Mexican Roasted Corn Salad

Print Recipe
Mexican Roasted Corn Salad
I love salads, especially in the summer. J made this the other night for dinner with a seared flank steak and chimichurri sauce. Don't get me wrong, the steak was delicious but the corn stole the show. Plus, it's simple enough for a weeknight dinner. He got the recipe here.
Servings
people
Ingredients
Salad Ingredients
Dressing Ingredients
Servings
people
Ingredients
Salad Ingredients
Dressing Ingredients
Instructions
  1. For the salad, lightly brush each corn cob with olive oil and sprinkle salt and pepper. We roasted ours in the oven under the broiler. Cook about 2-3 minutes on each side, flipping for about 12 minutes total. You want to achieve some char marks on each side.
  2. Set corn aside and allow to cool enough to handle.
  3. Carefully cut the corn kernels off the cob on a cutting board.
  4. In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
  5. For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  6. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
Recipe Notes

My opinion:
I was so sad when it was all gone. Luckily, we still had some dressing left over, which made an excellent chicken breast marinade!

Yum

Advertisements

Mango Salsa


Watching the Super Bowl also means eating chips and dip. But it’s winter and fresh salsa in the winter is usually pretty disappointing. But when the new grocery store in town had mangos on sale for 19 cents each, I jumped at the chance to have just a little taste of summer. C made up this amazingly refreshing mango salsa. As we were eating it, we decided it would also be delicious on fish tacos, salmon, pork and of course tortilla chips. It was super easy to make.

Print Recipe
Mango Salsa
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dice all ingredients into roughly the same size. This part is important because if the mango chunks are too big, they'll fall off the chip. Or worse, break the chip.
  2. Add ingredients to a bowl.
  3. Mix with a spoon.
  4. Squeeze the juice from the mango pit into the bowl.
  5. Feel free to use the side of a metal spoon to scrape off the fruit attached to the pit.
  6. Squeeze the lime juice.
  7. Mix again.
  8. Add salt and pepper, tasting in between.
  9. Garnish with cilantro.
  10. Serve immediately, or chill and serve later.

My opinion:
As noted above, usually fresh salsas made in the winter lack flavor, maybe it’s because we let the mangos get really ripe, but this was full of flavor and very tasty. Don’t be afraid to try it on something other than tortilla chips!