Summer is about a lot of things. It’s about the beach, cold drinks, road trips, ice cream, family fun and many other things.
When I think of summer I think of my Hubby barbecuing in our backyard and the smile on my daughters face as she bravely swims around the pool.
I think of the weekends spent wearing my favorite flip flops, maxi dresses and sunglasses. But most of all I think of all the memories we’re making without even noticing. Ahh, my happy happy heart.
This is also the time of the year when I get to use lots of beautiful, locally grown produce and have an excuse to make simple yet very flavorful dishes. As much as I love Mexican food I have to admit it is rather heavy and very filling.
When we were in Mexico I absolutely could not get enough of the delicious street corn.
I thought of recreating a Mexican favorite into a lighter less messier version. I know I’m not reinventing the wheel here, but if it isn’t broke why fix it. What I love about this salad, besides the flavor of course, is the ability to enjoy the taste of Mexican corn on the cob without having to dirty up my fingers.
There is only one way I can summarize this dish – Bright, flavorful and full of summer!
- 3 ears of corn, cut off the cob
- 2 garlic cloves, minced
- 1 lime, juiced
- ¼ cup pickled jalapeños, chopped
- 2 tbsp light mayo
- 1 tsp paprika
- ¼ cup queso blanco, shredded
- 1 tbsp olive oil
- ¼ cup cilantro
- salt and pepper to taste
- Sriracha, to taste
- Heat olive oil in a skillet.
- Add garlic and corn. Saute about 4 minutes until corn is heated through.
- Turn off the heat.
- Mix in the rest of the ingredients except for Sriracha.
- Plate. Drizzle with Sriracha and serve
When I think of a photo that would summarize my week, this is what I think about.My Photo of the Week:
Photo of the Week: