Horchata and Mexican Street Corn
For Cinco De Mayo this year my kids had requests! Shrimp tacos, horchata and mexican corn. I found the horchata recipe on yummyhealthyeasy.com and the corn on sassygirlz.net
1-2/3 cups uncooked white long grain rice
5 cups water
2 cinnamon sticks
1/2 cup white sugar
3 cups milk
2 tsp vanilla extract
Pour the rice and 2 cups water in a blender. Blend until the rice begins to break up, about 1 minute. Add the last 3 cups of water and blend for an additional 30 seconds. Let the rice and water sit on the counter for anywhere from 3+ hours.
Strain the rice water into a large pitcher and throw away the rice. Stir the cinnamon sticks, sugar, milk and vanilla into the rice water. Chill. When thoroughly chilled, stir up and pour over ice. Add an extra sprinkle or two of cinnamon if needed. EnJOY!
Mexican Street Corn
4 ears of corn
1 cup sour cream
1/2 cup mayo
1 cup grated parmesan cheese (I would use queso fresco crumbled instead)
1/4 cup cilantro (fresh, rough chop)
1 lime (cut, ready to squeeze)
chili powder (to taste)
salt and pepper (to taste)
Preheat grill. When grill is hot place your already shucked corn on the grill, make sure to leave the core on so you have something to grab it with while eating. In a medium bowl, mix mayo, sour cream and chopped cilantro together. Let the corn get slightly charred on the grill, turn a time or two so it's cooked evenly. Remove from grill and while still hot, smother completely with mayo mixture. Sprinkle chili powder and salt and pepper on corn. Squeeze lime juice on top and sprinkle with cheese. EnJOY!