Short post since I’m resting today. Below is the Mexican Corn or as a friend of mine calls it “Street Corn” recipe that I got to share at a BBQ last evening. This recipe can cover 6 ears of grilled corn* or 8 if you stretch the sauce.
Place lime juice, salt, chili powder, and cayanne in a mixing bowl. Use a fork to thoroughly blend before adding melted butter and mayonnaise. With a gentle wrist motion gently whisk all the ingredients together. Let rest for 5 minutes before using a brush to paint the sauce on to the grilled corn. Sprinkle the cojita cheese on all sides of each corn and serve. Enjoy!
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*Corn can be boiled or microwaved too
This morning the windows are open in my little oddly shaped Cape Cod home and it's chilly. Summer is winding down and I am grateful. I'm not a fan of Summer, never have been unless I'm spending it in my beloved Washington state or France. That said, I enjoy New England Autumns. Yes, yes, I understand that Fall has not arrived yet, but the PSL* ads have begun. Though for me, a West coast native, I know Fall has not officially arrived until the trees along the Connecticut highway turn warm, golden hues and it takes double the time to get to a destination because of tourist driving to slow as they wonder at the Nutmeg states annual celebration of foliage.
I have several books coming out in exclusive print and others in eBook format first, but I am glad that I no longer have the nightmare of trying to ship chocolates in the summer. Never again. Candies only for the summer from now on.
Anyways, books and chocolate...
So I have been working on so many new things like swag for my online chocolate shop. The swag will be for CHOCOLIX membership only and besides the 10-piece box of chocolate they receive every month they will get a short journal entry from a fictional Steampunk Chocolatier who has been making cameos in all my Sweet & Steamy novellas-- Chef Alex LeBeau.
LeBeau will be making her cameo again in the CASE OF THE ROSE GRIMOIRE, but will have more speaking in the last book I'm writing right now in the series SUZETTE AND THE HOLIDAY HANGOVER.
Alex LeBeau was created almost 10 years ago while I was first connecting to culinary world in NYC. Through day jobs and short stories and creating a chocolate company, Chef Alex LeBeau has never left my thoughts. While I use her as a front for my chocolate company I hope members will enjoy her chef's journal.
Though my excitement is not only in the journal entries which is a prequel of her debut mystery series debuting late Fall 2017!
So yes, it's chocolate season and I hope you enjoy the upcoming insight into my favorite Steampunk Chocolatier Alex LeBeau.
To get updates on upcoming books and more information about our chocolate company LeBeau Chocolates & Confections, make sure to sign up to receive our newsletter aptly titled: BOOKS & CHOCOLATE. It takes less than a minute.
*PSL- Pumpkin Spice Latte