This Mexican street corn is sure to be a summer BBQ staple. It’s ridiculously easy to make and packed with flavor – the charred corn and tangy crema combo is mouthwateringly good. I could easily eat this as a main dish, but it’s fabulous as a side dish alongside some tacos, burgers, hotdogs, you name it.
I can’t seem to get enough of fresh corn this summer. It’s on sale almost every time I go to the grocery, so I continue to buy it and work it into our meals each week. This particular corn salad is one of my favorite dishes we’ve made. There’s minimal ingredients and prep work, but it’s bursting with fresh flavors and crisp textures. Highly recommend making it while corn is still in season!
Hello everyone! It’s been a minute since I last posted – I was busy planning a wedding and tying the knot! Although I was still cooking during my time away, I was never able to find the time to stage and photograph all of the food I was making! I’m hoping to be back on track now and blogging once every week or every other week. :-)
This salad is incredibly delicious, fresh and filling! The homemade buttermilk ranch dressing pairs perfectly with the BBQ-coated chicken, charred corn and salty bacon. It’s a perfect meal for these sweltering summer days!
I’m finally back in the kitchen! Although I’m still healing from my gum procedure last week, I’m thankfully able to eat soft, solid foods. Of course, I missed eating Mexican food, so I made these deliciously cheesy enchiladas. This recipe is very similar to these enchiladas, but I switched it up a bit and added corn, beans and avocado. Yum!
Caramel corn whoopie pies…YUM, right?! My mom found this recipe in Cuisine at Home last year and every time we bring the whoopie pies to a party, they’re a hit. The fluffy, cornbread-esque cookie tastes even more incredible paired with the caramel filling. These are a must-make dessert, I promise!
I’m off to New York tomorrow for work and can’t wait to eat my way through the city. First stop? Shake Shack, of course!
Now that I’m settled into my new apartment, I’m finally back in the kitchen! I was craving risotto and hadn’t made it in a while, so I decided to whip up this sweet corn risotto. My go-to recipe is Giada’s basic risotto in her Everyday Italian cookbook. The recipe is delicious as is, but made even better by adding sweet corn, asparagus or peas.
This burrito is the epitome of a fresh, summer meal (unlike my last post). The sweetness of the chicken and corn compliments the slightly spicy tomatillo sauce. Though the recipe was somewhat laborious, it was completely worth it. All of the components were delicious on their own, and even better when combined.
Not having work on Monday really threw me off this week–I can’t believe it’s already Wednesday. I did, however, enjoy the long weekend and spent part of it at home with my grandma. We had a wonderful time together hanging out, shopping and eating (this quinoa salad included)…oh, and dealing with my flat tire for most of Saturday afternoon. I got to experience my first ride in a tow truck, though. Woohoo!
I have a couple of people to thank, so I’ll make this quick. In need of a healthy and hearty side dish? Filler for a burrito? Topping for crostini? Dip for chips? Look no more my friends. I leave you in good hands with this recipe.
First, I want to mention the Fairy Hobmother from Appliances Online, who visits blogs and grants wishes. A while back, I left a comment on Angie‘s blog over at Angie’s Recipes, who had just been visited by the Fairy Hobmother. Unexpectedly, I received an e-mail from the Fairy who offered me an Amazon gift card, so I can treat myself to something nice.
Make a wish in your comment on this post and you too could get a visit. Good luck and thank you again, Fairy Hobmother!
Also, thank you to Patricia over at Belle on the Boulevard for passing the Versatile Blogger Award to me, and to Erin over at Dinners, Dishes and Desserts for passing the Butterfly Award to me. xx
