Well, 5 ingredients and a few spices. But who's counting? ;)
I had the pleasure of assisting in two photo shoots for two magazines this past weekend. My mentor/friend Eric is submitting photos into Inked Girls Magazine and needed a light assistant. I was more than eager to help, since photo sessions with Eric mean I learn more about model photography, studio lights, photo editing and the do's and don'ts of the photography biz. Plus I get to step in as second shooter and capture the model from my point of view. Edited photos of that shoot to come. (Shout to LaToya 3rd shooter and 2nd light assistant and model Romina).
The second shoot took place at Chez Lucienne in Harlem, next door to Marcus Samuelsson's brilliant restaurant Red Rooster. The models had wonderful chemistry so shooting them was a blast, the director was incredibly professional and encouraging. I even spoke to a table who was kind enough to let us take photos of their dishes and adorable baby. This food & lifestyle shoot was for Chantelle's Wealth in Wellness Magazine's upcoming issue. We enjoyed shooting together so much we were invited to do another shoot in the near future. I will be sure to share more on that soon enough =] (Shout out to all of the models, filmmaker, assistants, make up artists and directors who made this such a memorable shoot)
Now onto the corn appetizers...
I was inspired to make this dish when I took a trip with Jacqueline aka The Dusty Baker to a restaurant in the city, and my fat ass could not resist ordering Mexican corn. Although I had heard of Mexican corn, it was my first time actually enjoying the dish. It had queso fresco (Mexican crumbling cheese) sprinkled on top of a bright yellow corn on the cob that rolled around in a smokey lime chili sauce.
Due to Jacqueline's allergy to dairy she couldn't try the dish, but loved it so much she shared a photo of the pretty appetizer on Twitter, and to my surprise received some positive feedback.
I haven't forgotten that fateful afternoon lunch in the city. And wondered how I could replicate this fantastic dipping broth from memory. I thought of the vegetables my grandmother whipped out when setting up her mise en place. It was a simple idea that resulted in a great dipping sauce for corn truly cut in an appetizer-esque fashion. I would sprinkle some cheese on a "corn disc" and dip it in the smokey, spicy sauce that ended with a splash of lime.
And I was content.
This week on adventures in food writing...
You will need...
a sharp chef's knife (for slicing corn medallions)
ramekin for sauce
rubber spatula for sauteing and stirring
I didn't measure the spices with spoons but by sprinkles or dashes.
Easy Mexican Corn Appetizer (enough for one whole corn)
1/4 tomato cut in small dice
1 small scallion sliced thin (whites only)
dash of cayenne pepper
dash of cumin
dash of smoked paprika
1 cup of garlic vegetable broth
1 teaspoon of vegetable oil
salt and pepper to taste
boiled corn, sliced into medallions
In a small saute pan, heat vegetable oil. When hot, add tomatoes and scallions.
When all of the liquid has been cooked out of the tomato and the veggies have caramelized, add broth and bring to a boil for one minute, lower heat to a simmer. Add spices and taste. Season accordingly.
Simmer for about 5 minutes or until the broth has reduced by almost half.
Season with salt and pepper.
Serve with sliced corn medallions and sprinkle with queso fresco.