Hola! Yum ! Yum!

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There was fun for all in the kitchen on Friday morning as Beryl Hiller, Lou Hammerman, Lindsay Sag, Carol Katzman and Aileen Grossberg prepared Beryl’s Mexican-inspired kiddush under the direction of Shomrei’s new kitchen guru Mustafa.

See below for the Mexican street corn recipe being enjoyed by Beryl, Carlos and Mustafa in the accompanying picture. Hopefully you enjoyed it as much as they did.

I’ve also included the recipe for Mexican tuna salad. It was a real hit: not a morsel was left.

As a bonus look at that beautifully composed Mexican salad and colorful fruit platter. Delicioso!

Elote (4 servings)
Ingredients
1/4 c. mayonnaise
1/4 c. sour cream
2 teaspoons Trader Joe’s (or other brand)Chile Lime Seasoning Blend, plus more for garnish
4 ears fresh corn, husks and silks removed
1/3 cup crumbled Cotija cheese
chopped fresh cilantro
one lime sliced into wedges for garnish
Directions (read notes, too)
1. In a medium sized bowl, combine mayo, sour cream, and chile lime seasoning. Refrigerate until ready to use.
2. Preheat grill to medium high. Grill corn, turning often, until evenly charred, about 10-15 minutes. Remove from heat and let cool slightly.
3. Generously brush each ear with chile lime crema. Then sprinkle with cotija cheese, cilantro and more chile lime seasoning, if desired. Serve with lime wedges on the side.
Notes
1. If you don’t have fresh corn, use frozen.
2. If you don’t want to grill the corn, prepare it any way you like.
3. You can substitute feta cheese for the cotija cheese.
4. For a slightly different, less spicy taste, roll the cooked corn in melted butter. Then spread evenly with mayonnaise. (The mayo helps the cheese and cilantro stick to the corn.) Sprinkle with cheese and cilantro.
5. For those who dislike cilantro, try substituting parsley or basil.

If you don’t like your tuna loaded with mayonnaise, this recipe is for you. There is just a small amount of mayo. Additional moisture and tang come from Greek yogurt

Mexican Tuna Salad (4 servings)
Ingredients
2 cans of tuna, drained
1/4 cup plain Greek yogurt
2 tablespoons mayonnaise
1/4 teaspoon ground cumin
Salt and pepper to taste
1 tablespoon olive oil
Juice of half a lime (about 1 tablespoon)
1/2 cup corn kernels
1/2 cup red pepper, diced
1/2 cup black beans
2 tablespoons red onion diced
1 tablespoon cilantro, chopped
1 tablespoon jalapeno, diced
Directions
1. Put tuna, yogurt, mayo, cumin, salt, pepper, olive oil, and lime juice in a large bowl. Gently flake tuna with a fork, mixing ingredients together until smooth.
2. Add corn, red pepper, black beans, red onion, cilantro and jalapeño. (Omit any of these ingredients to your taste.) Mix.
3. Serve with guacamole, chopped vegetables, crackers or chips.

Looking for Mexican food with a Jewish twist? Check out recipes from Pati Jinich ( she has a TV series), Ilan Stavans or this new book Sabor Mexicano: With Over 100 Recipes from the Heart of Mexico by Lorenzo Buratti. Many newer international cookbooks should also have Mexican and Spanish influenced recipes.

The Lampert Library has a wide selection of cookbooks that are good not only for finding unique recipes but also provide fascinating insights into the culture and history of food.

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