So…we just got home from making another of our priceless camping memories! This was our 5th camping trip this year.
I love being outdoors, listening to the crickets, being far away from the city lights, gazing at a sky that is exploding with lots of stars. Our busy everyday life can drain all of your energy, but camping in the woods can really rejuvenate your soul. One of the best things about camping in the woods is how quiet and peaceful everything is.
Camping can be as simple and inexpensive as you want it to be when you are just starting out. When we first began camping, and my children where much younger, we basically had a tent, a cooler, a lamp and a stove. That was it! Over the years, we added more to our camping gear until we had quite the setup. From camping in tents we moved to a RV which makes a huge difference….
Camping is not only a great way of saving money on a vacation, but it is also a great way to enjoy the outdoors and connect with your family. Every summer I really look forward to a family camping trip. We have such a great time hiking, fishing, bike riding, and just being silly together.
I am going to share the recipe for one of our Camp menu items: Mexican Style Grilled Corn.
Mexican style grilled corn also called Elote is a popular Mexican street snack found throughout Mexico and even in some parts of the United States. Ears of corn, still in their husks, are grilled on a grill. After corn is done cooking, it gets dressed with mayonnaise, fresh crumbled cotija cheese (fresh Mexican cheese), chili for spice and served up with fresh lime. The smokiness of the grill pairs perfectly with the sweet corn and the tangy toppings.
Makes 6 servings
6 ears of corn, leave the husks on
3/4 cup mayonnaise
3/4 cup, crumbled Cotija cheese (light feta will work if you can’t find it)
Cayenne pepper or chili powder or sweet paprika
Salt, to taste
2 limes, cut into wedges for garnish
Fresh finely chopped cilantro-optional for garnish
Soak ears of corn with the husks on in water for about 20 minutes. Preheat your grill on high heat. Peel back the corn husks a little (half way), remove the silk and then pull the husks back up. Place the ears on the grill and cook 25 minutes, turning several times for even grilling.
The kernels will get soft when fully cooked. After 25 minutes, take the husks off the corn and place back on the grill for about 5 minutes or until they reach desired level of charring.
Brush each ear with mayo, sprinkle with layer of cheese and then sprinkle with Cayenne pepper or chili. Serve with lime wedges, additional cayenne pepper or chili powder and fresh chopped cilantro –optional.