WINGS AND BEERS RECIPES

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MEXICAN STREET CORN RECIPE - RACHAEL RAY SHOW



Mexican Street Corn Recipe - Rachael Ray Show image

This easy Mexican Street Corn recipe uses a tasty combination of mayonnaise, cotija cheese and lime juice.

Provided by Hunter and Robbie Shoults

Number Of Ingredients 19

2 tablespoons olive oil
16 ounces frozen corn
from 3-4 ears
3 tablespoons mayonnaise
3-4 ounces Cotija cheese or feta
crumbled
2 tablespoons lime juice
fresh
1 tablespoon jalapeño peppers
finely chopped
⅓ cup fresh cilantro leaves
finely chopped
2 tablespoons red onion
finely chopped
2 cloves garlic
minced
½ teaspoon chili powder
Salt and pepper
to taste

Steps:

  • Add olive oil to a large skillet over medium heat
  • Add the corn and let cook until the corn starts to char
  • This will take 7-8 minutes and you need to stir the corn often while it cooks
  • In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder
  • When the corn is done, fold it into the other ingredients
  • Taste for seasoning
  • Add salt and pepper to your taste
  • Serve immediately

CLASSIC SPAGHETTI CARBONARA | RECIPE - RACHAEL RAY SHOW



Classic Spaghetti Carbonara | Recipe - Rachael Ray Show image

A bacon-lover's dream!

Provided by Emeril Lagasse

Number Of Ingredients 15

1/2 pound bacon
chopped
1 tablespoon garlic
chopped
black pepper
Freshly ground
1 pound fresh spaghetti cooked to al dente
4 eggs
large
beaten
Salt
1 cup Parmigiano-Reggiano cheese
freshly grated
1 tablespoon parsley leaves
finely chopped fresh

Steps:

  • In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes
  • Remove and drain on paper towels
  • Pour off all of the oil in the skillet except for 3 tablespoons
  • Add the garlic; season with black pepper
  • Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta
  • Sauté for 1 minute
  • Season the eggs with salt
  • Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble
  • Add the cheese and re-season with salt and pepper
  • Mound into serving bowls and garnish with parsley

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See details


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