Suzi's Blog

Esquites: Sauteed Corn Kernels with Lime Juice, Cream and Chile from Yucatan by David Sterling

  This recipe is from Yucatan by David Sterling. David knows Yucatan inside out: the homes, the markets, the small shops, the restaurants, and the street food. This dish is a street food staple, sometimes available on weekdays and always on weekends. This version uses “everything” David has seen in those street versions. Sometimes other…

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Roasted Corn and Crab Dip

While half of all marriages end in divorce, no marriage of corn and crab ever has. Be it in a salad, a dip, a soup — or some other creation — the two flavors seem to automatically merge into one overpowering burst of pleasure. This dip is rich, so it can serve as the centerpiece…

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Cooking Corn in the Microwave

Here's a reminder from a past post here, a fast, easy way to cook corn and deal with all that mess from husking and watching the corn silk float about the room. You find silk strands in your kitchen for days, don't you? Or, if you shuck outside, you walk back into the house trailing…

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Summer Zucchini and Corn Succotash

Succotash is a Native American word for “broken corn kernels.” The Pilgrims were introduced to the dish and that first Thanksgiving almost certainly included some form of succotash. While it often is consider a “fall” dish, it really is a year-round treasure. You could even — this is heresy — use frozen corn. Suzen prefers…

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