Everyone in my family was a member of the Picky-Eater Club. I did not receive an invitation – people with adventurous taste buds need not apply. We all know a picky eater or two but imagine growing up in a home where you’re the only one who isn’t. At a table where spaghetti was eaten separately (noodles in one bowl, sauce in another), I stuck out like a sore meatball. My sisters did not care if there were starving children in Africa, hell hath no fury if they were served pizza with sauce on it. Salads? Not on your life. Vegetable Soup? Only with potatoes. Green beans? Full-blown conniption fit.
Not even a dried herb in the house; our only seasoning option was salt. I don’t think my mother owned a pepper shaker until I begged her to buy one at K-Mart while my sisters argued over a cheap tube of lip gloss. Living with picky eaters was the absolute worst. There, I said it. If you're beyond the age of 10 and have a laundry list of foods you won’t eat, I don't have time for it. My taste buds were deprived long enough. Of course, I’m not talking about anyone with food allergies or dietary restrictions for health reasons. No, I’m talking about the people who refuse to try things. Children are notoriously known for being picky eaters and most often grow out of their food aversions by the time they hit adulthood. But what happens if they don’t? They breed even pickier eaters. My family is proof.
Frog Legs to Fried Crickets. Sardines to Sushi. I love it all. And to my family who thinks serving corn in its husk is weird, this dish is not for you. That’s right – sauce, vegetables and fresh herbs all touching one another, and guess what Mom and Dad? It didn’t kill me. There really isn’t anything I haven’t tried or won’t eat. Picky eaters give it a try. I double-dog dare you.
Esquites (Mexican Street Corn Salad) in Husk Boats
INGREDIENTS
- 4-5 ears of corn husked intact
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 (3-ounce) can chopped green chilis (or 1 tablespoon for less heat)
- ½ tablespoon chili powder
- ½ teaspoon ground chipotle powder (use smoked paprika for less heat)
- ½ teaspoon garlic powder
- Juice of 1 lime
- ½ cup crumbled cotija cheese
- Garnish with chopped fresh cilantro leaves and crushed tortilla chips
INSTRUCTIONS
- Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back the remaining husks, keeping attached to stem ends, and snap ears from stem ends. Discard silk from husks.
- Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat.
- Preheat oven to 375°F. Boil corn until tender and let cool. Remove kernels from the cob.
- In a small bowl, combine corn, yogurt, mayonnaise, green chilis, chili powder, ground chipotle powder, garlic powder, cotija cheese, and lime juice—season with salt and pepper. Fill husk boats.
- Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, and covered).
- Arrange boats on a baking sheet. Bake boats in upper third of oven until cheese is melted and filling is heated through—15 to 20 minutes.
- Garnish with fresh cilantro and crushed tortilla chips.
