The cover of the Food & Wine section on April 22 will feature a roast beef sandwich the way the deli makes it. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
It’s Cinco de Mayo-nnaise
Michael Klein, The Philadelphia Inquirer
Never miss a local story.
We Americans like to consume copious amounts of alcohol to celebrate a crucial battle in Mexico’s bid to rid the country of French forces in May 1862.
Hence, Cinco de Mayo.
Why not add fat to the mix?
We shook down Tim Spinner, co-owner of Fort Washington, Pa.’s Cantina Feliz, for his recipe for the decadent Elotes Loco – basically corn on the cob slathered in lime mayo.
From chef Tim Spinner, Cantina Feliz, Fort Washington, Pa.
4 ears corn, husked
1/2 cup Lime Mayo (recipe follows)
1/2 cup queso fresco
Chile pequin powder
1 cup mayonnaise
2 tablespoons fresh squeezed lime juice
2 tablespoons water
Salt to taste
In a bowl whisk together all ingredients. Chill when ready to use.
In a large stock pot boil 6 quarts of water. Add corn and simmer for 15 minutes. Remove corn from water and pat dry with a paper towel. When you are ready to serve, place on the grill and cook for 5 minutes flipping once halfway through cooking. Remove from grill and slather with Lime Mayo. Top with queso fresco, lime zest and chile pequin powder.