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The secret is out — Portugal is a food and wine lover's dream destination!
Food, wine and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
I wait the whole year for fresh corn on the cob to come into season!
6 ears of corn, tops trimmed 1 cup mayonnaise 1 small clove garlic, chopped 1 tablespoon chipotle en adobo 1 tablespoon freshly squeezed lime juice Kosher salt ¼ teaspoon ground chile de arbol 1 teaspoon ground guajillo 2 tablespoon unsalted butter, melted ½ cup crumbled cotija cheese 3 tablespoon chopped fresh cilantro 3 tablespoons minced red onion 6 large lime wedges
Preheat an outdoor grill over medium heat. Cut the top ends off the corn. Place on the grill and grill, turning occasionally, 12 to 15 minutes.
In the meantime, in a blender or food processor, combine the mayonnaise, garlic, chipotle, and lime juice and ¼ teaspoon salt until smooth. In a small bowl, combine the chile de arbol, guajillo and ¼ teaspoon salt. Set aside.
When the corn is done, peel back the husks and discard the silk. Brush the corn with melted butter. Drizzle the chipotle aioli onto the top in a zigzag pattern. Sprinkle with the cotija, cilantro and red onion. Sprinkle the spice mixture onto the top. Serve garnished with a lime wedge.
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