Who doesn’t love a good taco?? And tacobout a good wine pairing with a yummy chilled Grüner Veltliner. Corny I know.
…ok I’ll stop. BUT if you want a crowd pleasing, easy for parties set up, do a taco bar and grab a few bottles of GV. Corn is in season at the farmers market and cheap AF. Plus if you find the right ears, you won’t have to deal with adding those corn on the cob thingy’s–you know what I’m talking about right? That you stick on either end?? Corn skewers? Cob holders? Those things you forget are in your drawer until after you’ve eaten your cob? You get the point.
So it’s a date: chicken tacos, tomatillo salsa, guac, street corn and GV.
- IT’S ABOUT THE SLOW BURN: think about the corn like you’re trying to perfectly toast your marshmallow. You want to be turning the corn often, and if there’s a top rack, keep the corn up there once it’s about 80% done.
- SIMPLE SEASONING: Chef just used salt, pepper and dried oregano on the chicken breast. Add some chili powder if you want additional spice.
- HOMEMADE SALSA: it’s easier than you think! Char some tomatillos up, and combine with chopped white onions, jalapeños, heirloom tomatoes, salt and pepper.
- SAME GOES FOR GUAC: add chopped onions, lime, cilantro and toms and s&p to season.
- SIMPLIFY STREET CORN: just head up butter and chili powder. Coat the corn with spicy butter and toss with grated parmesan cheese.
- BRING FLOSS: or toothpicks. Because no one likes stringy corn in their teeth.
LET’S A TACOABOUT WINE PAIRING
Grüner was an obvious choice for me because it’s usually a zesty, crisp glass of vino. Usually it has notes of lime, but goes down differently than a marg. And when choosing a Grüner aim to find an Austrian one. They’ll be nice and dry and less filling than a beer–perfect for a hot ass day. Oh, and don’t be scared of twist tops. Hello one less thing to worry about. And some of them might have a little bit of bubbly, who doesn’t like that?
Enjoy your Wednesday.