What to Cook When the Grocery Stores are Out of… Almost Everything.
I went to the store last week for a few things. You know, the usual, peanut butter, half & half, a gallon of water (for my cubicle at work for making coffee), and quinoa. I came home from the store with ONE of those things, peanut butter! All those other aisles were pretty much empty. There was sparkling water, and some of the pricy electrolyte water in bottles. Other than that, not much there! In 2014 there was a water crisis in Toledo and I remember not being able to buy water because the shelves were empty, but I’ve never seen entire isles cleared out of food or paper products. I didn’t go down every aisle, and they weren’t wiped completely out of all food items, but it was slim pickings! We’ll need to get creative with what we have during this coronavirus crisis, so I wanted to put together a quick list of cheap and easy meals for you. Lots of these are made from leftovers, a few ingredients, or even scraps! Some are quick and easy, some will use up leftovers, but all are delicious!
Just try this Rustic Charred Corn. It’s grilled corn-on-the-cobb with lime, cumin & mayo. Even if you don’t like mayonnaise, you’ll love this corn! Ok if you really, really don’t like mayo just use a little olive oil!
When it’s not great grilling weather I’ll use frozen corn and my cast iron skillet.
Some people really, really hate Mayonnaise. I started liking it only because my husband loves it and grew up with it. I grew up with Miracle Whip, and have been converted to a real mayo lover. My husband says, Miracle Whip is NOT MAYO, it’s SALAD DRESSING!!!
Once you have tried this easy, rustic charred corn recipe with mayo, lime and cumin, you will never want plain corn with butter again! It MIGHT even be a little healthier than smothering corn with butter. Grill it, or microwave it until it’s almost done, then char it in a cast iron pan!
Remember to rate the recipe, or comment and like below! If you love Hope’s Rustic Charred Corn, try it served up with this cilantro lime shrimp skillet!
Hope’s Rustic Charred Corn
ebookfoodie
Trust me, a little mayo, lime juice, zest, & a sprinkle of cumin and you'll have the best corn ever!
1.5tbmayonnaiseif you really don't like mayo, just use olive oil. I like mayo made with olive oil like Krafts.
1limezested and cut in half
¼tspcuminoptional, but sooo good! I like roasted cumin, like McCormic
1tbspwater
salt & pepperoptional -mayo, cumin, and lime are really all it needs!
Instructions
Place four shucked ears of corn on a large piece of foil. Large enough to wrap all four ears or two small packets of two ears. (You can skip the foil and cook it in cast iron, or even on the grill, but it may dry out a bit, so I recommend microwaving it in a covered dish first to pre cook it. Then char it for added flavor)
Rub mayo all over the ears of corn
Zest the lime and add as much as you would like to the corn
Squeeze half the lime over the corn
Sprinkle the cumin and a little salt and pepper over the corn
Sprinkle about 1 tbsp of water over the corn
Wrap the corn up in the foil sealing the edges into a tight packet
Place foil packet on the hot grill and grill for five minutes.
Flip and grill for another five minutes in the foil.
After about five to seven minutes, open the package and check to see if all the mayo is melted. (It's steamy and not white anymore.) Remove the ears of corn and place directly on the grill and turn until you have tasty char to your liking! About another five minutes turning frequently. Keep an eye on it!
That's it! No butter, salt or anything needed!
Notes
This corn can be eaten right off the cob, or cut it off and add to tacos or salads. When Hope first made this corn I was secretly thinking how gross it was going to be, boy was I wrong! My husband requests this corn all summer long.I make it in the winter from frozen corn cobs. (I especially like Schwan’s frozen veggies in the hot summer. They come right to your door frozen solid!) I microwave instead of grilling for about 7 minutes, or until it’s cooked through. Then I char them right in my preheated cast iron skillet!TIP: You can tell corn is nice and juicy when you buy it by poking your fingernail (gross, I know) into a kernel. If it pops and is juicy and squirty (well that sounds appetizing, doesn’t it?) it’s going to be juicy!ANOTHER TIP: You don’t need all the zest so freeze some and store it in the freezer to add a flavor bomb, or make cilantro Lime Shrimp another time! I like to use a micro-plane like this one. I don’t like the ones that scrape strips of zest off, like for cocktails… ONE MORE TIP: Just mix the mayo lime zest and cumin together and slather it on the corn.If you like this recipe, please rate it yay or nay in the comments below! I’m curious who will try it with mayoYAYS!
Eating on a budget and turning one meal into two can be delicious! Last night we had sriracha-glazed salmon for dinner that I baked in the oven. (#SalmonSunday) We ended up with about 7 ounces leftover, so I put it in a baggie in the fridge for 4 ingredient salmon cakes for tonight! I use a similar recipe to my grans tuna cakes and they are simple, crispy and delicious!
