Ingredients with Measurements:
- 1 lb. jumiles
- 2 ears of corn
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp. olive oil
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat grill to medium-high heat.
2. Rinse jumiles and pat dry.
3. Place jumiles on the grill and cook for 5-7 minutes on each side or until they are slightly charred and crispy.
4. While the jumiles are cooking, shuck the corn and place it on the grill. Cook for 10-12 minutes or until the kernels are charred and tender.
5. Remove the jumiles and corn from the grill and let them cool.
6. Cut the kernels off the cob and place them in a bowl.
7. Add diced red bell pepper, red onion, jalapeño pepper, cilantro, olive oil, lime juice, salt, and pepper to the bowl with the corn. Mix well.
8. Serve the grilled jumiles with the charred corn salsa on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat: 9g
- Carbohydrates: 23g
- Protein: 4g
Substitutions for ingredients:
- Jumiles can be substituted with grasshoppers or crickets.
- Red bell pepper can be substituted with green bell pepper.
- Jalapeño pepper can be substituted with serrano pepper.
Variations:
- Add diced avocado to the charred corn salsa for a creamy texture.
- Use the charred corn salsa as a topping for grilled chicken or fish.
Tips and tricks:
- Make sure to rinse the jumiles thoroughly before cooking.
- If you can't find fresh corn, you can use canned corn instead.
- To make the charred corn salsa spicier, leave the seeds in the jalapeño pepper.
Storage instructions:
- Store leftover charred corn salsa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the jumiles, place them on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the grilled jumiles on a platter with the charred corn salsa in a separate bowl on the side.
Garnishes:
- Garnish with additional chopped cilantro.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Grilled vegetables
- Rice and beans
Troubleshooting advice:
- If the jumiles are not crispy enough, cook them for a few more minutes on the grill.
Food safety advice:
- Make sure to cook the jumiles and corn thoroughly to avoid any foodborne illnesses.
Food history:
- Jumiles are a type of edible stink bug that are commonly eaten in Mexico.
Flavor profiles:
- The jumiles have a nutty and earthy flavor, while the charred corn salsa is sweet and slightly spicy.
Serving suggestions:
- Serve the grilled jumiles and charred corn salsa as an appetizer or a main dish.
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Region: Mexican