squeezed from the fresh lime. I usually mix the cotija with some fresh finely chopped cilantro in a separate bowl.
Using a BBQ place the corn directly on the lower grill and cook until you start to see char.
All done! Serve the sides in separate bowls allowing your guests to put on as much or as little toppings as they like.
Perfect for something different in BBQ season!
1/2 teaspoon fresh ground black pepper (or to taste), 1 lime,
fresh cilantro (optional).
In a bowl mix together the mayo, chili, pepper, and the juice squeezed from the fresh lime. I usually mix the cotija with some fresh finely chopped cilantro in a separate bowl.
Using a BBQ place the corn directly on the lower grill and cook until you start to see char.
All done! Serve the sides in separate bowls allowing your guests to put on as much or as little toppings as they like.
Perfect for something different in BBQ season!