Roasted Corn Chili & Lime
6 tablespoons crema mexicana, crème fraîche, or sour cream
1 tablespoon fresh lime juice
1/4 teaspoon chipotle chile powder or ancho chile powder
1/4 teaspoon coarse kosher salt
8 ears of corn with husks
2 limes, halved or quartered
1/4 cup chopped fresh cilantro
Mix crema mexicana, fresh lime juice, chile powder, and coarse kosher salt in small bowl to blend. DO AHEAD Can be made 6 hours ahead. Cover and chill.
Prepare barbecue (medium heat). Remove outer husks from corn, leaving inner pale green husks attached. Fold back inner husks; remove corn silk. Sprinkle corn with salt and pepper. Rewrap inner husks around corn. Grill corn until husks are charred and beginning to pull away and corn is tender, turning frequently, about 10 minutes. Grill lime quarters until lightly charred, about 5 minutes.
Pull husks away from corn to expose kernels. Place corn and lime on platter. Brush corn with crema-lime mixture. Sprinkle with cilantro.
GRILLED PORK TENDERLOIN
2 tbsp. dry mustard
1 tsp. thyme
12 oz. beer (light ale or a lager)
1/2 c. soy sauce
2 cloves garlic,
minced1 tsp. ginger
Mix all ingredients. Marinate pork 3 to 4 hours (in zip-lock freezer bags). Light 1/2 of grill on high. Place pork on unlit side of grill. Close cover for 45 minutes. Slice 1/2 inch slices.
16 oz seeded, watermelon
6 oz tequila
3 oz. triple sec
1 Tablespoon sugar
Cut up a watermelon, removing seeds. Liquify in a blender until you have about 16 oz. Add remaining ingredients, top with ice and blend until smooth. Taste and add sugar if watermelon is not sweet enough. Serve in a margarita glass with a sugar-coated rim.
Sangria is traditionally made with red wine. In this version, rose gives the drink a pretty pink blush. If you prefer a bit more "punch," add in some rum.
1 750 ml bottle of rose
4 6-ounce cans of pineapple juice
2 11-ounce cans of guava nectar
4 cinnamon sticks
2 cups fresh pineapple
2 oranges, thinly sliced
Mix in a large pitcher and cover and chill at lease 6 hours. Serve with more orange slices.