I have really been looking forward to sharing this recipe with you guys!  I threw this together over the weekend and I have to tell you, it really exceeded my expectations. And I wasn’t the only one who thought that – as it was recommended for our next bring-a-dish event … #householdapproved

Mexican corn salad

This corn salad is SO SO easy. You could throw it together in your sleep. And guess what. You don’t even need a kitchen to make it! But, the good news is, all these weeks of renovation have finally paid off! The country kitchen makeover is close to complete – just a backsplash and a can of paint away from done :)


But back to the recipe. For those of you who like cilantro and feta, this is gonna be the tick to your tock. A little crunch from the peppers and onions. Tangy creaminess from the feta. And a touch of sweetness from the corn. I tell ya, I could eat this all day long!


I really loved how refreshing this salad was and also how light yet filling it seemed. I could see it easily being served as a main dish with perhaps something light on the side. Or as a side dish, as I served ours (Mexican spiced chicken legs and a salad made the meal). The options are endless.

As far as the recipe, I could also see a Greek yogurt sub-in working perfectly too, if mayonnaise isn’t your thing. Go for it!

So what are you waiting for? I know you just might be as ready to hang onto the cool refreshing flavors of summer as I am… Right?! :)


Hang-on-to-Summer Mexican Corn Salad

Serves 4

  • 1 package frozen corn, defrosted
  • 1/4 onion, diced
  • 1/2 green pepper, diced
  • 2 tblsp canned diced green chilis
  • 3 tblsp mayonnaise
  • 4 oz. crumbled feta
  • 2 tblsp lime juice (I used bottled key lime, it’s perfection!)
  • handful of fresh cilantro, chopped
  • salt and pepper to taste
  1. Set frozen corn into a medium sized bowl to thaw, an hour or so should be fine.
  2. Chop onion, green pepper, and cilantro. Add to thawed corn. Also add diced green chilis. Stir to incorporate.
  3. In a separate bowl, mix together the mayonnaise, feta, and lime juice.  If you don’t have key lime juice, the juice of a regular lime should be just fine.
  4. Pour dressing over corn mixture and stir. Season with salt and pepper as needed.
  5. Serve!

Meet. The electric skillet.

My new best friend?

saute pic 1

We are still working kitchen-less out here in the country. And now. Without a kitchen sink!

Have you ever done dishes in the bathroom sink? Like, a lot?

Jealous, aren’t you?

But. We do have cabinets! And new counter tops! And appliances!

kitchen cabinets

Getting there… :)

But since we are still without a hooked up stove, it was time to look to my new bff the electric skillet for some dinner inspiration.

This recipe is the perfect solution to a flavorful one dish meal. Which fits the bill for a kitchen-less dinner. But also just for a super busy weeknight meal as well!

It’s super easy to throw together, and involves the use of a few short cut items…

aidells sausages

I’ve always liked these Aidells sausages. And if I can find them at a Food Lion in the midst of the cornfields, I know that you can probably find them pretty much anywhere! 😉

A couple packages of pre-cooked rice also helped with the no-stove situation too.

saute pic 2

After a few minutes in the skillet it’s time to serve things up with a little extra spice!!

sausage and rice

An easy one dish weeknight meal. Whether it’s from a plugged in skillet or a pan on the stovetop, it’ll definitely be devoured!


Well. For the first time since college. I am kitchen-less!!

What happened hereeeee??

demo kitchen

Yep. Kitchen renovation is in full swing!

And I’ll tell ya what. Not having a kitchen sure does spark some creativity, especially now that post-college, Ramen noodles are no longer an acceptable meal of choice :)

Take these huevos rancheros. Which I had been craving ever since they were ordered by a friend at brunch a couple weeks back.

huevos rancheros

Even though I didn’t order them, I couldn’t help but staring (longingly) at them the whole time.

But huevos rancheros with no kitchen? Could it be done?

I knew that this needed to be a yes and that I needed to figure out how!

There’s nothing like a kitchen renovation to help you remember how much you enjoy a home cooked meal :)

huevo ingredients

So. I got to work.

I used this 48 (?) year old slow cooker to throw together a simple pinto and black bean mixture.

If they still made these slow cookers, I’d tell each and every one of you to go buy one. It’s not a crockpot (see the difference here). Just a way to cook anything and everything perfectly every time. I adore this thing!

But of course you could use the stove, or even the microwave too.

I also threw together a quick fresh salsa using goodies from my patio vegetable garden.

garden veg basket

That’s right. The country sure does lend itself to giving a try at your green thumb!

This year I think I’ve succeeded. The bounty has been plentiful.

Even with these guys around :)


Next year it’s onto in-ground crops me thinks.

But I digress. Back to the meal at hand.

The rest of this dish is just a matter of stacking ingredients on a plate. And lightly frying the tortillas and eggs.

Simple enough, right?

I used an electric skillet for the above. But for those of you that have a stove (oh those were the days!), that would work just fine too.

Here’s a quick outline of the recipe in case you want to give it a whirl.

It received two thumbs up in our house and I think it will in yours too :)

Now if only eating this huevos rancheros would transport me back to the Mexican Riveria as well, right?