Street corn, or grilled Mexican style corn, aka Elotes, first became popular through street vendors selling fresh corn brushed with a variety of flavors in Mexico. The most traditional highlights the sweetness of the corn while maintaining the crunchiness, typically with a creamy chile-lime sauce. The trick to replicate that sweet, crunchiness is to grill the corn. Delicious as a side or a snack, there are limitless options to taking your everyday sweet corn and turning it into a masterpiece. Here’s one variety that’s pretty authentic and only slightly more effort than butter and salt.
Tatsoi – Before we start: you’ve almost certainly eaten tatsoi before. The mild, mustardy leaves often show up in mixed salad greens, so — surprise! — you’re probably already acquainted. What’s so great about this green? Once you track it down, (aliases include tat soy, tat soi, broadbeak mustard, spoon mustard, spinach mustard, and rosette bok choy), it’ll quickly become one of the most versatile green vegetables you know.
Currants are a tiny berries most popular overseas. A delectably tart fruit it’s versatile and can be eaten straight off the vine or in fresh summer recipes. From scones to pies, jams and drinks, it’s easy to sample and find your favorite. We’ve listed a few below to help you get inspired. No time to cook? Throw them in the freezer and add them at a later date to lemonade or cocktails for a pretty and refreshing instant chill.