Mexican Street Corn

SUMMER! I think I have a love hate with summer. On one hand living in the South I loath the summer humidity, constant evening pop up storms, and a cosy low of 80 degrees šŸ˜’. On the plus side, I love, love, love the music in the parks, lazy days with family and friends, holiday celebrations, my birthday, and most importantly SUMMER FRUITS & VEGGIES!
Armed with an array of summer herbs, I’ve been experimenting with flavorful recipes so here we go!

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Ingredients:
4 ears fresh summer corn ears
4 Tbsp butter
1 1/2 C. mayonnaise
1 C. Mexican queso cheese, chunked
Kosher salt
1 bunch fresh cilantro, chopped
Aluminum foil

Directions:
1. Pull back the husk of the corn ears, remove the silk from the corn.
2. Rub the pads of butter on the ears of corn and sprinkle with kosher salt.
3. Pull the husk over the corn and roll the corn in aluminum foil.
4. Place covered corn on medium-high grill grates for 30 minutes rotating periodically to cook evening on all sides.
5. Remove the corn from the grill then removing the aluminum foil and husk.
6. Smooth mayonnaise over the ears of corn.
7. Break the queso into small chunks and sprinkle over the corn.
8. Top the ears of corn with chopped cilantro and serve.

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Mexican Rice Bowl

This is one of my FAVORITE recipes! Have I said that before? I’m sure I have but I REALLY mean it lol! The perfect combination of cilantro, lime juice, black beans and corn and you’re in heaven. This recipe is perfect as a meal topped with a fresh salsa and you are instantly transported to HEAVEN. Take a peek!

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Ingredients:

  • 1Ā½ C long-grain white rice, uncooked*
  • 1 small onion, chopped
  • 1 package smoked mexican turkey or chicken sausage, cut diagonally
  • 1 Tbsp extra virgin olive oil
  • 14 oz chicken broth or stock
  • 1Ā¼ C water
  • 1 can black beans, rinsed and drained
  • 1 C. whole kernel corn, frozen or fresh
  • 2 Tbsp fresh cilantro leaves, chopped
  • Kosher salt, to taste
  • Crack pepper, to taste

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a large mixing bowl, combine long-grain rice, onion,sausage, and extra virgin olive oil ensuring the rice is completely coated.
  3. Place the chicken broth and water in a medium-sized pot and bring to a boil.
  4. Place the rice mixture into a casserole dish or Dutch oven.
  5. Pour the broth mixture into the casserole or Dutch oven and place a cover over the container.
  6. Bake for 30 minutes.
  7. After 30 minutes, stir in the black beans, corn, and cilantro.
  8. Cover and bake an additional 15-20 minutes or until all of the liquid is absorbed.
  9. Remove the casserole from the oven.
  10. Top the completed dish with fresh salsa to garnish.

*long-grain rice works BEST for this dish to avoid excessive gumminess.

Corn Caprese Salad

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Doesn’t this salad SCREAM fresh, vibrant, and delicious? Ok so just a quick confession… I LOVE CORN! Cob, creamed, steamed, in pancakes (you’ll get that recipe later), in salads, you name it, I LOVE IT..whew ok I’m better.

I ran across this recipe 5 years ago by Cuisine magazine, and after a couple of tweaks, it has been my FAVORITE HANDS DOWN. I decided to share this recipe during a “‘Girls Night In” and after a couple of bottlesĀ  glasses of wine, the ladies not only cleaned their plates, but I believe they may have been licking of the plates as well. Take a few minutes to create this easy breezy masterpiece, I’m sure it will be your favorite too. Enjoy!

Ingredients:

1 c. fresh or frozen corn (fresh is always best)

2 c. grape or cherry tomatoes, halved

1 c. fresh mozzarella, chopped (you may also use shredded if you’re in a pinch)

2 Tbsp fresh basil, chopped

2 Tbsp white wine vinegar

1 Tbsp olive oil

pinch of sugar (optional)

salt and pepper to taste

Directions:

Blanch the corn in boiling water for 3 minutes drain and cool. Ā Combine tomatoes, mozzarella, basil, and corn in a large mixing bowl. Ā In a separate bowl, whisk vinegar, olive oil, sugar then toss with the corn mixture. Salt and pepper to taste and serve.

201 calories per cup