Corn With Aleppo Pepper And Lime Zest Recipes

GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE

Steps:

• Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
• Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
• Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.

NO-BAKE AVOCADO CHEESECAKE

Steps:

• Spray a 9-inch springform pan with cooking spray. Add the graham crackers and 1/4 cup of the sugar to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened. Firmly press the crumb mixture into the bottom of the prepared pan. Refrigerate while you make the filling. Clean out the food processor and return it to the stand.
• Add the cream cheese, avocados, lime zest and juice and remaining 3/4 cup sugar to the food processor and puree until completely smooth and almost no avocado lumps remain. Add the coconut cream and heavy cream and process until the mixture starts to thicken and becomes creamy, about 1 minute.
• Pour the mixture on top of the crust in the prepared pan. Spray a piece of plastic wrap with cooking spray and gently press it on top of the filling so no air can reach it. Refrigerate until completely set, 6 hours and up to overnight.
• Remove the plastic wrap and smooth out any bubbles with an offset spatula. Garnish with whipped cream around the edge and serve cold.

CRUNCHY CHICKPEAS WITH ALEPPO PEPPER AND LEMON ZEST

Steps:

• Heat the oven to 400 degrees. Spread chickpeas out evenly on a sheet pan and roast until crisp and golden in spots, shaking the pan occasionally, about 20 to 25 minutes. Turn off the oven and let the chickpeas hang out for another 10 to 15 minutes, checking in occasionally to make sure they do not burn. This will help keep them crunchy for an extended period of time.
• In a 10-inch skillet, heat the olive oil over medium-low heat. Add chickpeas and toss to coat in the oil. Stir in Aleppo pepper and season well with salt. Remove from heat and sprinkle with the lemon zest and toss again. Serve warm. Store any leftovers in an airtight container for up to a week.

LIME GRANITA AND CANDIED LIME ZEST

Steps:

• Put all ingredients except lime zest in a pot and bring to a boil. Strain and pour into shallow pan. Place in freezer and every twenty minutes stir with a fork until ice crystals form and it is nice and fluffy. Candied lime zest: Cover the zest with cold water and bring to a boil. Strain zest and repeat process 3 times. After the fourth time add 1 cup water and 1/2 cup sugar and cook slowly until zest is soft. Remove zest to parchment paper and cool. Use as a garnish for the granita.