Next time you have the grill warmed up, throw on some extra corn on the cob to make this easy summer side dish. It's a great complement to any outdoor party.
The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!
Snapper is seasoned with cumin seeds, sea salt and black pepper and then grilled until crispy but moist on the inside. Served on corn tortillas with a cabbage slaw and chipolte creme sauce.
