Recipes

[mima]

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@Poodlepet2 wrote:

Mama, please tell us about that: I am assuming a heavy pot with a lid is used, but gee, throwing a hand of popcorn on a hot grill sure could be an adventure!

Poodlepet2

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@Poodlepet2  I think you are talking to me.  Actually your post made me laugh out loud for real.  I too was picturing how you would throw popcorn on the grill.  Cute!

He made corn on the cob or Mexican Street Corn using the mentioned recipe.  Hope that clears that up for you!  LOL  Sorry I didn't clarify.  If you google it, you can find recipes.  It is delicious and I hate mayo.!

[sabatini]

I'd be interested to try this, but wonder if the mayo will make the popcorn kinda wet? Then again, much of what mayo is - is oil!

It might be yummy!

For those who hate mayo or things too creamy, but still want a Mexican style flavored corn dish:

Saute some diced jalapeno, as little or as much as you'd like, toss in fresh corn kernels & continue to saute. Add a drizzle of honey, toss, then squeeze on some fresh lime juice.

Some people like to get the kernels good & charred, but I like them still crisp.

Remove from heat & sprinkle on some cilantro.

Whether or not you add cotija cheese is up to you.

Delicious!

[Poodlepet2]

Salvation, about two months ago we went to a Peruvian restaurant and fell in love with the the cuisine.  They serve a "popcorn" as an appetizer called chulpe de maiz: it looks like huge unpopped popcorn kernels, but you bite into it and it tastes like popcorn: it's served with a spicy dipping sauce that seems to be mayo based-but I could be wrong.

I bought a bag from Amazon-I haven't made it yet-but I'd like to try it this weekend and make the coating that DiAnne made and use it as a dip for the chopped de maid because I wondered about the mayo and lime juice too.

My issue is the actual cooking of the popcorn: I remember Ingrid Hoffman deep-fried hers for a picnic, but I don't want to do that. The "popcorn" that we've had is not greasy at all.

Poodlepet2

[sabatini]

Hi @Poodlepet2! Your description of the Peruvian snack sounded both fascinating and delicious! I love to hear about ethnic foods that I've yet to try, so thank you.

There are a few recipes online, and I'll bet yours will be yummy. Happy cooking!

[Poodlepet2]

Sabatini, I apologize on behalf of Kindle for butchering your name! The Big A has a wide variety of Peruvian foods and that's where I found the chulpe de maiz. They have some fascinating offerings: the problem is the descriptions of what they are and for many, there are no ratings.

But here is a simple accompaniment to steak-I'm in love! They call it "onion salad" and all it is, is thin slices of purple onion marinated in what seems to me to be white vinegar.  I love it: it's a bright flavor.

Another menu favorite is that somehow they remove a whole avocado from the skin-an art form that I'm sure requires practice- and they stuff it with chicken or shrimp salad.  It's served as an appetizer and we shared it the first time: the second time, I ordered it as my entre.

Poodlepet2