Recipe of the Week: Mexican Street Corn

No summer fiesta is complete without this NESCO Mexican Roaster Corn! It's the perfect dish to pass or devour yourself. 

¼ cup of mayonnaise

¼ cup of sour cream

1 medium clove of garlic finely minced

1 lime cut into wedges

½ cup of crumbled Cotija cheese

½ teaspoon of ancho or guajillo chili powder

¼ cup of chopped cilantro

4 ears of corn

Preheat the Roaster to 400F.

In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice and set aside.

Place corn husks directly in the Roaster on the wire rack and cook until corn is soft, about 35-40 minutes.

When corn is soft, remove, and peel down the husks and spread each ear with the mayonnaise mixture.

Garnish the corn with chili powder, Cotija and cilantro and serve immediately.

Recipe of the Week: Pressure Cooker Ribs

You haven't had tender ribs until you've tried them in a NESCO Pressure Cooker. Enjoy our recipe for fall-off-the-bone-tenderness in under an hour. 

Rack of Baby Back Ribs

2 teaspoons of salt

1 cup of water

¾ tablespoon of paprika

¾ tablespoon brown sugar

½ tablespoon chili powder

½ teaspoon ground black pepper

Optional, remove the membrane from the ribs – if you choose to remove the membrane from your ribs, take a butter knife to the back side of the rib. Work the knife between the membrane and the bone and grab with a paper towel and pull membrane off the ribs.

In a small bowl stir in the salt, paprika, brown sugar, chili powder and black pepper. Set aside.

Season the ribs with the rub on both sides and cut the ribs into 4 pieces.

Pour 1 cup of water into your NESCO Pressure Cooker. Stack the ribs in bone side down. Lock your pressure cooker and cook on high for 30 minutes and then let the pressure come down naturally, about 15 more minutes.

Put the ribs bone side down on a rimmed baking sheet. If you choose to, brush ribs with your favorite BBQ sauce. Put the ribs in the oven under the broiler on high. Broil for about 5 minutes or until the sauce is bubbling and just starting to brown. Remove the ribs from the oven, brush with another layer of sauce, and serve.

Recipe of the Week: Sundae Bar in a Roaster

Your classic NESCO Roaster can be used for serving up cold food as well as cooking everything to perfection. All you need is an 18 Qt. NESCO, Buffet Kit, ice and your favorite ice cream toppings. 

How To:

1. Leave your Roaster unplugged and fill with ice. 

2. Place Buffet Kit in Roaster on top of ice. 

3. Fill with your favorite sundae toppings. 

4. Enjoy!

Recipe of the Week: Italian Beef Sliders

These Italian Beef Sliders are slow cooked to perfection and guarantee to have your summer guest coming back for more. Serve them in your own style by topping with cheese, more veggies, or pepperocinis for some heat. 

4 lb boneless beef chuck pot roast

2 tsp salt

1 tsp pepper

1 tsp garlic powder

2 tsp Italian seasoning

1 15 oz can tomato sauce

2 green bell peppers, sliced

2 yellow onions, sliced

1 12 oz jar sliced pepperoncinis

10 sandwich rolls, split and toasted

Spray the crock of a 6 Qt. Slow Cooker with cooking spray.

Drain the pepperoncinis reserving three tablespoons of the liquid.

Combine the salt, pepper, garlic powder, and Italian seasoning in small bowl.

Trim the fat from the roast and season each side with roughly one-third of the seasonings and place in Slow Cooker.

Pour the tomato sauce over the roast.

Top with the green bell peppers, onions, and pepperoncinis.

Sprinkle the remaining third of the seasonings on top as well as the reserved pepperoncini liquid.

Place the lid on the slow cooker and cook on low for 10 to 12 hours or on high for 5 to 6 hours.

Use two forks to shred the meat and serve on toasted sandwich rolls.