At Cadence Kitchen, I’m incredibly proud of the menu we’re building. We view it as a holistic collection of dishes that can shine on their own, or be mixed and matched to create a larger meal that’s as cohesive as it is delicious. If you haven’t already noticed, our love of kitchen hacks showcases the endless possibilities in transforming our dishes to make new creations altogether. When you use the highest quality ingredients to riff on timeless household staples, you never know what road you’ll find yourself on, but you can be sure that it’ll taste incredible.
Take our Mexican Style Street Corn, for example. If you’ve ever been lucky enough to find this snack on the streets of Mexico, I don’t have to tell you about how addictively satisfying it is. Grilled corn topped with creamy cheese and spice is a match made in heaven!
Our fire-roasted, super sweet Street Corn is coated in cotija cheese, sour cream, and a touch of cayenne. One taste will have you checking ticket prices to head south of the border. Containing no artificial flavors or high-fructose corn syrup, this highly versatile side can perfectly complement a casual weeknight dinner, or please your guests at the next party. Looking for some added inspiration? Use our Street Corn as a topping over fish tacos, or to provide a kick to a breakfast burrito!
As we kick into high summer with the 4th of July around the corner, I’m planning to serve it three ways: on its own as an appetizer, as shareable Street Corn cups, and transformed as a creamy dip. Just don’t forget a glass of Pinot Gris or an ice-cold Mexican lager! If you’re looking for some protein, our Mexican Style Pulled Pork will provide some much appreciated sweetness with its pineapple chipotle sauce.
Street Corn cups are a great hack to transform this dish into an easy party snack. Simply cook as you normally would in a skillet for about fifteen minutes. Scoop portions into small cups and top with chopped cilantro, finely grated cotija or parmesan cheese, and a touch of cayenne. Garnish with a generous lime wedge and you’re good to go!
If you’re looking for a variation that will bring a crowd to the table, try serving our Street Corn as a dip! Place in a bowl and top with a little more cheese (because you can never have enough!) and don’t forget the tortilla chips for easy dipping.
I’d love to hear how you are planning to use our Mexican Style Street Corn! Are there any other classic street snacks that are inspiring your summer menu? Feel free to post below, or find us on Instagram!
Jason Triail is the Vice President of Culinary and Innovations, and the master of all things tasty in our Southern California kitchen. With more than 33 years of experience, he draws on a diverse culinary background to continue improving and reinventing Cadence Kitchen dishes.
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