Howdy folks, today’s recipe is another one of my crazy fusion foods. It’s mexican and its american but it’s definitely not tex mex.
What it is is an invention all my own, cobbled together from random pub grub and then remade with slightly better ingredients back home.
It’s a quick, tasty, somewhat messy appetiser that I like to call “Mexican Buffalo Corn” and I really want to share it with you. But first, let’s clear up a few potential misconceptions:
First, it’s not mexican. It uses mexican hot sauce and mexican herbs for a mexican-style flavour but the closest actual mexican dish is a spicy, cheese-laden corn one known as “elotes”. This isn’t that.
Second, this dish is vegetarian. It doesn’t contain actual buffalo but rather a buffalo-style wing sauce, made from the above-mentioned mexican hot sauce. My own twist on a creamy and buttery, yet really rather tangy, american classic. Using corn on the cob where you’d normally find chicken.
And, finally, this is not my main recipe of the month. It’s a mini one that uses the black label Valentina sauce, even if small adjustments will allow you to use anything with a similar mexican flavour. So expect another recipe next week.
For now, though, let’s get started.