Grilling Season in the Land of Enchantment
As the high desert sun warms the Sangre de Cristo Mountains and Memorial Day marks the unofficial start of summer, northern New Mexico comes alive with the scent of smoke and spice. Grilling season is more than a pastime here. It is a celebration of our region’s rich culinary heritage. From piñon-scented air to the sizzle of chile-laced marinades, outdoor cooking connects us to the land and each other. This May, we invite you to fire up the grill with two recipes that capture the bold, smoky flavors of the southwest.

New Mexican Beer-Can Grilled Chicken: (recipe courtesy New Mexico Magazine)

Ingredients
For the Ancho Chile Rub, 2 t each of

• coriander seeds toasted and ground
• brown sugar
• cumin seeds, toasted and ground
• hot New Mexico red chile powder
• ancho chile powder,
• fresh ground pepper
• kosher salt

Whole Chicken (4 to 5 lbs)
2 T vegetable oil
1 can New Mexican beer
(such as La Cumbre Elevated IPA)

Instructions:

Mix all the rub ingredients in a bowl.
Let the chicken sit at room temperature for 30 minutes, rinse, and pat dry.
Rub the chicken and its cavity with vegetable oil.
Preheat the grill to 350°F for indirect heat.
Season the chicken generously with the rub.
Pour out about a quarter of the beer and place the chicken cavity over the can so it stands upright.
Grill, covered, for 1 to 1¼ hours or until a thermometer reads 165°F in the breast.
Let the chicken rest for 10 minutes before carving.

Grilled Elote (Recipe at arteflame.com)

Ingredients
6 ears of corn, husks removed
2 T butter
Salt, to taste
½ c mayonnaise
½ c sour cream
½ c crumbled cotija cheese (or feta)
1 t chili powder or Tajín
½ t smoked paprika
¼ c chopped fresh cilantro
2 limes, cut into wedges

Instructions
Brush corn with butter and season with salt.
Grill over high heat, turning until charred on all sides, about 10 to 12 minutes.
Mix mayonnaise, sour cream, cheese, chili powder, and smoked paprika in a bowl.
Spread mixture over grilled corn.
Top with extra cheese, chili powder, and cilantro.
Serve with lime wedges.