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 🙂

image

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!

image

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!

Later sunsets + the warmth of sunshine to soak up after work… 🙂

A perfect recipe for better food photography and lightened up warm weather versions of cooler weather recipe favorites! 

Like this chili for instance. Which is kinda like a vegetarian chili. But also kinda not, because, well ya know. BACON.

Sorry?

3

Turkey bacon. An item I seem to be using often in the kitchen these days. 

I mean, what better way to add a healthy dose of hearty flavor to an otherwise veggie & bean overload… ?AmIRight?

And hey, don’t get me wrong. I love me some veggies! But sometimes I just need a little sumthin’ more 🙂

2

The usual suspects make their appearance. Black beans, corn, tomatoes, onion, green pepper and garlic.

But then boom. Turkey BACON. Add that to the mix! Which with some smoky paprika, spicy chili powder and flavorful cumin is more of a match made in heaven with this chili then me basking in the glory of the 80 degree sunshine 😀

1

So yes. I liked this one ALOT. It was gone in 2 servings “ALOT?? 

Lol.

Such great flavor. Why haven’t I added smokey paprika to my chili bowl before?  

Plus the perfect hearty-chili-texture without being weigh-ya-down heavy like your more traditional ground beef version. And with a bit more oomph than just keepin’ it Veg. 

Perfect recipe for summer time temps if you ask me 🙂  Enjoy!

 

Cooking. But not really.

Doesn’t stirring count? 😉

This is a classic corn & bean salsa but with a twist.

Italian dressing doesn’t quite fit this Mexican theme now does it?

But is the perfect compliment to sweet corn, spicy tomatoes, tangy onion and hearty black beans.

Trust me on it 😉

If you want, serve this corn and bean salsa atop a bed of lettuce with some fresh shrimp, shredded cheese and green chile tortillas.

 

What a find, right? Love me some corn tortillas.

Mex-Italian. Don’t ya think? 😀

Whatever you call it. It’s just plain good.

And easy. I mean 5 ingredients. Five.

Most of all, a healthy recipe to start out any week! 🙂