Day 2: Avocado and Corn Salsa

Last night, I prepared my second corn recipe. Oh my goodness. There are no words to describe how much I enjoyed this. I'm so glad I tried this recipe. Thank you Michael Smith of Food Network for your delicious Avocado and Corn Salsa. The only part that saddened me was that I didn't have chicken enchiladas in the oven or refried beans. Next time I make this, that is a must. I ended up cooking the Mushroom Pork Chops from the recipe on the back of the Campbell's can to accompany it. My mom made it quite frequently when I lived at home and I had a serious hankering for it. I'm fully aware that these two things don't really "go" together but that is one of the beautiful things of cooking for you and only you!

The recipe made about two cups worth - maybe more. I can't wait for lunch again tomorrow. I have a can of refried beans in the lunch room at work so I'm seeing a simple, fresh, and amazing meal in the making!



You need to try it. Really. It is salsa but I ate it with a spoon. Who needs tortilla chips?

Here is the recipe:

Ingredients

• 1 cup frozen corn
• 1 avocado, pit removed and flesh chopped
• 1 small red onion, chopped
• Juice of 1 lime
• 1 tablespoon ground cumin
• 1 small bunch fresh cilantro, chopped
• Sea salt
• Dash hot sauce

Directions

1. Toss all the ingredients together and either serve immediately or refrigerate overnight.

Ta da! Simple and delicious!

Day 1: Cheese on the Cob!

Since I had all of the ingredients (or thought I did!) I decided to start with Cheese on the Cob by Paula Deen. My rendition of this recipe was delicious!

I came to my spice cupboard and do you think I had chili powder? Nope. Just every other spice imaginable! I was not interested in heading to the grocery store so I substituted with a sprinkling of paprika, cumin, and a swirl of Sriracha Hot Chili Sauce (love that stuff!) I also neglected to read the recipe right and regardless of having both grated and shredded Parmesan, I used the grated. If you look at the recipe you'll see it says shredded. Whatever, it was amazing! I'm so glad I BBQ'd two cobs with this recipe!




Here is the original recipe:

Ingredients

• 1/2 cup mayonnaise
• 5 ears corn, husks and silk removed
• 1 cup shredded Parmesan
• Chili powder
• 1 teaspoon salt
  
• 1 teaspoon freshly ground black pepper

Directions

Prepare grill.

Brush a thin layer of mayonnaise on corn. Sprinkle the corn with cheese, chili powder, salt and pepper. Wrap each corn with foil and place on the grill. Turn occasionally and cook for about 10 minutes (until kernels begin to brown). Serve warm.

You can always make the same substitutions (ahem...mistakes!) that I made too and I promise it will be delicious! Enjoy!

An Abundance of Corn!

Today, at work, we received a few boxes of corn! If you don't already know, I work for my parent's transportation company and apparently we received some corn to sample! I figured this would be a great opportunity to get me started on making fun meals for one! I am going to make the corn four different ways. Once I've tried them, I will produce a picture and a review!

Here are the recipes I'm going to try:

1. Bacon Wrapped Corn by Paula Deen

This recipe is obviously incredibly simple. It includes bacon so I really can't go wrong here. In a great attempt to be healthy I'm going to use my new favourite Lilydale Turkey Bacon. It tastes almost like Canadian Bacon and is the best in comparison to Butterball. This recipe hasn't received rave reviews but I'm hoping the switch to turkey bacon will make a difference.

2. Cuban Corn by Dave Lieberman

I love cilantro and I can't wait to taste it on the corn.

3. Cheese on the Cob by Paula Deen

Another dietary staple along with bacon is cheese!!! Okay, I think I've officially been hanging out with Dan too long. Regardless, I have a feeling it's going to be delicious.

4. Avocado and Corn Salsa by Michael Smith

Another love - avocado!! So, so excited to try this!

Look for my updates throughout this coming week to find out how the recipes turn out!