Summer

Poke Cake was created by Jell-O in 1969 to help increase sales of their product. I saw this recipe on a cooking show a couple of months ago, and they had updated the method to include real strawberries (and less Jell-O) which made the dessert more appealing to me.

Although it’s great summer dessert, you can make all year round because it uses frozen strawberries. Note: The top of the cake will look slightly overbaked—this keeps the crumb from becoming too soggy after the gelatin is poured on top.

We celebrate summer with grilled meats and boiled corn, the golden ears arriving at the table, resting in silky pools of melted butter, ready for a dusting of freshly ground sea salt and black pepper.

Many people hunger so much for corn they eat it every chance they can to such an extent that, sooner or later, familiarity breeds disinterest and even a little disdain.  Where it seemed so celebratory at the beginning of summer, by August they turn away when a platter of corn is placed on the table. 

That's pretty much the way it's been for me.

On my last trip to our local farmers market, I hadn't planned on buying corn until I noticed that very few farmers were selling corn and those that were had very little to sell. Arriving late, the corn was almost sold out. Talking with a farmer, I learned that local corn will disappear from the market in a couple of weeks. After that, no more corn until the spring.

Notice anything unusual about this corn? No, it's not some nifty Photo-Shop-Curves technique. It's real red you're seeing. That's no ordinary ear of corn. That's an ear of edible red corn.

In the U.S. we typically refer to colored corn as "Indian corn" since Native Americans were the first people to grow corn in the New World. When European colonists came to the New World, they referred to corn of all colors as "Indian corn" to differentiate it from other grains such as wheat and rice. Over time, white, yellow, and bi-color corn replaced colored corn in people's diet, and colored corn became ornamental.

So what makes red corn red? Like red pomegranates and purple grapes, red corn derives its color from anthocyanins, or health-promoting antioxidants. This means that it's both more visually appealing and healthier than traditional corn.

As for texture and taste, red corn has slightly crunchier kernels and an earthier flavor. That's why in this recipe for Red Corn with Cilantro and Cotija Anejo Cheese, I added a touch of sugar. Acidic lime, salty Mexican cheese, and savory cilantro add complexity without masking the corn's unique flavor.

In case you’re wondering who Mateo is, that’s me. That’s my name in Spanish, a title only used at home by my grandparents and when I did something terribly wrong as a child.

I’m sure you can hear it now: “MATEOOOOOOOOOO!”  For some reason it has more zing that just “oh Matt, quit falling out of 2 story windows and take off your sister’s dresses while you’re at it!”

With that out of the way I can proceed to this snappy little dressing and dip I have been calling Diosa Verde. Diosa Verde is nothing more than a literal translation of “Green Goddess”, that tangy creamy dip of yesterday that has been back in vogue for the past few years. But this isn’t just a literally translation of the recipe, no sirreee, but Green Goddess with a Mexican twist.