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Partly Cloudy,71°
Wednesday, July 23, 2014
Spring into a colorful Cinco de Mayo party
(Page 2 of 5)
Bring on the guacamole. Add some homemade tortilla chips to really wow your guests. This zesty version is a fiesta for your palate.

Scoop avocado pulp from shells into a medium bowl and mash with a fork, leaving some chunks. Gently stir in lime juice, green sauce, cilantro, onion, tomatoes, and salt.

Mexican Style Corn
Try this delicious version of Mexican street food. Crunchy ears of fresh sweet corn are charred to perfection then slathered with a mixture of cheese and mayo, sprinkled with chili powder and squirted with lime for simple flavor perfection.

4 ears fresh corn, husked
1/4 cup mayonnaise
4 ounces Cotija or feta cheese
1 teaspoon chili powder
4 lime slices

Preheat grill or broiler. Grill or broil corn, turning occasionally until hot and some kernels turn golden brown, about 5 minutes. Using knife, coat each ear of corn with about 1 tablespoon of mayonnaise. Crumble cheese on one side of each corn ear. Sprinkle with chili powder, dividing evenly. Broil until cheese starts to melt, approximately 1 to 2 minutes. Serve with lime.

Salsa Verde Chicken Enchiladas
3 cups cooked, shredded chicken
2 cups salsa verde, divided
16 corn tortillas
1-1 ½ cup shredded jack cheese

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