The New York Times cooking app is a must for any keen cook.Its a mine of great ideas from really good contributors populated with simple recipes covering the widest range of cookery styles and cuisines. This recipe is from Hetty Lui McKinnon and is a really good simple salad with a Mexican vibe. We had it with a quinoa salad and ground meat skewers. Here is the recipe and Hetty’s intro Charred corn is a bankable foundation for a simple and satiating summer meal. Just a few minutes in a hot pan will turn the kernels from starchy to sweet, while delivering smoky notes. A light dusting of ground cumin and smoked paprika reinforces these scorched flavors. In a loose nod to esquites, this salad is dressed with a simplified version of Mexican crema, tangy from the lime and spiked with garlic. If you like, add some heat with some sliced jalapeños or a sprinkle of crushed red pepper. Serves: 4 persons INGREDIENTS 1 cup sour cream Zest and juice of 1 lime (about 2 tablespoons juice) 1garlic cl
Cooking and eating with my family and friends