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 […]
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 […]
Please Stop Putting the pit in the Bowl! I’m sorry if this offends those of you who still insist on putting the avocado pit in the bowl. You all declare that it keeps it from turning brown. It absolutely does not. The only part it […]
Did you know that Pozole means “hominy”?
I grew up eating Pozole or hominy all the time, but it was just dumped out of a can, seasoned with butter, salt and pepper, and heated up on the stove. To be honest I still like it that way, but this is a new and yet somehow, very old way to eat hominy. The word pozole, means “hominy”, (a type of corn), and is also traditional soup or stew from Mexico.
There are some very interesting articles about the history of this dish and it’s variations… But beware because some even include cannibalism (https://survivingmexico.com/tag/aztec-cannibalism/). Yikes! Neither Pepé or I would rather think about cannibalism right now. As a matter of fact Pepé just ran out the kitchen screaming! Probably ran off to go drinking with Claude again. As you know, he uses any excuse to get out of working.
So, NO cannibalism today (whew!), We will just focus on this delicious chicken version instead. Well, Pepé is back (with a margarita of course) and ready to act like he’s helping me. If you live in Texas you can make your margarita’s with TexAgave®. It’s an alternative for Tequila, made in Texas with a flavor all its own. (only Tequila made in Mexico can be called Tequila) TexAgave® is made in Texas by a good friend of mine. You can check it out here: www.texagave.com
Warm your soul with this rich and tasty Mexican stew made with hominy (Pozole), chicken & chili peppers that are swimming in a warm bath of homemade stock.
Heat a dutch oven or soup pot on medium high. Drizzle olive oil in pan then add onions and poblano peppers. Cook for about 5 minutes or until onions are starting to be translucent (stirring frequently).
Add garlic and cook for one minute. Then add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes.
Meanwhile, start chopping and prepping your garnish ingredients.
Finally add the cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm.
Garnish with a limes wedges, sliced radishes, avocados, chopped cilantro and fresco cheese. Squeeze lime wedges into your bowl of Posolé and enjoy.
Chicken Posolé (Pozole)
- 2 Tablespoonsl olive oil
- 1 Medium Onion (Chopped)
- 1 Large Poblano Pepper (Chopped)
- 5 Cloves garlic (Minced)
- 6 Cups Chicken Stock (See my link above for homemade)
- 2 14 Ounce Cans Hominy (white or yellow, drained and rinsed)
- 3 4 Ounce Cans Green Chilies
- 3 Teaspoons Cumin
- 1 Teaspoon Mexican Oregano (or any Oregano)
- 1 Teaspoon Ancho Chili Pepper Powder
- 3 Cups Cooked Chicken (Chopped)
- 2 Cups Cherry Tomatoes (optional)
- salt and pepper to taste
- 2 Limes Cut into 1/6ths
- 2 Avocados Cubed
- 12 Radishes Sliced
- 1 Handful Cilantro Chopped
- 1/2 Cup Fresco (or any cheese of your choosing)
- Heat a dutch oven or soup pot on medium high. Drizzle olive oil in pan then add onions and poblano peppers. Cook for about 5 minutes or until onions are starting to be translucent (stirring frequently). Add garlic and cook for one minute. Then add chicken stock, hominy, green chilies, cumin, Mexican oregano, ancho chili powder and salt and pepper to taste. Cook for about 45 minutes. Meanwhile, start chopping and prepping your garnish ingredients. Finally add the cooked chicken and tomatoes and cook for another 5 minutes or until everything is warm. Garnish with a limes wedges, sliced radishes, avocados, chopped cilantro and fresco cheese. Squeeze lime wedges into your bowl of Posolé and enjoy.