Great Kitchen

INGREDIENTS 6 ears corn Kosher salt 1/2 c. mayonnaise 1/4 c. cotija cheese or feta, plus more for garnish Juice of 2 limes 2 tbsp. chopped fresh cilantro, plus more for garnish 1 tbsp. chili powder, plus more for garnish           METHODS  Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook for about 3-4 minutes or until corn is tender, and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Garnish with more cotija, cilantro, and a sprinkle of chili powder.      

Ingredients ·          1/2 cup butter ·          1/2 cup vegetable oil ·          2 ounces unsweetened chocolate ·          1 cup water ·          2 large eggs, room temperature ·          2 cups sugar ·          2 teaspoons vanilla extract ·          2 cups all-purpose flour ·          2 teaspoons ground cinnamon ·          1 teaspoon baking soda ·          1/2 teaspoon salt ·          1/2 cup buttermilk ·          FROSTING: ·          1/2 cup butter ·          6 tablespoons 2% milk ·          2 ounces unsweetened chocolate ·          3-3/4 cups confectioners' sugar ·          2 teaspoons vanilla extract ·          1 cup chopped pecans                                                     Directions ·          In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking

Ingredients ·          Pastry for single-crust pie (9 inches) ·          3/4 cup sugar ·          1/4 cup all-purpose flour ·          1-3/4 cups 2% milk ·          6 tablespoons butter, cubed ·          3 large egg yolks ·          1 cup chopped pecans, toasted ·          1 teaspoon vanilla extract ·          MERINGUE: ·          3 large egg whites, room temperature ·          1/2 teaspoon vanilla extract ·          1/4 teaspoon cream of tartar ·          6 tablespoons sugar                                                       Directions ·          On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. ·          Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is gold