Mexican Street Corn Salad with Grilled Lime & Pepper Chicken and Avocado Lime Dressing

Mexican Street Corn Salad with Grilled Lime and Pepper Chicken

Ah! I love how delicious and colorful ideas come together all of the sudden, as if in a dream! The other day I was really thinking about how delicious Mexican Street Corn is and I wondered about making a salad out of it by adding chicken to top it and including a yummy, creamy dressing! 

The best part about this salad is- you can customize it. You could add grape tomato halves instead of peppers and you can omit the cotija cheese for a dairy free entree. You may also choose to top the salad with grilled polenta or grilled tofu for a vegetarian/vegan entree. The sky is the limit with this amazingly healthy and colorful salad! YUM!! 

Get out grilling and enjoy one today! 

Mexican Street Corn Salad with Grilled Lime Pepper Chicken and Avocado Lime Dressing: 

Makes 2 salads (You may double this to make 4) 

Salad: 

2 cups chopped romaine lettuce

2 ears of grilled corn, corn cut off of the cob with a knife and placed into a bowl. 

1/2 of a red or orange bell pepper, diced

1/2 cup of canned black beans

1-2 tablespoons fresh lime juice (add more to taste) 

1-2 teaspoons chili powder

3+ tablespoons crumbled cotija cheese

1. Place the lettuce on each plate. Sprinkle pepper pieces onto each portion. 

2. In a small bowl combine the grilled corn kernels, lime juice, chili powder and cotija cheese. Add salt, pepper and lime juice to taste. 

3. Top the lettuce/peppers with the corn mixture. Top that with the black beans.

4. Then, add a sliced, grilled chicken breast and serve the dressing on the side. 

Grilled Lime Pepper Chicken: 

1 large chicken breast, sliced in half crosswise to create 2 flat fillets (place them on a cutting board, top with plastic wrap and pound with a meat mallet until they are around 1/3-1/4 inch in thickness

1/4 cup fresh lime juice

1 tablespoon pure maple syrup

1/2 tablespoon freshly ground pepper

1/2 tablespoon olive oil

1/2 teaspoon salt

1. Place the chicken in a large bowl with the marinade. Marinate for 30 minutes. 

2. Heat your grill to high & oil the grill.

3. Place the chicken breasts on the heated grill and cook, turning only once until the internal temperature reaches 165F. 

4. Take off the grill to rest 5-10 minutes before slicing into strips to place on top of the salads. 

Avocado Lime Dressing: (makes enough for about 4 servings) 

1 large avocado

1/4 cup olive oil

1 handful fresh parsley or cilantro

1 teaspoon chili powder

2 cloves garlic

1 tablespoon maple syrup

1 tablespoon apple cider vinegar

1/8 cup (or more) water

1. Place all of the ingredients in a food processor or blender. Process until smooth. Add salt, pepper, lime juice or more chili powder to taste. Serve on the side of the salads. 

Enjoy! 

 

Fresh Garbanzo Beans with Chili and Lime!

fresh garbanzo beans with chili and lime

This recipe came out of the fact that I bought an interesting new ingredient at the Mexican grocery store. I began to look up ways to cook these fresh garbanzo beans and I found that you could cook them in a frying pan. Who knew? I am so excited by this new ingredient. This recipe makes an amazing snack or side dish that is so flavorful! I love the tang of the lime and the chili and salt that hits your tongue as you pop a fresh garbanzo bean out of the pod and into your mouth, such a fun experience! I love it! Do you love to try new ingredients? I hope that you have fun with this simple and fun recipe! 

I hope that you have a chance to experience this fun ingredient soon! 

You can find these fresh garbanzo beans here locally at various Mexican markets, or you can find them at Winco stores in the section by the fresh chili peppers and mushrooms by the produce. 

Fresh Garbanzo Beans with Chili and Lime: 

2 cups fresh garbanzo beans

olive oil

fresh juice from 1 lime

1 teaspoon ground chili powder

1/2 teaspoon kosher salt

1. Heat a large frying pan over medium heat. Drizzle in olive oil and heat. 

2. Add in the fresh garbanzo beans still in their pods. 

3. Fry the garbanzos in the olive oil until browned. 

4. Let the garbanzos cool in a bowl off heat. Then, add the lime juice, chili powder and kosher salt. Toss to coat. 

5. Serve as a delicious side dish or a fun, healthy snack. Yum! Note: To eat, you will savor the chili, lime outside, then take off the outer shell of the bean and pop the bean in your mouth. This is a really fun snack! 

10 Minute Meal: Zucchini and Egg Chilaquiles

10 Minute Meal: Zucchini and Egg Chilaquiles

What are chilaquiles? They are a magical way to use up old, stale tortillas! Chilaquiles are an excellent Mexican breakfast dish, sometimes served with chicken. They are such a yummy way to make a quick breakfast, lunch or dinner. You can also add shredded cooked chicken to this dish for added protein. 

I just love that this dish comes together in about 10 minutes! What a win! I had such fun creating this recipe. Basically I got everything out of the fridge, set a time for 10 minutes, then went quickly to work! Love it! 

The flavors of tacos and the fresh taste of zucchini really make this quick dish special. Feel free to adjust the spices to your taste and be sure to season with plenty of salt and pepper. Enjoy! 

Zucchini and Egg Chilaquiles

Makes 2-3 servings

3 cut up tortillas (I like to use kitchen shears) + olive oil

1 zucchini, diced

1/2 shallot, diced finely

2 eggs, whisked together

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

salt and pepper to taste

1. Heat olive oil in a medium skillet over medium high heat. Fry the tortilla pieces until fairly crispy. Remove them from the pan and place on a plate. 

2. Add a bit more olive oil to the pan and saute the zucchini and the shallot for 2-3 minutes or until softened.

3.  Add in the whisked eggs to the pan along with the tortilla pieces. Cook all together. Add in spices and saute. Add salt and pepper to taste. 

Enjoy!

With care,

Trista

 

 

 

 

Trista's Nachos: 35 Minute Meal!

Trista's Nachos: 35 Minute Meal

This is a fun and quick dinner I remember my mom making on a regular basis at home. We would always have this dish in a 13x9 metal pan and there was always a side with hot sauce on it and a side without. My brother and I weren't into spicy food at the time, so looked forward to the "cheese-only" side. What a fun dish! We always had this with lots of corn chips to scoop up the nachos. We also ate some of it with a fork. We always looked forward to "nacho-night." This is also a great dish to take to a party or have as an appetizer or "game-day" meal. YUM!! 

I hope that you and your family will enjoy this dish soon. You can also make this dish dairy free with a dairy free cheese or vegetarian by sauteing some yummy mushrooms in place of the beef or turkey. 

Trista's Nachos: 

Serves 4-5.  You may double the recipe and serve 8-10. 

15+ minutes prep time + 20 minutes in the oven. You can prep this dish the night before and pop it in the oven when you come home from work. Serve with with salsa or fresh tomatoes on top, corn chips and a salad for a quick weeknight meal. 

Olive oil for saute pan and for greasing pie pan

1/2 of a large onion, chopped

1 pound organic ground beef (or ground turkey or ground chicken work well too) 

For vegetarians: You may slice 8-10 ounces of white button mushrooms and saute them with the onions in place of the meat. It's delicious! 

Taco seasoning: 1 tablespoon chili powder, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin and 1 teaspoon salt. Mix together.

One 16 oz. can vegetarian refried beans

One 7 oz. can mild green chilies

1 cup shredded mozzarella cheese (you may use a dairy free cheese on top as well) 

hot sauce (optional) 

1. Grease a large 9 inch ceramic pie pan with olive oil. Set aside. 

2. Heat the oven to 400 F. 

3. Heat a large saute pan with 1-2 tablespoons olive oil in it. Saute the onions for 2-3 minutes or until soft. 

4. Add the ground beef and cook until no longer pink. Sprinkle on the homemade taco seasoning and stir to coat the onions and the beef. Take off the heat. 

5. Spread the refried beans in the bottom of the greased pie pan. Then, spread the ground beef/onion mixture on top. Spread the green chilies on top of that. Lastly, sprinkle with cheese. 

6. Bake in the 400 F oven for 20 minutes or until bubbly and the cheese is melted. Enjoy! 

Enjoy!! 


With care,

Trista