I can't think of a better way to make corn than elotes. What could be more tasty than sweet corn that's coated in smoky ancho chile powder, salty cotija cheese and lime juice? Not much! I distinctly remember the smell of the elotes from our trips to Mexico. Just when you think, I could eat that corn straight off the grill, it gets doused in all these condiments that make it taste even more heavenly.
In this recipe, you cook the corn by microwaving it, but I highly recommend going the extra step of charring it in a pan for extra flavor. Better yet, if your family is having a barbecue, throw the corn on the grill and then dress it up with all the fixings. This was one of my mom's favorite desserts as a kid growing up in India.
Think of shahi toast as the ultimate bread pudding. It is creamy, dreamy and infused with cardamom, which tastes citrusy, sweet and floral. This isn't my mom's shortcut version; this recipe originally appeared in my cookbook "Indian-ish," and I'm sharing it here with some upgrades (hint: butter).
It is amazing how luxurious this tastes considering how easy it is to make — my favorite kind of dessert!.
