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| Spokane, WA 2015 |
The Meal Plan
Sat (L) sandwiches (S) Grilled veggies and tortellini
Sun (L) grilled veggies and tortellini (S) Dinner with Folks
Mon (yoga) grilled veggies and tortellini
Tues (Grand Rapids) grilled veggies and tortellini
Wed (yoga) chef salads
Thurs - brats and Mexican corn
Fri - leftover brats
Lunches - sandwiches, fridge items, out
Grilled Mexican Street Corn (A Spicy Perspective) vegetarian
I did a significant modification on this one: I used a bag of frozen corn, sauted until lightly browned in a large pan, cooled slightly, then proceeded with assembly. I didn't use all my dressing - I'm not sure if it was just too much, I over estimated 1/4 cup, or I underestimated how much corn I needed.
This was super simple, had great flavor, and is a versatile side dish.
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| Photo from A Spicy Perspective |
Served about 4-6 as a side
6-7 ears fresh corn, any color (I used 4 cups frozen corn)
1 cup diced red bell pepper
3/4 cup chopped scallions
1/2 cup chopped cilantro
1/2 cup crumbled cotija cheese (feta is a good substitute)
1/4 cup mayonnaise
2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika
Salt and pepper
Preheat the grill to high heat. Shuck the corn and remove any remaining silk strands. Once the grill is hot, grill the corn for about 2 minutes per side, 8 minutes total.
Allow the corn to cool, then use a serrated knife to cut the corn off the cobs. (my tip - place corn on its side on a cutting board, with a chef's knife, cut off kernels. Flip corn to cut side and repeat.)
To a salad bowl, add the diced bell pepper, scallions, and cilantro to the grilled corn. Toss to mix.
In a smaller bowl whisk the mayonnaise, lime juice and paprika together. Toss the dressing into the salad.
Finally toss in the cheese, reserving a little to sprinkle on top. Taste, then salt and pepper as needed. Sprinkle cheese over the top and serve.
Recipe notes: This salad can be made several days in advance. Cover and chill until ready to eat.
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