This versatile recipe is a crowd pleaser, regardless of the age of your crowd. Whether you’re looking for a last-minute go-to for the Super Bowl this weekend, or a simple weeknight dinner for yourself or your family, the combinations are endless (and let’s face it, who can resist melted cheese?).
I love getting my kids involved with cooking and it doesn’t get much easier or more exciting than literally throwing food on top of a bed of tortilla chips. One of the best parts about getting kids in the kitchen is that they taste along the way and many times try a food that they probably otherwise wouldn’t touch.
We start tossing by tossing on protein, either meat, chicken, beans, or a combo, and then add on shredded cheese and salsa. After baking for ~8 minutes at 350 degrees to melt the cheese we top with chopped tomatoes, cilantro, sour cream and avocado. Nachos are easy to customize- if someone wants more or fewer ingredients it’s easy to make part of the tray specific to their liking. What are your favorite combos?
While summer barbecues will soon give way to cozy winter meals, corn is still at its peak flavor!
Corn may have a bad rap from the term high fructose corn syrup, but the on-the-cob version boasts many nutritional benefits. It’s high in antioxidant carotenoids (from its yellow color), is a good source of fiber to help keep your gut healthy and provides the vitamins Niacin and B6 and the minerals phosphorus (important for your bones and teeth and to make proteins for cell repair and growth) and manganese (important for enzyme function and protein production).
When shopping, choose corn with tight, bright green husks and instead of pulling back the silk to check the ends of the cob, simply squeeze the ear from top to bottom to see if the kernels are consistent. I’ve found that most ears are delicious regardless of whether the kernels go all the way to the very end.
There is no comparison between summer corn and what is sold on the cob in the winter, so freezer action is key! I read that to freeze corn on the cob, blanch it for 5 minutes and then seal it in a plastic freezer bag. If you only want the kernels, cut them off 3/4 of the way down towards the middle of the cob. While cobs will stay frozen for one year, the kernels will only last for 2-3 months.
One of my favorite ways to cook corn is to leave it in the husk and bake it for 30 minutes in a 350 degree oven. If you don’t have that much time then boil or steam the husked cobs for 3-5 minutes.
Do you have young helpers at home? Peeling the husk off the corn is an easy way to get them involved in preparing dinner! As I’ve said before, the more kids are involved in preparing their meals the more likely they are to try new foods. And, in this case, it gives you time to focus on the rest of the meal.