Grilling

This week I picked up 1/8 of an organically-grass fed steer.  65 pounds.  Two years of meat, at least.  We grilled up the first package tonight.  Oh boy was it good.

mine

Amy's

We also tried a new recipe with corn we got from the farm.  A hit as well!

Mexican Street Corn Salad

Oil

5 ears of fresh corn

3/4 teaspoon ground cumin

3/4 teaspoon chili powder

4 1/2 tablespoons sour cream

1 1/2 tablespoons fresh lime juice

4 tablespoons crumbled Cojita cheese

Heat oil in a large skillet to medium high.  Cut corn from cobs, add to pan and sauté until tender and lightly browned, stirring occasionally, 5-7 minutes.  Add chili powder and cumin, cook 2 minutes more or until fragrant.

Remove skillet from heat and stir in sour cream and lime juice.  Sprinkle with cheese.  Serve warm or at room temperature.  Makes 10 side servings

(If you like cilantro, chop and stir in with sour cream)

Very gusty breezes tonight!