First, let me address the white elephant in the room. Where have I been? Or better yet, where have the blog posts gone? Well, having three kids in 3.5 years has really taken away from extracurricular activities. Have I stopped cooking? No. Is nutrition or healthy eating less important? No. Actually, my husband and I are more healthy now after I had him read The Blue Zones by Dan Buettner (more on that in a future blog). Most importantly I’ve thought of my blog constantly when I am making recipes worth sharing. That’s why I’m back. I have a list of recipes I’m dying to share but after shopping for them, cooking them, cleaning it up and putting the kids to bed I find myself exhausted and in bed. That’s about to change. My growler of cold press coffee and school start for the girls have me ready to post!
First, before corn season is over I want to share a delicious end of summer recipe that you HAVE TO TRY. It would pair perfect with grilled food, fish or even as a side to a Mexican food night. My mom found this delicious recipe in the Milwaukee Journal Sentinel this month (adapted from food52.com). It has citrus, crunch, cheese and spice and doesn’t take long to make. YUM YUM YUM!
Sriracha-Lime Corn Salad
- 4 Tbsp olive oil
- 6 ears of corn, cooked and sliced off cobs
- 2 red bell peppers, diced
- 3 Tbsp sriracha
- 1/4 cup chopped flat-leaf parsley
- 4 ounces feta or Cotija cheese, crumbled
- 3 Tbsp freshly squeezed lime juice
- salt and pepper to taste
- Heat olive oil in a large saute pan over medium high heat and saute corn kernels until slightly browned (6-8 minutes).
- Add peppers and cook 2-3 minutes until barely softened.
- Remove from heat and add parsley, cheese and lime juice. Mix to combine
- Season with salt and peppers
- Add Sriracha and stir to coat (the recipe says to do this in the pan with the peppers and corn but we did it at the end so we could take some out for the kids before we made it spicy. Either way works).