• Oh I’m sure yours will be wonderful. Always great to see you here! So nice that you can share my excitement. Your comments always make my day. xo

  1. Debbie

    Oh yum! Corn with those ingredients must be heavenly. This recipe comes in time for grilling season so I will grill my corn and dip it in the ingredients. I would even forgo the low carb, low fat regimen I’m on to get a taste of corn made this way. I’m sure it won’t be the same experience as it is in the photo of the woman in Mexico boiling it on the boat! But that is why you and I cook ethnic food so much – to evoke the experience of being there. Like mother like daughter!

    • Hi Mom! I was thinking of you as I made these. I remember when you used to make us all shuck corn for a wonderful grill evening. Summer nights are the best. I’ll bring you the mixture for the slather so you don’t have to feel bad about making it yourself. One little piece of this is good enough. You’re absolutely right. I learned everything from you. The passion for travel and cooking. Cooking really opens the world right up to you like languages, which is why we were both drawn to both. So nice to see you here. I’ll come up to visit very soon. I need a break.

  2. As always, I love all the colorful photos! This corn looks wonderful! Thanks for reminding me about the book L.A. Son–I heard an interview about that book on NPR awhile ago and it sounded so interesting! Hope your thumb heals soon.

    • Thank you, Jenny! I hope so too re: my thumb. It scared the hell out of me. I was contemplating going to the hospital, but it was such a clean slice there was nothing to sew up. Scary. LA Son is a pretty good book. You’d think the combos wouldn’t work with Korean and Mexican, but I have enough friends who live in LA who say it’s divine that I”m willing to try it 🙂

    • Exiting and exhausting, Jovina. I really appreciate your support, over the last few months and in general. You remind me sometimes to stay excited and not give in to the desire to crawl under the covers and hide. I can’t wait for true corn season. Your blog is also a constant reminder that Italy is out there waiting for me 🙂 xo

  3. Amazing, Amanda. I absolutely adore fresh corn, but it is not always easy to find here in France (and then, only at the end of August, beginning of September). I’d love to try this some day, though I know it wouldn’t beat your experience, no matter how hard I try.
    Spring is finally here too and everything is flowering, and I’ve been enjoying staying away from the kitchen, taking a break from yoga, working hard at my new job, and laughing with my fun new colleagues, and also just sitting outside with family and friends enjoying the nice weather, sipping fresh white wine. I should kick myself in the butt and get back to serious matters such as yoga and cooking, but this week of “farniente” felt great; I hope you are enjoying your own time with family and friends as well… but I cannot wait to see your springtime recipes!

    • So great to hear from you, Darya. Isn’t it funny when work is a break from all of the self imposed things we love like cooking and working out/yoga. I”m glad for you. There is something to be said for having a break and I sure could use a week or three of “farniente.” I’d like to just sit and sip rose!! and laugh with the people who are always with me, without having to carry the weight of running a case in another country with me. It’s like dragging a barge through the desert sometimes. I still want to come to Europe, especially in spring with the markets starting, but I have to see how A is doing with his flight fear. I’m glad you’re liking your new job! I want to see your spring recipes too. So much more to catch up on . Much love. xo

  4. I think you are stuck with the Mexican spell – I have some Spanish friends who lived there and still have it in their blood 20 years later. I know what you mean about corn, my farmer will have the most amazing stuff when the English summer arrives. He cuts it the day before the farmers market. If only I could go and pick it from his field! It sounds fabulous with chipotle, cumin and lime – I’d love to be able to buy it straight from someone on the street.
    I was in the butcher’s today and he boned a capon for the customer in front of me. It took no more than 5 minutes from start to finish – the whole shop watched in awe.
    What kind of meat are the taco makers cooking on that spit? I assume it’s pork, being Mexico, but it looks very much like the Greek and Turkish lamb doner kebabs which are very common in London.
    Great pictures and post, as always 😉

    • OH to have those butcher skills. It sounds like you have a great butcher. It’s hard over here to find someone who will do that for you upon request. The trend here is big departments these days. It’s chicken in the picture and I think beef.. Their “al pastor” is chicken a lot of times and pork for carnitas. But it’s definitely the same method as the doner kebabs. Just less lamb. I think you’re right about Mexico never leaving you. Even when I’m tired, fed up and my stomach hurts from the water, when I want nothing but a burger and a beer I’m still enchanted. That’s how you know you’re in 🙂 Thanks as always for your thoughtful comments, MD.

  5. Gorgeous post. You are so right about freshly picked corn and that sweetness which starts to disappear as soon as it’s picked. And the mandolin savagery…a true cooks war wound (along with the burn scars on the soft flesh of the wrists). Sometimes I wonder how stupid it was trying to get that last slice of potato!!! My friend, Lyn calls hers the ‘Mangle Lyn’. Cheers.

    • Thank you, Anna! LOL re mangle lyn. I either have to get a glove or bet a better gripping safety. I’ve joined the ranks I guess. As for fresh corn, I just love it. It reminds me of summer and barbecues and sun and everything wonderful. xo!

  6. Amanda! I love this post. I have a recipe just like this on my Pinterest board and cannot wait to try this! And that pink wall in the last picture is stunning. I would love a pink walked house!

    • Thank you, Chaya. Pinterest is such a huge inspiration for me. I love the pink wall too. It’s in Puebla, Mexico. They have such a beautiful colonial architecture and the food is some of the best in Mexico outside of Oaxaca. Amazing. I could do ONE really bright wall in my house, but maybe not the entire house. 🙂

  7. I always love simple food that needs less fuss. I agree with you…the faster food reaches our mouth from the farm, the better it tastes. These gorgeous photos remind me of all the street spots I have eaten corn. I guess, the corn you had in Mexico was the sturdy muscled variety and not the soft sweet relative!

    • I totally agree with you. I really love street corn and the fresher the better. Very good point, the corn in Mexico was a little less sweet. It works so well with the butter and spice. Thanks as always for stopping by. xo

  8. Oh how I love elotes. And all your pictures of Mexico. Sorry about the mandolin accident, though. Steve has done it several times. I’m so terrified of the thing that I don’t do anything but fennel (with its built-in handle) without the guard on. Clearly, I’ll never be a real chef. 😉

    • I love that you love elotes too. And thanks for following my Mexico pics. I’ve been loving your pics all over instagram. I feel like you’re on my adventures with me and that’s been so meaningful. I’m scared of the mandolin now, but I’m almost so mad at it that I’m going to figure out how to use it. I’ll either get a glove or get one with a better safety grip. Mine doesn’t grip. How do you do a radish? Theyre so tiny. But this thing is clearly a death trap. I’m looking forward to your spring recipes. xo You’re a real chef in my book. Screw the mandolin 🙂

    • Thanks, Liz. The corn is fabulous and i have to remember what a wonderful opportunity this has been because sometimes i just get tired. But now is the time if ever. Xo

  9. Hmmm… for some reason WP just started holding your comments – did you change hosts? – and I just saw this. Thanks for the generous assessment of our rabbit. It was a bit more arduous to make and photograph than we anticipated, but worth it, I think. This is one of my favorite ways of eating corn – mayo! Try grilling the corn in the husks sometime, I think you’ll like it. Great waterside grilling operation. Ken

    • I did change hosts, but a while ago. Thanks, Ken. They grill them in the husks at the street fairs here in nyc but at home we just used foil growing up. I love it all ways. So great to see you here as always.

    • Thank you! One of the things i learned since starting this page is that produce is far from uniform around the world. It’s amazing. Xo

    • I did grow up in cornfields in upstate New York. It is so beautiful. My roots are in Brooklyn, but I was raised upstate on a farm. So funny. And yes! Re Mexican horchow. The difference is that they make it with rice. It seems a little sweeter with the rice flavor. All forms of horchata are good !

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