Mexican Roasted Corn Salad

Posted on by aurorameyer

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.
Print Recipe Pin Recipe
Servings 4 people

Ingredients
  

Salad Ingredients

  • 4 cups ears of corn 3cooked kernels
  • 1/2 cup red onion diced ¼-inch dice
  • 1/2 cup red bell pepper ¼-inch dice
  • 1/2 cup cucumber ¼-inch dice
  • 1 avocado ¼-inch dice
  • 1 clove garlic minced
  • 1 jalapeño minced we accidentally left this out the first time and didn't miss it
  • 1 tablespoon cilantro chopped plus more for garnish
  • 1/2 cup queso fresco or cotija cheese cotija is our preferred!

Dressing Ingredients

  • 1/4 cup greek yogurt non-fat, plain
  • 2 tablespoons lime juice
  • 1 zest lime
  • 1/4 teaspoon chipotle pepper ground more to taste
  • 1/4 teaspoon cumin ground
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • black pepper freshly ground to taste

Instructions
 

  • 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.
  • Set corn aside and allow to cool enough to handle.
  • Carefully cut the corn kernels off the cob on a cutting board.
  • In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
  • For the dressing, whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  • Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.

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!
Tried this recipe?Let us know how it was!
Yum

Lamb Tagine with Potatoes and Chickpeas

Posted on by aurorameyer

Lamb with Potatoes and Chickpeas
One of the hardest parts about giving up six main food groups and items for baby A (she has protein digestion issues so I’m not eating dairy, wheat, eggs, fish, soy or peanuts) is finding quick, easy weeknight meals. Through a lot of trial and error, J and I have learned that some meals that look easy aren’t and some that look time-consuming are actually simple. This is a simple one. We’d put off making Lamb Tagine with Potatoes and Chickpeas from Williams Sonoma because it looked complicated. We were throughly surprised to learn it was easy and perfect for a busy weeknight.

Lamb Tagine with Potatoes and Chickpeas

Print Recipe
Servings 4 servings

Ingredients
  

  • 3 teaspoons cumin seeds we used ground
  • 3 teaspoons coriander seeds we used ground
  • 3/4 teaspoons peppercorns we used ground black pepper
  • 1 1/2 teaspoons sweet paprika we used Hungarian
  • 1 teaspoons ground ginger
  • 2 teaspoons salt plus more, to taste (we used Kosher)
  • 2 Tablespoons extra-virgin olive oil
  • 2 1/2 lb. boneless leg of lamb cut into 1-inch cubes (we just used stew lamb, which was perfectly sized)
  • 1 yellow onion julienned
  • 4 garlic cloves minced
  • 1/4 cup water
  • 1/2 pound lb. small Yukon Gold potatoes halved (we ended up using aand it was perfect!)
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 can chickpeas rinsed and drained, 15 oz.
  • 1/4 cup fresh lemon juice
  • Freshly ground pepper to taste

Instructions
 

  • In a small fry pan over medium-low heat, toast the cumin and coriander seeds, stirring frequently, until fragrant, about 5 minutes.
  • Transfer to a spice grinder, add the peppercorns, paprika, ginger and the 2 tsp. salt and grind until well combined. Set aside. If using ground, skip the grinding step and just combine in a small bowl. Mix with a fork.
  • In a tagine over medium-high heat, warm 1 tablespoon of the olive oil until almost smoking. Working in batches, brown the lamb on all sides, 3 to 4 minutes total. Transfer to a plate. If you don't have a tagine, we used our most favorite pasta pot.
  • Add the remaining oil and the onion to the tagine or pot, reduce the heat to medium and cook, stirring, until translucent, about 8 to 10 minutes.
  • Add the garlic and the spice mixture, reduce the heat to medium-low and cook, stirring occasionally, until the onion is caramelized, about 2 more minutes.
  • Add the lamb, water, potatoes and the 1/4 cup cilantro and bring to a simmer.
  • Cover the tagine or pot and adjust the heat so the mixture gently simmers.
  • Cook for 45 minutes, then add the chickpeas and lemon juice.
  • Continue cooking until the lamb is tender, about 45 minutes more. Taste and adjust the seasonings with salt and pepper.
  • Garnish with cilantro and serve. Accompany with couscous or rice.
Tried this recipe?Let us know how it was!

My opinion:
I LOVE this dish. It’s flavorful and warming and just delicious. It’s as good cold as it is right from the stove.