How I met Michele is as magical as our friendship. I had been living in the Coachella Valley for a couple of years and had not made a single friend since moving from Texas. At the time, it was just painfully awkward for me to create friendships. I never felt cool enough and was suffering from a lot of social anxiety, which made personal interaction seem like an obstacle too hard to conquer.
One semester, I decided to take a geology class at a local community college. In walks this cool looking woman who sat in the back row with me. I might have muttered a passing "Hi" but I almost immediately knew I wanted to be friends. It took several weeks for me to attempt a conversation, but I thought Michele was pretty cool. Always talking to other classmates about her love of science and she was really great at geology.
The first time I talked to Michele was when I saw her wearing a vegetable shirt and I asked if she was a vegetarian. When she told me yes, I got super animated, and that's when the friendship began. When the semester was nearly over, I nervously invited her to a Festivus party and was delighted when she showed up. We've been great friends ever since.
From rainy mornings on San Diego beaches to Whedon Wednesdays to grocery trips when I was rocking a back brace, we have had some magnificent adventures together. Michele has seen me at my best and worst, and loved me no matter what. She is the type of friend I turn to when I want a real answer with no filter. I trust her entirely and she has made me a better intellect, a better feminist, and a better friend. I love her with my whole heart.
Today's MoFo is inspired by Michele's love of spice. She loves adding hot sauce to things, putting Tajin on fruit and adding a bit of chile to her esquites. Here in San Antonio, we just call 'em corn cups, and they are mighty delicious bowls of creamy, spicy goodness. And a friggin' food cart institution. Let's DO THIS!
CHIPOTLE CORN CUPS
Prep Time: 5 Minutes Cook Time: 5-7 minutes
- 4 ears corn, shucked
- 4 Tbsp non-dairy margarine
- ¼ cup vegan parmesan
- ¼ cup non-dairy mayo
- 2 Tbsp nutritional yeast, optional
- 1 tsp lime zest, optional
- Salt and pepper to taste
- 1 lime, quartered
- Chipotle chile powder
- Hot sauce, optional
Bring a large saucepan of water to a boil. Add the corn and boil for around 5 minutes, until tender. Corn should give a bit but still have that fresh, crunchy pop.
While corn is boiling, prepare dressing ingredients. In a large bowl, add the margarine, parmesan, mayo, nutritional yeast, and lime zest together. When the corn is ready, cut the kernels off of the cob and into the large bowl.
Stir everything together until thoroughly mixed. Portion off (2 servings as a main, 4 portions as a side). Serve with lime wedge, chile, and hot sauce to taste.
Straight up, lime zest isn't a thing in most corn cups. However, I really love lime with chipotle and it does brighten up the citrus a tiny bit. For the parm, I used Violife, but there are so many brands out on the market now. Plus, tons of recipes for you to use. I also like nooch in mine because I'm weirdly obsessed with it and it adds to the flavor. Super easy and delicious snack for when you want to pretend like you're hunting down deals at the Poteet flea market on Sunday. Don't forget to grab an agua de jamaica on the way home!
That's all for now! Happy MoFoing!