A sweet and spicy marinade paired with a cool and creamy dip make this grilled chipotle shrimp dish a must for summer entertaining. Everything can be prepared a day in advance, so when your company comes over, all you have to do is fire up the barbecue ... and your appetite.
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Start to finish: 15 minutes
Impresses: 4 for a main course, 8 as an appetizer
Ingredients
8 ears of sweet corn
Avocado oil
½ cup La Vaquita® Crema Mexicana (or sour cream)
1/4 cup mayonnaise
1 lime, juiced
1 cup La Vaquita Queso Cotija cheese, grated
1 cup cilantro, chopped
Ancho chili powder, for serving
Lime wedges, for serving
Method
Shuck the corn and brush with avocado oil. Place over high, direct heat on the grill. Cook, rotating often, until corn is tender and charred, about 8 minutes. Remove from grill and set aside. When ready to serve, combine
La Vaquita Crema Mexicana, mayonnaise and lime juice. Dip the grilled corn in the crema mixture, rotating to ensure even coverage, and sprinkle with La Vaquita Queso Cotija cheese, fresh cilantro and ancho chili powder. Serve with lime wedges, if desired.
Start to finish: 40 minutes
Impresses: 8
Ingredients
2 tablespoons olive oil
1 white onion, diced
1 green bell pepper, diced
1½ tablespoons kosher salt
2 tablespoons minced garlic
1 6-ounce can tomato paste
2 pounds ground round (85% lean)
2 tablespoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 14-ounce can fire-roasted tomatoes
1 28-ounce can crushed tomatoes
1 14-ounce can chili beans
1 14-ounce can kidney beans, drained
La Vaquita® Queso Quesadilla shredded cheese, for serving
La Vaquita® Crema Mexicana cheese, for serving
Oyster or saltine crackers, for serving
Thinly sliced green onions, for serving
Method
Heat a large cast-iron Dutch oven over medium heat. Add the oil, followed by onion and bell pepper. Sprinkle with ½ teaspoon of the kosher salt, stir to coat and cook until vegetables begin to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add tomato paste, stirring to combine. Add ground round, remaining kosher salt, chili powder, paprika, garlic powder, onion powder and cumin. Stir well to combine. Cook until beef is browned, about 10 minutes, stirring occasionally. Add both cans of tomatoes and chili beans. Stir to combine and bring to a simmer for 10 minutes. Stir in kidney beans. Taste and adjust seasonings as desired. Serve with shredded La Vaquita Queso Quesadilla, La Vaquita Crema Mexicana, oyster crackers and thinly sliced green onions.
Start to finish: 30 minutes
Impresses: 4
Ingredients
5 poblano peppers
2 tablespoons oil
½ yellow onion, diced
1 teaspoon garlic, minced
¾ cup Mexican-style crema
1 teaspoon salt
Method
Heat broiler to high and line a baking sheet with foil.
Place poblanos on prepared baking sheet and roast until charred, turning two or three times to get equal charring on all sides.
Add peppers to a zip-top gallon bag and let steam 5 minutes. Remove peppers from the bag, peel off the skin and remove the seeds. Cut into strips.
In a medium-sized pan, heat the oil. Add diced onion, peppers and garlic, and sauté for 2–4 minutes until
the onion is translucent in color. When the onions have cooked down, add the crema and let simmer for 2–3 minutes.
Season with salt.
To serve, spread black beans or desired meat on a tostada and top with rajas con crema.
Start to finish: 20 minutes
Impresses: 4
Ingredients
5 ears of corn, grilled
1 jalapeño, seeded and finely chopped
¼ cup Mexican-style crema
2 tablespoons Parmesan cheese
2 teaspoons cilantro, chopped
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon lime juice
Method
Cut corn off the ears and add to a large bowl.
Add remaining ingredients to the corn and mix until combined.
Serve as a side dish or a dip with tortilla chips.
Start to finish: 1 hour 30 minutes
Impresses: 1 9-inch cheesecake
Ingredients
2 cups graham cracker crumbs
8 tablespoons butter (1 stick), melted
1 tablespoon cinnamon
1¼ cups sugar, divided
4 8-ounce blocks cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 cup Mexican crema
4 eggs
Method
Heat oven to 325 F.
Mix together graham cracker crumbs, melted butter, cinnamon and ¼ cup sugar in a large bowl until combined.
Press graham mixture into the bottom of the springform pan, using the bottom of a measuring cup to evenly distribute and press into the sides. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together remaining sugar, cream cheese, vanilla and cinnamon on medium-high speed until fluffy, about 4–5 minutes. Scrape down sides of bowl and add in crema. Beat to combine.
With mixer on medium-low speed, add in eggs one at a time until combined.
Pour mixture into pan over crust and bake 50–60 minutes or until top is golden and a toothpick inserted in the center comes out clean.
Cool completely before topping with raspberries and slicing.
Special tools: 9-inch springform pan
A food magazine celebration dairy and those who make it.
