September has been a whirlwind.
And just when I thought I had this whole blog thing down. Posting 3 times a week, making things, keeping up. You know. And then it all hit the fan as sh*t is wont to do.
I left my job.
We moved to Richmond.
We went to the beach.
We drove across the entire state of North Carolina.
We went to a wedding.
We drove the six hours home and then collapsed amid a pile of boxes and dirty clothes.
As we were driving toward the Outer Banks for a little R&R we looked at each other, locked eyes, and nearly swerved into oncoming traffic as we realized what we had just done. Completely uprooted our lives and then run far far away from the chaos we’d created. I feel untethered and a little drifty in the best of ways. What now?? If only I could make those question marks 1000 times bigger and then wrap myself up in them like a burrito. Go ahead, embrace the unknown, Stephanie.
Anyhoo. We’re finally home and unpacking and getting reacquainted with our old stomping ground. It’s fun. I’m also cooking again and enjoying it, which I never thought I’d hear myself say but 2 weeks of takeout will do that to a girl.
I wish I could say I made this recently, but I actually cooked it up for dinner a couple weeks ago in DC and thought I’d save the recipe for a rainy day. Lately my meals have looked nothing like this and so I’m left to drool over old photos, but we’ll get there. I was inspired by traditional Mexican street corn but I wanted a little more substance, so I whipped up some crumbly cornbread, drenched it in butter (or ghee if you’re a weirdo like me) and then topped it with fresh corn, cilantro, and creamy queso. At the last minute I threw in some avocado along with a squeeze of fresh lime juice and a dash of salt.
What should have been enough for several meals lasted only 12 hours because I couldn’t. stop. eating. And even now I’m tempted to throw away my sad turkey sandwich and run out and get everything so I can make it again. Yum.
Instead of making cornbread from scratch I cheated and used Bob’s Red Mill gluten free corn bread, which significantly cut down on the cooking time (woohoo), but feel free to use whatever corn bread recipe you like. If you’d rather go the from-scratch route, I personally think these jalapeno cornbread muffins from Minimalist Baker would be perfect. I haven’t tried them myself, but those little jalapenos are calling my name.
Mexican Street Cornbread
1 package Bob's Red Mill Cornbread
2 ears fresh corn
1/2 tsp salt
1 tbsp lime juice
1/4 c queso fresco crumbled
1/4 c cilantro
Butter or ghee
- Prepare cornbread according to the package instructions.
- While the cornbread is baking, bring a large pot of water to a boil. Shuck the ears of corn and add 1/2 tsp salt to the pot of water. Boil the corn for 5-7 minutes.
- Remove corn from the water and once it's cooled enough to touch, use a sharp knife to cut the corn from the cob. In a large bowl, combine the corn with remaining ingredients. Stir.
- Cut the cornbread into squares and drizzle with melted butter or ghee, then top with several spoonfuls of the corn mixture. Serve warm.