Is it a sauce or a marinade? Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on […]
Tag: Cinco de Mayo
No flip, no mess, no stress Hey, thanks for stopping by. There are probably 40,000 chicken quesadilla recipes out there, so I have no idea how you landed here, but I’m glad that you did and I really think you’re gonna love this recipe. I […]
Because there are other options besides rice and beans
Why does almost every Mexican meal in the United States come with rice and beans? OK, I like rice and beans, don’t get me wrong, but really? Let’s step it up already. Plus this Light Mexican Corn Salad is WAY easier, faster, healthier and won’t weigh you down like the typical rice and beans can, so… #winwin You can serve it along side my No Flip Chicken Quesadillas or just about anything you would grill in the summer.
Pepé thinks that you have to cut the corn from the cob or it’s just not the good enough. Well, I don’t always do that. Sometimes you can’t even get corn on the cob because it’s not in season, so feel free to buy a bag of frozen corn and make your life easier. #timesaver You could also use the canned version, but I’m gonna pass on that one… Especially since frozen isn’t precooked and sitting in water and salt.
If you don’t know what Jicama is, it’s a root vegetable from Mexico. Think of it as a Mexican potato. You peel it, just like a potato, but you can eat it raw. It’s fresh and crisp and adds a nice texture to a variety of dishes such as this Jicama Mango Slaw.
You don’t really need special equipment to remove corn from the cob, a sharp knife will get the job done.
When I went looking for recipes for Mexican Corn Salad, almost all had mayonnaise in them. I developed this one without it for a few reasons… One, I’m not a huge mayonnaise fan. Two, I wanted a lighter healthier version. Three, I knew it was going to be sitting outside for a while, and mayo in the heat is just not a good idea.
Light Mexican Corn Salad
- 3 Cups Corn
- 3 Tablespoons Butter
- 1/4 Cup Queso Fresco crumbled
- 1 Cup Jicama peeled and diced
- 3 Tablespoons Fresh Cilantro chopped
- 1/2 Cup Lime Juice
- 1/4 Cup Red Bell Pepper chopped, optional for color
- salt and pepper to taste
- Remove corn kernels from the 2-4 cobs (or the bag) and place in a microwave safe bowl with the butter and cook for two minutes.
- Stir to mix and cook for one more minute. Combine all other ingredients, stir and serve. This can be eaten at room temp or warm. I mostly microwave it to melt the butter.
Margaritaville was too crowded Sometimes you just don’t want a margarita with your Mexican food. I mean let’s be serious… They’re good, but I can never drink more than one or two before I need to scrape all that sweet and sour stuff from my […]
Is there time for tasty taco tuesday tongue twisters today? Pepé and Claude challenge you to come up with some tasty taco Tuesday tongue twisters of your own while we make these easy and healthy fish tacos, but don’t talk with your mouth full (that […]