Indulging in fair food season with apple fritters, Mexican street corn

Adella Miesner

Happy Friday everyone!  Although we’ve known for a few months now that our favorite fall fairs and festivals would be cancelled due to the coronavirus, it’s hard not to miss them. Among the many things we miss about fairs, the food has to be at the top.  If you’re missing […]

Happy Friday everyone! 

Although we’ve known for a few months now that our favorite fall fairs and festivals would be cancelled due to the coronavirus, it’s hard not to miss them. Among the many things we miss about fairs, the food has to be at the top. 

If you’re missing those yummy fried fair foods too, we have good news! We’ve compiled a list of recipes so you can make all your favorites right at home (like Mexican street corn below). You might be surprised at how easy the recipes actually are- especially the poutine. 

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The Apple Harvest Festival is known for one food in particular: the apple fritters. Zion Lutheran Church normally makes the popular fritters, but alas, there will be no booth this year. Here are a few local places you can get them instead this year. We also shared a recipe if you want to make them yourself! 

Two new breweries— Counter Weight Brewing and Cheshire Craft Brewing — have announced their intentions to open in Cheshire still, despite the ongoing pandemic. 

Taco Pacifico also opened during the pandemic, and almost a month in, feels good about where they are. The eatery has a special business model that sometimes confuses customers, but accomodates pandemic restrictions well. 

Mexican Street Corn

Ingredients: 

■4 medium ears sweet corn, husks and silk removed

■1 tablespoon cooking oil

■1/3 cup mayonnaise

■1 lime, juiced

■1/2 cup Mexican crema, or sour cream

■1/2 cup crumbled cotija cheese 

■2 teaspoons chipotle chili powder

■1/4 cup chopped cilantro

Steps: 

1.Preheat a grill to medium-high heat (about 375°F-400°F). Using a brush, coat each ear of corn with oil to make sure it doesn’t stick to the grill.

2.Place the corn onto the grill grates, cover and let cook for about 2-3 minutes, until the corn is cooked through and charred in some spots. Turn the cobs and repeat the grilling process until all the sides are cooked and browned. Remove the corn from the grill and transfer to a large plate or baking sheet. (You can also steam or boil the corn if you don’t have a grill.)

3.In a small bowl, mix together crema, mayonnaise and lime juice. 

4.Using a butter knife, spread the mayonnaise mixture onto each ear of grilled corn. 

5.Sprinkle each ear with 2 tablespoons of Cotija cheese, 1 tablespoon of cilantro, a pinch of chili powder and salt if desired. 

*Inspired by Isabel Eats. Photo by Dragne Marius.

 

We love when you send us your favorite recipes! Whether it’s your longtime favorites or new discoveries, we want to feature you on the Record-Journal website. Submit here: https://www.myrecordjournal.com/News/Food-and-Drink/Submit-your-recipes-to-Food-and-Drink. 

As restaurants and bars reopen, we’d also love to hear where your favorite spots are for a quick lunch, brunch on the weekend or Friday night takeout. Contact Bailey at [email protected] with any suggestions. 

Want more Food & Drink content? Visit our special page at https://www.myrecordjournal.com/news/food-and-drink/ and join our Facebook group where people can share recipes and tips (https://www.facebook.com/groups/RJFoodDrink/). We have a TikTok too! Search for @rjfoodanddrink. 

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