Mexican-Style Corn on the Cob

What says backyard bbq more than fresh corn on the cob? I had the chance to hang with chef Michelle Bernstein today at Macy’s Chef Street and she shared her favorite summertime recipes including this  one for corn on the cob.

  • Ingredients
  • 4 ears fresh corn, in husks
  • 1/4 cup mayonaise
  • 1/4 cup Mexican creme or sour cream
  • 1/2 cup cottage cheese, crumbled fine
  • 2 teaspoons ancho or chipotle powder
  • 1/4 cup finely chopped cilantro leaves
  • Lime wedges
  • Kosher salt

Preheat a grill to medium, or prepare a charcoal grill, letting the coals burn until covered with white ash.

cook the corn without removing the husk in simmering water for 6-8 minutes. Remove from the water, dry off excess water. Grill the corn turning frequently, about 4-5 minutes.

Mix the mayonnaise and the sour cream together, season with a little salt.

Remove the corn from the grill and carefully peel back the husks. (be careful, it will be VERY HOT)

Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Cut the corn cobs in half.

Spread the cream/mayo mixture all over the corn. Shake some chili powder all over, top with a little cilantro and a sprinkle of cheese evenly all over the ears. Serve immediately with lime wedges.

Serves 4

Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein and her cheesy corn is real.

I love working with the Culinary Council and you can find out about upcoming events on their site macys.com/culinarycouncil and their twitter @culinarycouncil

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Summer soiree with Michelle Bernstein

Tis’ the season: What better way to kick off the summer season than with soiree from Macy’s Culinary Council Chef Michelle Bernstein at Macy’s Herald Square. Everything you need for the ultimate backyard bbq & bash.

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Who: Chef Michelle Bernstein

What: Recipes, samples & bites, live music, and shopping.

Where: Macy’s Herald Square 151 West 34th Street Lower Level, Chef Street, New York, NY 10001

When: Friday 7/15 at 1 PM

WHY: It’s FREE and who doesn’t love a summer BBQ and if you RSVP at the link below you get a $10 Macy’s gift card at the event!

RSVP: michellebernsteinatmacyshsq.eventbrite.com 

 

 

 

Just a note to let you know that this post is sponsored by Everywhere Agency on behalf of Macy’s; however, all thoughts and opinions expressed are my own and my love for Michelle Bernstein is real.

I love working with the Culinary Council and you can find out about upcoming events on their site macys.com/culinarycouncil and their twitter @culinarycouncil

 

Can you tell me how to get to Chef Street?

It’s a new year and there are so many things to eat and explore and celebrate. One of the first events of 2016 that I am looking forward to attending is the Macy’s Chef Street grand opening on Thursday January 21st at 6pM.

Macy’s Chef Street is an array of pop-up restaurants located in the Lower Level of Macy’s. Its food court style of dining and has new concepts for food trucks owned by Macy’s Culinary Council Chefs including the amazing Michelle Bernstein, Takashi Yagihashi, and Marc Forgione.

Chefs Takashi Yagihashi & Marc Forgione will be there on Thursday to kick off the grand opening with complimentary samples, cocktails, party favors, music and photo ops. Celebrate with Macy’s, and bring your appetite. I’ll be there to and hope you can join me! I love the idea of this food court style dining so that delicious food can be made accessible ton so many at a place so many people visit.

 

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Here are all the delicious details:

WHAT: Grand opening of Chef Street

WHO: Chefs Marc Forgone, Takashi Yagihashi, ME & YOU! Seriously- let’s hang out.

WHEN:  Thursday, January 21, 2016 at 6:00 PM

WHERE: Macy’s Herald Square- 151 West 34th Street (at Macy’s Chef Street in One Below)

WHY: Food + fun + FREE = that’s why!

 

For more information on this event head here

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own and I’m genuinely excited to be attending and covering this event!