Mexican Corn Salad

Ingredients

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper (we used freshly ground black pepper)
  • 3 Tbsp. olive oil (we used extra-virgin olive oil)
  • 4 cups fresh corn kernels (from 6 ears, maybe less depending on the size of your ears of corn)
  • 1/2 cup chopped scallions (we sliced ours)
  • 1 pint multicolored cherry tomatoes, halved
  • 1 cup thinly sliced radishes
  • 1 1/2 oz. crumbled Cotija cheese (1/3 cup)

Directions

  1. Take a small mixing bowl out and whisk together the cilantro, lime juice, salt and pepper together in it. Slowly whisk the oil in until combined and your dressing is complete !
  2. In a large bowl, stir together the corn, scallions, tomatoes and radish slices. Take the dressing and gently stir it into the large bowl, making sure that the dressing coats the other salad components. Sprinkle the cheese over the top and you’re ready to eat !

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When it comes to how this tastes, I think mommy’s statement after taking her first bite best describes this: “F**k this is delicious !”. When you try the dressing before it’s mixed in, it seems like you’re going to have some serious pucker power in every bite of the salad but once it’s coating all the other components and especially after the Cotija cheese is sprinkled on, the flavor of the lime juice just becomes a nice pleasant bright note in this. We love Cotija so we crumbled up more than just 1/3 cup just so we could have cheese in every serving. The funky flavor of the Cotija cheese pairs perfectly with the flavor of the lime juice and cilantro that comes through in this dish. Another awesome thing about this recipe?  There’s ZERO cooking involved ! As hot as it’s getting around here, any dish that doesn’t require heat is awesome !!!

We got this recipe from Cooking Light (we weren’t paid in any form to promote them).

Take care everybody !

Skillet Rice and Beans with Corn and Tomatoes

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ cups fresh or thawed frozen corn (we used thawed frozen)
  • Salt and pepper (we used kosher salt and freshly ground black pepper)
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 tablespoon minced canned chipotle in adobo sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon dried oregano
  • 2 (15-ounce) cans black beans, rinsed
  • 2 cups vegetable broth
  • 1 cup long-grain white rice, rinsed
  • 12 ounces grape tomatoes, quartered
  • 5 scallions, sliced thin
  • ¼ cup minced fresh cilantro
  • 1 tablespoon lime juice

Directions

  1. Pour 1 tablespoon of the oil into a 12-inch nonstick skillet, setting the heat to medium-high. Once the oil’s hot, toss the corn in and let it cook for 3 to 5 minutes or until the kernels start to brown and pop. Take the corn out of the skillet and place it in a small mixing bowl. Season the corn with salt and pepper to taste.
  2. Pour another tablespoon of oil into the skillet. Once the oil’s hot (which shouldn’t take long at all), add in the onion and ½ teaspoon salt. Stir frequently for 5 minutes or until the onion’s softened. Add the garlic, chipotle, cumin, coriander and oregano to the skillet, stirring constantly for 30 seconds or until fragrant. Mix the beans, broth and rice into the skillet, waiting for the mixture to come to a simmer afterwards. Put a lid on the skillet, turning the heat down to low afterwards. Let it simmer for 15 minutes or until all the liquid is absorbed and the rice is tender, stirring occasionally (we stirred every 3-5 minutes).
  3. While the bean & rice mixture is cooking, take a large mixing bowl out and add to it the tomatoes, scallions, cilantro, lime juice and the remaining tablespoon of oil, stirring to combine. Take a bite and add salt and pepper to taste.
  4. Once the liquid’s absorbed and the rice is tender, take the skillet off the heat and sprinkle the corn over the top of the rice mixture. Put the lid back on the skillet and let it sit for 5 minutes. Take the lid back off and fluff the rice with a fork, taking a bite afterwards to see if you want to add any salt or pepper. Sprinkle the tomato mixture over the rice and beans and you’re ready to eat !

Serves 4 to 6.

The bean and rice mixture is already tasty, the smoky heat of the chipotles comes through in it but it becomes even more delicious with that tomato mixture, which brings a really nice fresh and bright flavor to the dish. This is definitely a tasty and filling dish that we’d be happy to have again in the future !

We got this recipe from America’s Test Kitchen.

We weren’t paid in any form to promote America’s Test Kitchen.

Take care everybody !

Corn and Black Bean Salad with Garlic Chicken

Ingredients

  • 4 ears fresh corn, husked and trimmed, kernels cut off the cob afterwards
  • Salt
  • 2 garlic cloves, peeled and halved
  • 4 boneless, skinless chicken thighs (about 12 ounces)
  • 2 tablespoons vegetable oil
  • ¼ teaspoon cayenne (we used ½ teaspoon)
  • 1 teaspoon cumin
  • Pepper (we used freshly ground black pepper)
  • 4 large or 8 small radishes, trimmed and chopped (we sliced ours)
  • 4 cups cooked or canned black beans (two 15-ounce cans) (beans should be drained and rinsed if using canned black beans)
  • ½ cup chopped cilantro
  • 2 limes, halved
  • Sour cream for garnish (optional) (we didn’t use it)

Directions

  1. Put a large skillet on the stovetop, setting the heat to medium-high. Preheat your broiler, making sure the rack is 4 inches from the heat.
  2. Once the skillet’s hot, add the corn in, sprinkling salt in afterwards. Stir the corn around now and then for 5 to 10 minutes or until the corn looks like it’s lightly charred. Place the charred corn in a large mixing bowl.
  3. Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it. Rub the chicken with the oil, cayenne, cumin, salt and pepper.
  4. Stick the chicken under the broiler and let it cook for 2 to 5 minutes, flipping the chicken over and letting it cook for another 2 to 5 minutes or until the chicken is fully cooked (we had to cook ours for longer than 10 minutes total).
  5. Add the radishes, beans and cilantro to the bowl with the corn, squeezing the limes over the mixture afterwards.
  6. When the chicken is done cooking, take it out from the broiler and rub the raw garlic all over the chicken.
  7. Toss the bowl mixture together and take a bite afterwards, adding more seasoning to taste. Divide the corn mixture among 4 plates or bowl.
  8. Slice the chicken, laying it over the corn mixture and top with a dollop of sour cream if you’re using it.

This is a delicious salad you could enjoy for lunch or dinner ! We didn’t really taste the garlic in the chicken but the meat did have a nice level of heat to it. We enjoyed the soft and crunchy textures in the corn and black bean mixture. While the chicken does make this feel like a complete meal, we think we could enjoy this just as much with tofu or some other meat substitute and it would make it a vegan dish (as long as you’re not using the sour cream) !

We got this recipe from “How to Cook Everything Fast” by Mark Bittman.

We weren’t paid in any form to promote “How to Cook Everything Fast”.

Take care everybody !

Maque Choux

Maque choux (pronounced mock shoe) is a damn delicious side dish from Louisiana !

Ingredients

  • 4 strips thick-sliced bacon, diced
  • ¾ cup diced red bell pepper
  • ½ cup diced onion (we used red onion)
  • ¼ cup dry sherry (we used cooking sherry)
  • 4 cups fresh or frozen corn kernels (we used frozen corn kernels that we thawed)
  • 1 cup heavy cream
  • 1 tsp. Tabasco sauce
  • Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
  • ½ cup thinly sliced scallions (we used green onions)

Directions

  1. Add the bacon to a large skillet, setting the heat to medium. Cook the bacon until it’s nice and crisp, pouring all but 1 tablespoon of the bacon drippings out afterwards (we decided not to drain off any drippings). Toss the bell pepper and onion in, stirring constantly for about 5 minutes or until they’re tender.
  2. Deglaze the skillet by pouring the sherry in, letting it simmer until the liquid has nearly evaporated, scraping up any bits from the bottom of the skillet while waiting for the sherry to evaporate. Now stir in the corn, cream and Tabasco, letting it simmer for 3 to 4 minutes or until it’s thickened. Season with salt and pepper to taste, mix in the scallions and you’re ready to eat !

This recipe is an old favorite of ours. We like how colorful this dish is thanks to the bell pepper, corn and green onions. We’re not sure if it’s from the Tabasco sauce or simply the black pepper but there is a little bit of heat that you get in this. The silkiness from the heavy cream is a nice contrast to the crunch of the green onions, crisp bacon and the bite of the corn. Hope this becomes a new favorite side dish for y’all as well !

Recipe source unknown.

We weren’t paid in any form to promote Tabasco.

Take care everybody !

Mexican Corn Salad (Esquites)

Ingredients

  • 3 tablespoons lime juice, plus extra for seasoning
  • 3 tablespoons sour cream
  • 1 tablespoon mayonnaise
  • 1-2 serrano chiles, stemmed and cut into 1/8-inch thick rings (we used 2 serranos and thinly sliced them)
  • Salt
  • 2 tablespoons plus 1 teaspoon vegetable oil
  • 6 ears corn, kernels cut from cobs (6 cups)
  • 2 garlic cloves, minced
  • ½ teaspoon chili powder
  • 4 ounces cotija cheese, crumbled (1 cup)
  • ¾ cup coarsely chopped fresh cilantro
  • 3 scallions, sliced thin

Directions

  1. Mix the lime juice, sour cream, mayonnaise, serranos and ¼ teaspoon of salt together in a large mixing bowl, setting the bowl off to the side for now.
  2. Pour 1 tablespoon of oil into a 12-inch nonstick skillet, setting the heat to high. Once the oil’s shimmering, add half of the corn into the skillet, spreading it out into an even layer. Sprinkle ¼ teaspoon of salt over the corn and put the lid on afterwards. Cook the corn for 3 minutes or until the corn that’s touching the skillet looks charred, not stirring it all during that time. Take the skillet off the heat and let it stand, covered, for 15 seconds or until any popping stops. Add  the charred corn to the large mixing bowl from step one. Repeat this process with another tablespoon of oil, ¼ teaspoon salt and the remaining corn.
  3. Place the empty skillet back on the stovetop, pouring in the last teaspoon of oil. Once the oil’s hot, add in the garlic and chili powder, stirring constantly for 30 seconds or until they become fragrant. Add the garlic mixture to the bowl, tossing everything together to combine. Lex the mixture cool for a minimum 15 minutes.
  4. Add the cotija cheese, cilantro, and scallions to the bowl, tossing everything to combine. Try a bite of it and season with salt if you think it needs any, adding up to another tablespoon of lime juice if you want. Serve immediately.

This is addictively good ! The serranos make this spicy but not unbearably so. You can really taste the cotija in this and we just love that funky (in a good way) flavor of the cheese. The dish is a little salty but it’s not unbearably so. It was hard to stop eating this because it was that good.

We got this recipe from Cook’s Illustrated.

We weren’t paid in any form to promote Cook’s Illustrated.

Take care everybody !

Grilled Corn & Black Bean Salad

Ingredients

  • 4 ears fresh corn, shucked
  • 3 Tbsp. EVOO (extra-virgin olive oil)
  • 2 Tbsp. fresh lime juice
  • 2 tsp. chili powder
  • Salt
  • 2 cans (15 oz. each) black beans, rinsed and drained (we used one can of Bush’s reduced-sodium and one can of Goya’s black beans)
  • 1 bunch radishes, trimmed and thinly sliced
  • 1/3 cup chopped cilantro
  • 4 oz. queso fresco, crumbled
  • 1 avocado, thinly sliced

Directions

  1. Preheat your grill to medium. Place the corn on the grill grates and cook for 10 minutes or until it’s charred in spots. Take it off the grill and let the corn completely cool down.
  2. Take a large mixing bowl and whisk the EVOO, lime juice, chili powder and ½ tsp. salt (we used table salt) together in it. Once the corn’s cooled, cut the corn off the cob using a large sharp knife, putting the kernels into the large mixing bowl. Add to the bowl the beans, radish slices, scallions and the cilantro, tossing well to make sure all the ingredients are coated in the dressing and the salad ingredients are evenly distributed (the recipe doesn’t say to but we seasoned the salad with some kosher salt). Split the salad between 4 plates, topping the salad with the queso and avocado.

This is such a delicious summer salad. There’s a variety of texture from the soft slices of avocado to the crunch of the radish slices. The beans really help make this a filling and satisfying dish.

We got this recipe from a Rachael Ray magazine.

We weren’t paid in any form to promote Bush’s, Goya’s, or Rachael Ray.

Take care everybody !