Tex-Mex Corn Salad
Mexican style street corn with a Texas twist that makes this corn salad irresistible.
6 ears of corn, kernels stripped
½ cup mayonnaise
¼ cup cotija cheese
2 limes, juiced
2 tbsp. chopped cilantro
1 tbsp. 3 Mistake Chili Seasoning
In a serving bowl, toss the corn with mayonnaise, cotija cheese, limejuice, cilantro, and Meyer’s chili seasoning. Season with salt to taste. For garnish, top with more cotija, cilantro, and a dash of the chili seasoning.
Texas Campfire Potatoes
No campfire necessary for this one, but feel free to make these when you do go camping.
1 lb. mini Yukon gold potatoes, quartered
2 tbsp. extra-virgin olive oil
2 tsp. Texas BBQ Rub
Freshly ground black pepper
2 cups mozzarella cheese, shredded
1 cup freshly grated Parmesan cheese
Chopped parsley for garnish
Crush red pepper flakes or 3 Mistake Chili Seasoning for garnish
Pre-heat your grill to medium-high (about 425 degrees if using an oven). Cut four large pieces of aluminum foil about ten inches long. In a large bowl, toss potatoes, with olive oil, Texas BBQ rub, and season with salt and pepper. Divide potato mixture between two foil pieces, and then fold packets crosswise to cover potatoes completely. Place foil packets on the grill and cook until potatoes are tender (about 10 to 15 minutes). Sprinkle cheeses on top of the potatoes and reseal the foil packets. Cook for 5 more minutes until the cheese is melted. Top with parsley and red pepper flakes or a dash of chili seasoning.