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Inside This Issue
Our Patients Are Our Purpose
Page 1
Battling the Summer Sun!
Page 2
The History of Hot Dogs
Page 3
and Burgers
Charred Chili-Cheese Corn
Page 4
CHARRED CHILI -CHEESE CORN
You’ll find all of the flavors of elote, Mexican street corn, in this dish, without any of the mess. It’s the rare side that can outshine any main course.
INGREDIENTS
• 1/4 cup fresh lime juice • 2 ounces fresh cotija cheese (or feta), crumbled • 1/4 cup cilantro • Salt and pepper, to taste
• 4 ears of corn, husked • 4 tablespoons high-smoke-point oil, such as canola or vegetable • 1 large shallot, thinly sliced • 1/2 red chili (such as Freson) or jalapeño, thinly sliced
DIRECTIONS
3. Cut kernels off cob and combine with shallots, chilis, lime juice, cheese, and remaining oil. 4. Season with salt and pepper, garnish with cilantro, and serve.
1. Heat grill to medium. 2. Brush corn with 2 tablespoons oil and grill until visibly charred, 10–12 minutes.
Inspired by Bon Appetit magazine
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