Mexican Grilled Corn

 I love grilling season and since I live in Florida that’s pretty much all year. It wasn’t always that way. I used to live up north in the frozen tundra of Michigan which has about 6 months of normal grilling season (unless you’re one of those die-hards who grills from your garage after you’re done snow blowing the driveway).  It’s also where I first tried the most amazingly flavorful take on corn on the cob known as Mexican Grilled Corn or Street Corn, or if you want to get real; Elote. I had always eaten corn on the cob with butter and salt; never like this. Recently I saw Mexican Grilled Streat Corn as an appetizer at a local Mexican restaurant and wanted to make it at home. I had pinned this pin for Mexican Grilled Corn by Veronica of The Vegetarian Ginger and was ready to try it.
Pintesting Mexican Grilled Corn
It’s time to do this Pintesting.

The Pintesting

The ingredients include grilled corn, spices, mayonnaise, and cheese.

Pintesting Mexican Grilled Corn
First, brush the corn with olive oil and season with salt and pepper. Then grill it until it’s done, turning it every few minutes so that it cooks evenly; for a total of about 10 minutes or so. My HH did this part since he’s our grillmaster.

Mayonnaise? Yes, mayo. If you’ve never tried this just trust me on this. It’s how this is done.

Pintesting Mexican Grilled Corn

Slather a good coat of mayonnaise on the corn like butter.

Pintesting Mexican Grilled Corn
 Coat the corn well so that the seasoning blend will stick.
Pintesting Mexican Grilled CornBlend the mixture of spices and then sprinkle all sides of the corn as liberally as you’d like. Don’t worry if it looks like a lot; the seasoning blend is more flavorful than spicy hot.
Pintesting Mexican Grilled Corn
 Finish by sprinkling all sides of the corn with the grated Parmesan cheese. Go ahead and coat it well.
Pintesting Mexican Grilled Corn
This is going to get all over your fingers – and you’re going to be very glad about that. This tastes so good! We were making all kinds of Mmm and Yum sounds while we ate.

The 2nd Pintesting:

I made this again within a week, except this time I used the more traditional Cotija cheese. It’s a Mexican hard crumbly cow’s milk cheese described as similar to both parmesan and feta. It crumbled easily onto the corn and I can see why it’s perfect for Elote.

Pintesting Mexican Grilled Corn

Notice the little shaker of the spice blend above the cotija? We liked the first Pintesting results so much that we mixed the blend ahead to use whenever we want to grill some Mexican Street Corn.

Pintesting Mexican Grilled Corn

This time I only got a picture of one because they disappeared as soon as I could make them. Something about hungry people wanting delicious food. My HH likes the Cotija cheese better – he says it’s creamier than the parmesan and he is not wrong.

A few notes on this Pintesting:
  • DON’T mix everything and then spread it on the corn. Read the recipe directions thoroughly and follow the steps or you’ll have an unpleasant mess.
  • DO let a grill master grill the corn for you while you assemble the remaining ingredients if you have someone else doing the grilling.
  • DO be as subtle or generous with the spice mixture and cheese as you’d like. I was moderate with the seasoning and heavier with the cheese.
  • DO use either the Parmesan or Cotija cheese – or even a mixture if you’d like. They’re both delicious. My HH likes the Cotija better – he says it’s creamier.
  • DO have a napkin ready but feel free to lick your fingers.

The Pintesting Results

Overall Results: 4.85 Pins
Pintesting Seal 5 Pins

Accuracy:  This recipe turned out just like the Veronica said that it would and it tasted just like the Mexican Grilled Street Corn that I remember from the street vendors. 5 Pins

Pintesting Rating - 5 Pins
Difficulty:  The directions were clear and easy to follow. Grill. Schmear. Blend. Sprinkle. Sprinkle. Eat. However, since there is open flame involved I’m giving this 4 Pins.
Pintesting Rating - 5 Pins
Time:  The total time for this was about 20 minutes including the corn shucking, grilling, and seasoning. It times out well if you’re grilling burgers, kabobs, steak, or anything else. 5 Pins
Pintesting Rating - 5 Pins
Cost:  Corn on the cob is very inexpensive in the summer. I got 5 ears of corn for $2. The mayonnaise and spices were already in my cupboard and are common to most kitchens as is grated parmesan. The total cost for Veronica’s recipe with parmesan was less than $3 or $0.60 per serving. The cotija cheese was $5.49 for a bag that will make at least 10 recipes so it has no impact on the price per serving. 5 Pins
Pintesting Rating - 5 Pins
Practicality:  We have already made this 3 times since the first Pintesting and I’m sure we’ll make it often. Whichever cheese option you choose, this is great to serve with Mexican food, grilled food, as an appetizer, and it’s vegetarian, too. The spice blend can be adjusted to suit your taste and can be applied as lightly or as generously as you’d like. 5 Pins
Pintesting Rating - 5 Pins

Pintesting the Best of Italy with Pizza

October is NATIONAL PIZZA MONTH! Did you know this? I didn’t until the month was nearly over. Pintesting Monini Mutti Pizza I’ve wanted to do a pizza recipe post for quite some time but with so many unique kinds of pizza, I wasn’t sure which would be the best one to start with. There’s the Neapolitan style Margherita, the large thin crust New York style, the deep-dish Chicago style, the thick crusted square shaped Sicilian style, grilled pizza, French bread pizza, regional tomato pies, and so many variations of crusts, sauces, and topping… it’s a bit overwhelming. But then I thought about what Italian pizza from Naples would be like. While at the Florida Restaurant and Lodging Show, I was introduced to Italy’s favorite tomato company, Mutti, and their sister olive oil company, Monini. After tasting them I know why they’re the best of Italy. And now they’re coming to America so that you can cook with the best Italian ingredients, too!

2016 Florida Restaurant & Lodging Show Mutti Exhibit

Below are a few of the appetizers and even a dessert that was made using the Monini and Mutti products.

2016 Florida Restaurant & Lodging Show Mutti Collage

I was given some wonderful products to try at home including a ready-made pizza sauce and a squeeze bottle of olive oil that’s not supposed to drip. Let’s see what Italy’s favorites taste like on a pizza.

The Pintesting:

In our house, we normally make our own pizza dough, but on this busy weeknight I picked up a pack of pre-made crusts and our toppings will be cheese, sausage, and pepperoni.

Pintesting Monini & Mutti Pizza

I brushed the dough with the Monini olive oil in their new squeeze bottle. This is SO MUCH BETTER than having the olive oil drip onto the counter or down the side of the bottle. No Leaks! No Drips!

To really boost the flavor, I cut a garlic clove in half and then rubbed it on the oiled dough. If you love garlic but have trouble with heartburn, this is a great way to get that great taste and be gentle on your stomach.

Pintesting Monini & Mutti Pizza

To get real authentic Italian pizza flavor you need a real authentic Italian pizza sauce.

Pintesting Monini & Mutti Pizza

Cheese Please!

Then we added the toppings. The HH worked at a pizza place many years ago, so he does this part. The sausage is raw when put on the top of the pizza, but it will cook through while the pizza is cooking.

Pintesting Monini & Mutti Pizza

Then we baked it per the crust instructions.

Pintesting Monini & Mutti Pizza

This is how it looked when it came out of the oven. The sausage is perfectly cooked. The cheese is all melted. The hardest part is waiting for it to cool enough to taste it, so I’ll get one more picture while I wait.

Pintesting Monini & Mutti Pizza

The Results:

So THIS is what pizza in Italy tastes like… Monini & Mutti made this pizza incredible. The no-drip squeeze bottle really worked; there was no olive oil anywhere it wasn’t supposed to be. The pizza sauce was very fresh and tasted like real tomatoes – not overprocessed or artificial. I can see why they are the favorites in Italy. The good news is that both of these products will soon be available at grocery stores across the U.S. so watch for them!

The Recipe:


Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 Pizzas (using the 2 mini crusts)



  • Pizza crust of choice (I used Boboli Mini Original Pizza Crusts, but you can use home-made)
  • Monini Olive Oil
  • 1 Garlic clove, cut in half
  • Mutti Pizza Sauce
  • 8-oz Mozzarella, shredded
  • Toppings of choice


  1. Pre-heat oven per your crust instructions (450 degrees for the Boboli crust).
  2. Place crust(s) on a baking sheet.
  3. Brush 1-2 teaspoons of Monini Olive Oil on the crust to coat evenly.
  4. Rub the garlic clove all over the crust for great flavor.
  5. Spread the Mutti Pizza Sauce in an even layer on the crust.
  6. Top with shredded mozzarella and toppings.
  7. Bake for 8-10 minutes.


Pizza is personal, so you can use whatever kind of crust and toppings you like to make it completely your own.


Cheesy Broccoli Orzo

Does anyone else seem like you make and eat the same meals? The dinner rut is a tough one to deal with because we all have our favorites, comfort foods, and quick-on-the-table meals that are the family approved stand bys. Don’t get me wrong – pizza night is not to be trifled with, but you can completely mix it up with different types of crusts, sauces, and toppings. Taco Tuesdays are a close second, but even there you’ve got a lot of choices that can make it seem different from week to week. Sometimes changing the side dishes can change the taste and feel of a whole meal.

That’s why I was super excited when i saw this pin for Cheesy Broccoli Orzo by Kristin from Iowa Girl Eats. It’s the perfect trifecta of a side dish.

  1. It’s fast
  2. It’s easy
  3. It only uses a handful of ingredients (most are likely to be in your kitchen right now)

Pintesting Cheesy Broccoli Orzo

Well, who’s going to argue with a trifecta? Not me – I choose my battles, so let the Pintesting begin.

As I said, there are only a handful of ingredients – 6 if you don’t count the salt or water to boil the pasta and broccoli.

Pintesting Cheesy Broccoli Orzo

Boil the orzo pasta. Now this seems easy, but wait…

Pintesting Cheesy Broccoli Orzo

Kristin says to cook for 3 minutes, add broccoli, then cook for another 3 minutes or so.

Pintesting Cheesy Broccoli Orzo

My orzo box calls for 9 minutes of cooking time for al dente. You can see in the picture below that it still has a way to go, so I waited another couple of  minutes before adding the broccoli.

Pintesting Cheesy Broccoli Orzo

Next I added the broccoli and cooked it for about 3 minutes to let the orzo get to the al dente state and let the broccoli cook well.

Pintesting Cheesy Broccoli Orzo

Drain everything really well.

Pintesting Cheesy Broccoli Orzo

Return to the pot and add the cheeses, butter, and milk.

Pintesting Cheesy Broccoli Orzo

After mixing and per Kristin’s instructions, I checked the seasoning. Good call! I added a touch of salt and several grinds of pepper.

Pintesting Cheesy Broccoli Orzo

That’s it. Really! We’re done – except for the plating.

Pintesting Cheesy Broccoli Orzo

I love risotto, and this totally puts me in mind of that creamy dish but without the half hour of constant stirring. It’s the perfect alternative if you need something quick, and want to get some extra veggies in your meal. And who doesn’t need extra veggies? That’s what I thought. So let’s get to the Pintesting Results:

Overall Results: 4.6 Pins

Pintesting - 5 Pins Overall Rating

Accuracy:  The dish was delicious, uncomplicated, and quick. The flavors of the pasta with the broccoli and cheeses all played wonderfully together. But the pasta cooking time was off by 50%, and a novice cook might not catch that. In all fairness, it might have been the difference from one pasta brand to another, so keep an eye on what the directions on your box indicate. 4 Pins

Pintesting Rating - 4 Pins

Difficulty:  There’s nothing hard about this dish. I bought the broccoli florets pre-cut which eliminated a lot of the prep work. I did grate the cheeses to balance the level of work (and because I like fresh-grated cheese better). Boil, drain, mix, serve. 5 Pins

Pintesting Rating - 5 Pins

Time:  The whole recipe came together in under 20 minutes even with me taking the pictures. PERFECT for a busy weeknight dinner. 5 Pins

Pintesting Rating - 5 Pins

Cost:  The broccoli ($2.00 on sale) and orzo pasta (less than $2.00 – not on sale) were the only two ingredients that I had to buy, and there was enough of each to double the recipe and still have leftover broccoli. The remaining ingredients came to about $2.00. At $4.00 for 4 servings, that’s $1.00/serving.  5 Pins

Pintesting Rating - 5 Pins

Practicality:  The trifecta totally worked with this recipe. Not only is it a delicious side dish, but it has the makings for an easy casserole just by tossing in a cooked protein of choice. (I’m thinking this would be a great way to use up some leftover turkey next Thanksgiving…)I bet you could play with the cheeses for slightly different takes on the flavor, too. It’s also very kid-friendly – it’s practically mac & cheese with broccoli. 5 Pins

Pintesting Rating - 5 Pins