Maybe it’s the thought of warm weather as our family prepares to head to Arizona for Spring Training, or maybe it’s the fact that I haven’t started packing yet and needed another excuse to procrastinate, but yesterday I decided that I MUST have Mexican Street Corn NOW. Obviously it’s February and I’m in Texas, far from fresh corn season, but dang it, I was determined to eat some charred corn…
Pssst, I learned the easiest way to roast corn on the cob last week. Want to know how to do it? Take your corn, Stick it into a 350 degree oven for 30 minutes. Yep, right on the rack. Pull it out (careful, it’s hot!), pull back the husk and eat! Or add it to your cowboy caviar, because that’s delicious too. I know, I know, you don’t want to…
Fall has to be my favorite season. Cooler temperatures, open windows, pumpkins all around. That’s the stuff that makes suffering through 118-degree days in August worth it. Here in Phoenix, we have so much to look forward too. Fall, winter, and spring bring perfect temperatures to play outdoors all day long. The cooped up days of summer are behind us, and the last of the corn is being harvested. Today,…