Corn Salsa

corn salsa 4I don’t know about you, but texture means something to me when I’m eating. As in, I don’t want to eat a bunch of soft, mushy food. In my opinion, it’s always nice to have that little crunch or something to offset the food and add texture!

So this recipe (if you can call it that) will add just that the next time you have tacos. Especially if you’re going more traditional and having soft tacos. I love the crunch of fried shells but lately, I’ve really been digging warm, soft tortillas when it’s taco time. When I pulled out this corn salsa, my husband kind of turned his nose up at it. He’s not one for trying something different and veering away from what he’s used to but he did give it a try, and he agreed. The crunch was much appreciated and the flavor of the corn salsa added that special something. We enjoyed this on green chili pulled pork tacos but it would be great on beef, chicken or even for veggie tacos.

Corn Salsa

  • 1, 15.25 ounce can of corn, drained
  • 1 large green onion, sliced
  • 1/2 jalapeno, finely chopped
  • Pinch each of salt and ground cumin
  • A squeeze of lemon or lime juice

corn salsa 3Add all ingredients to a bowl and mix well. Refrigerate until ready to serve on your tacos of choice. And it’s also yummy in burritos!

corn salsa 2corn salsa

Corn Salad

corn saladThis, my friends, is a summer staple! It goes great with Mexican food as well as good ole’ American BBQ food. With bright colors and fresh flavors, it’s the perfect side dish to serve at your next gathering.

Corn Salad

  • 2, 15 ounce, cans of corn, drained
  • 2 medium sized tomatoes, chopped (or 4 romas)
  • 2 tbsp. red onion, chopped (I used white because I didn’t have any red)
  • 2 avocados, chopped
  • 1/4 c. chopped cilantro
  • half a lemon
  • 2 tbsp. prepared teriyaki sauce
  • 1 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • fresh cracked black pepper
  • pinch of salt

Add the first five ingredients into a bowl and squeeze some lemon over the top. In a separate bowl, add the remaining ingredients and whisk until blended. Pour the dressing over the salad and mix together. Refrigerate until ready to eat.

corn salad 4corn salad 3corn salad 2Now, I know it’s not summer just yet. But where I live, it’s already starting to feel that way. Hope you’re enjoying the weather, wherever you may be!

It’s the Best Soup Ever!!!

corn chowder 3So if you replace the word “soup” with “day” in the title of this post, do you know which kids’ show that’s from? If not, it’s from SpongeBob! And I am as happy as SpongeBob is when he sings “It’s the best day ever….” when I think about this soup. By far, this is MY favorite when it comes to soup. And I have Pioneer Woman to thank for that. So thank you PW!

Corn & cheese chowder. She had me at chowder. It’s comforting, creamy, filling and delicious. Great served with a French baguette. Just typing this makes me crave this soup. And it comes together so fast, but has so much flavor, you’d never know how quick it was to make. In case you couldn’t tell, I’m passionate about this soup!!!

I have adjusted this recipe slightly to cut down on calories and to work with what I usually have on hand. However, if you want full fat and to see how PW does it, check out the original recipe. Of course, she has amazing step by step pictures.

Corn & Cheese Chowder (original recipe at Pioneer Woman)corn chowder 4

  • 3 15.25 ounce cans of corn, drained
  • 1/2 stick of butter (4 tbsp.)
  • 1 small onion, chopped
  • 3 slices bacon, chopped into pieces
  • 1 red, yellow or orange bell pepper, finely diced or a small jar of pimientos, drained
  • 4 cups chicken broth
  • 2 cups milk (I use 1%)
  • 1/2 c. flour
  • 1 c. Monterey jack cheese, shredded
  • 1 c. pepper jack cheese, shredded
  • 3 green onions, sliced
  • Salt & pepper to taste
  • Dash of cayenne pepper

In a large pot or Dutch oven, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook until almost crisp.Then add diced bell peppers or pimientos and cook for a couple of minutes. Finally, add corn.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in milk and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted, add salt and pepper to taste, with a dash of cayenne. It’s now ready to eat!

corn chowder 2And you should seriously make this. TONIGHT!!!!!!