We had such a nice visit with Rick and Joanne Astor in Flatrock in the North Carolina mountains.  With the heat index rising it’s refreshing to get away to the mountains and cooler temperatures.

After driving all day, it was a treat to be able to sit and visit, have a glass of wine and enjoy Rick’s grilling technique!  He served beef tenderloin kabobs with grilled Mexican street corn which was delicious!


Lathering the Grilled Corn with Cotija cheese mixture


  • 1/2 cup finely crumbled Cotija or feta cheese
  • 1/4 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup finely chopped cilantro leaves
  • 1/2 teaspoon ancho or guajillo chile powder , plus more for serving ( I used chipotle chili powder)
  • 1 medium clove garlic, finely minced
  • 4 ears shucked corn
  • 1 lime cut into wedges


  1. Preheat grill
  2. Combine cheese, mayonnaise, cream, cilantro, chile powder, and garlic in a large bowl. Stir and set aside.
  3. Place corn directly over hot grill and cook, rotation occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
  4. Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture.  Sprinkle with extra cheese and chili powder.
  5. Serve immediately with lime wedges.
These are delicious and messy!  Try to find the Cotija cheese and Crema in the Mexican section or in dairy section.

Rick Astor By KathyMillerTime
Recipe Adapted From Serious Eats


Recipe Printed from www.kathymillertime.com

The secret is using Cotija cheese and the Mexican crema.



Love little Annie getting in on the action.

Grilling the Beef Kabobs and Corn

Steak Kabobs and Grilled Corn

Joanne’s salad with bacon, cherries and gorgonzola cheese

Iceberg lettuce salad with lots of goodies


For the salad
  • 1-2 heads iceberg lettuce chopped into bite sized pieces
  • bacon, fried and broken into bits
  • dried cherries
  • scallions
  • Gorgonzola or feta cheese depending on your preference
  • English cucumber, sliced
  • pecan pieces
For the dressing
  • 1/4 cup rice wine vinegar
  • 1/4-1/2 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • salt and pepper to taste
  • 1/2 cup extra virgin olive oil


  1. Tear or chop the lettuce in  a large bowl or trifle bowl
  2. Layer dried cherries, scallions,cucumber,  cheese, bacon and pecan pieces.
  3. Toss with dressing and serve

Kathy's comments

These are approximate quantities depending on size of party.  

By KathyMillerTime
Joanne Astor via Kathy MillerTime


Recipe Printed from www.kathymillertime.com

salad with bacon, cherries and gorgonzola layers then tossed

We served the Mexican Street Corn in these adorable Corn plates.

salad and corn holders

Thank you Rick and Joanne for a wonderful visit!  I think your recipes would be perfect during the 4th festivities.

Come celebrate with me.  I’ll save you a seat at the table.


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