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Electric Lunchbox #98: Mexican Street Corn

Theresa Pizarro2 Comments

Have you ever tried corn on cob Mexican style? Flavored not only with butter, but cheese, sour cream, chili, cayenne, and all the other fixings?

Let me tell you it is delicious! And really filling too.

I usually only buy corn on cob (with the husk) during summer when it tastes the best. I soak it in water for a little bit then peel back some of the husk, sneak a pat of butter in each, pull the husks back on and grill till done. You can then top with whatever is on the ingredients list to suit your taste. Or just pile everything on!

If it’s not summer, I’m really content with canned sweet corn. So for this recipe, I am using canned corn. It’s easily accessible year round, and pretty inexpensive. Throw in a few other staples from the spice aisle and dairy aisle, some cilantro, and ta-da!! You’re golden!

As with all of my posts, I am not promising an authentic, passed down from generations recipe, but this will taste good enough, with a bonus of you being able to prepare it anytime the craving gets too much to ignore. 😊 I hope you’ll try making it!

I made this in the big ELB bowl but since there was a lot of head space left still, I’m sure it’ll fit in the medium bowl. I wouldn’t recommend using the tiny nesting bowl though.

It doesn’t get easier than this! Mix everything together, cover, steam, dig in!

I hope you like it! Help me by commenting below! I appreciate any recipe ideas in the comments too! 🙏❤️

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/2 cup corn (I used canned sweet corn, drained)

2 tablespoons mayonnaise

2 tablespoons sour cream

1/8 teaspoon chili powder

1/8 teaspoon cumin

1/8 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon cayenne powder

1/4 cup crumbled queso blanco

2 tablespoons chopped cilantro

Lime and chopped green onions, to serve

2 ELB cups water for the base

Procedure:

1. In a small bowl, place corn,

2. Mayonnaise,

3. Sour cream,

4. Chili powder,

5. Cumin,

6. Garlic powder,

7. Salt,

8. Cayenne pepper,

9. And cheese. Mix everything together.

10. Spray the medium or large ELB bowl with nonstick spray.

11. Pour corn mixture in.

12. Cover with foil and place bowl in the base of the ELB. Pour in 2 ELB cups of water, cover and let steam until it shuts off, about 25 minutes or so.

13. Carefully open the ELB and remove the bowl using a potholder. It will be hot!

14. Remove foil and sprinkle with chopped cilantro. Serve hot and enjoy!

Electric Lunchbox #54: Yellow Cake

Theresa Pizarro2 Comments

A plain yellow cake makes the perfect canvas for anything you might want to dress it up with. It can be as simple as an unadorned cake or as fancy as you can make it.

It’s mild vanilla and egg flavor can make any other flavor shine. Or show off beautiful cake decorating skills. Or pretty sprinkles!

I found this gorgeous bottle of sprinkles at Target a few weeks ago and ever since, I wanted to make cupcakes just to be able to use it. 😊

However the weather here isn’t too cooperative. It’s too hot that I do not want to turn the oven on.

So I figured a cake prepared in the ELB will have to do. And here it is! It’s similar to the vanilla cake I made before. I just added a quick white frosting, as I cannot wait to eat it with the sprinkles! Can you see how pretty they are?

Notes:

1. About the buttermilk: if you don’t have any, use 1/3 cup milk, removing 1 teaspoon milk and replacing it with 1 teaspoon white vinegar. Let sit a few minutes before using.

2. Make sure to cool the cake completely before frosting, I know it’s hard… but it’s a very important step to keep it from melting and absorbing the frosting.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

6 tablespoons unsalted butter, at room temperature

1/3 cup sugar

1 large egg

1 teaspoon vanilla paste

1/3 cup buttermilk

3/4 cup all purpose unbleached flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

Procedure:

1. Grease the medium or large ELB bowl and set aside.

2. In a small bowl, cream butter and sugar until light and fluffy. In this recipe, I just used a fork to see how the cake will come out because I know everyone has forks in the kitchen, but not everyone has a mixer – handheld or stand.

3. Add egg and beat until incorporated. Add vanilla paste and buttermilk and mix well.

4. Add in the flour, baking powder, salt, and baking soda. Mix until blended and pour into prepared ELB bowl.

5. Cover with a piece of foil and set on the ELB base. Pour 3 ELB cups of water in the base, cover and let steam until it shuts off, about 55 minutes.

6. Carefully open the ELB and check the cake for doneness by piercing with a skewer. It should come out clean.

7. Unmold onto a wire rack. Cool completely and frost as desired.

8. Enjoy!

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Itaki Jumbo

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If you require more food than the Itaki pro can prepare, get the Itaki Jumbo! This is basically an Itaki pro limousine! You get an additional tier with a medium sized “Goldilocks” bowl (not as big as the bottom bowl, not as small as the upper bowl) with a separate cover. You can use it as it is or remove the second tier and use it like the Itaki Pro. Versatile!

My Itaki Jumbo was packaged in an Itaki Pro box with the flaps left open to accommodate the taller lunchbox and that box was placed inside a plain brown box. No complaints as it was for me and it was adequately protected during shipping.

*My recent orders for Itaki jumbo that arrived August 2020 came in their own custom boxes wrapped in the black/gray plastic for shipping. They are no longer packaged in the smaller Itaki pro box, with flaps open. However, they are no longer double boxed like before because of this and every single box was slightly damaged in transit.*

Above is a photo of everything that came in the box: the Itaki Jumbo(base, second tier, and cover), 3 different sized bowls, 2 covers, Itaki measuring cup, egg holder, power cord, carry bag, instruction booklet, and a pair of chopsticks.

The bowls are all different sizes. The big bottom bowl and the little one nesting on top of that remains the same. They also come with their cover for transporting or storing the bowls.

The new addition is a medium sized bowl that goes on the second level. It has it’s own cover too, making it convenient to prep your food in advance and keep them in the refrigerator until ready.

The second tier has a built in egg holder for steaming. Perfect for when you need to steam a dozen eggs for making deviled eggs!

The carry bag has just enough space for the whole lunchbox, and the cord. The bag comes with beautiful patterns too!

Just like the Itaki Pro, it shuts off by itself when the water added to the base is gone, so it basically takes care of cooking your food without needing much attention.

So if you want more than 1 serving, or a dessert while you’re cooking your lunch, this is a good option. With this, you can scale down or up as needed, making meals for 1-3 persons.

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Downtown Trabuco, California

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Trabuco General Store
Old time feels…antique barber chairs.

Downtown Trabuco,  California 

04.28.2019

Today, our son Enzo was invited to a friend’s birthday party at O’neill Regional Park campground. We usually go through the entance at Via Con Dios, which is close to our home, however the campgrounds are closer to the main entance at Trabuco Canyon Road.

Because it was a drop off and pick up kind of party, we decided to see the immediate area, hoping we could go around and pick him up after, then head home together. 

After dropping him off at the campground (TIP: We found out that O’Neill Park allows a 15 minute drop off with out having to pay the entrance fee), we went to the Trabuco General Store. I read about this place while researching the Holy Jim Trail. I didn’t realize we passed it on the way to the park’s entrance. If you’re are heading down from Rancho Santa Margarita towards the canyon, it is tucked at the corner on your right after you pass the narrow bridge, with Trabuco Elementary school on your left.

I looked inside the store and even though it’s a small store, I’m sure you can find what you need in case you forgot something for when you are camping. I purchased a couple of bottles of Trabuco Salsa and a bottle of Trabuco Queso Blanco after looking at the merchandise offered.

We asked the cashier what else is there to see in downtown Trabuco as we saw a water tank with a “Downtown Trabuco” sign by the parking lot. She said that there’s this grocery store, and Trabuco Oaks steak house (that will open later in the day) and that’s it! 😊 So much for trying to kill time!

Downtown Trabuco

Come visit this little place and make it a day trip by spending the rest of the day at the neighboring O’neill Regional Park! http://www.ocparks.com/parks/oneill/

Trabuco Oaks Steak House

https://trabucooakssteakhouse.com

Trabuco General Store Address: 31021 Trabuco Canyon Rd, Trabuco Canyon, CA 92679
Hours:
Tuesday 8AM–7:30PM
Wednesday 8AM–7:30PM
Thursday 8AM–7:30PM
Friday 8AM–9PM
Saturday 7:30AM–8PM
Sunday 8AM–8PM
Monday 8AM–7:30PM
Phone: (949) 709-5960