God provides even before I know there's a deficit, and He never fails--so my responsibility is to be wise with the resources I have and trust God for the rest. Fortunately, my crazy life affords me lots of opportunities to exercise that trust in Him! I am alive. I am unharmed. I am fully well and thriving. I am outrageously, abundantly blessed, and I can do nothing but thank God for that. :)
Also, let's just take a moment to celebrate that this is the 100th Post on Foodie & Fabulous!!!! WOOOOOHOOOOO!!!! Thank you guys for sticking with me through the past couple of years. This has been so much fun, and I love writing for you. Here's to a hundred more recipes!! :)
Little Spice Jar.
- 3 ears sweet corn
- 3 tablespoons butter, softened
- ¼ teaspoon garlic powder
- ½ cup Queso Fresco or cotija cheese, crumbled
- 3 tablespoons cilantro, chopped
- ½ teaspoon chili powder (ancho chile or Chipotle powder works too)
- 1 lime, quartered
To oven cook the corn: Preheat the oven to 350 F. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy.
To grill the corn: you can leave the husks on or remove them for some nice-looking grill marks. Grill corn for 15-20 minutes, turning every 5 minutes until tender.
In a small bowl, combine the garlic powder with the butter. Place the Queso Fresco cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic butter. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn. Easy. Peasy. Cheesy. And DELICIOUS! Enjoy!!