Esquites, Shrimp Ceviche, Queso & Addiction

Esquites (Mexican Corn Salad) from Closet Cooking

http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html
Ingredients

2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste

Directions

Melt the butter in a heavy skillet over medium-high heat.
Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
Add the jalapeno, saute for a minute and remove from heat.
Mix everything and serve warm or at room temperature.


Shrimp Ceviche
my friend Andrea

2 lbs small cooked shrimp roughly chopped
2 serrano peppers, finely diced (optional, with seeds will be very spicy, you can also just use the outer layer with no seeds for mild)
1/2 large onion, finely diced
1 bunch cilantro, chopped
juice of 2 lemons
salt
2-4 T ketchup

Can serve with guacamole and chips


Sausage Queso

Cook 1 package of bulk breakfast sausage.
Put it in a crock pot long with 1 package of Velveeta cheese and 1 c pico de galo.
Cook on low until combined.


Addiction

1 Box Golden Grahams

1 Box Rice Chex

1 Bag M & M's--I set the M & M's aside and add after everything is mixed, because they melt

1 Can Peanuts



Put the above ingredients in an extra large bowl that has been sprayed lightly with spray oil. ( You may need to separate into two large bowls.)

Place the following ingredients in a pan and bring to a boil and continue boiling for 3 minutes.

1 ½ cup butter

1 cup sugar

1 cup light corn syrup

Drizzle over cereal mixture and toss to coat evenly. I now add the M & M's.