Mexican street corn (elote) is all the rage. It’s basically been the epitome of summer cuisine this year. Everywhere I turn, it’s offered. Restaurants, farmers markets, food trucks — you name it. For those of you that have not been introduced to it yet, you have been missing out. It combines a wild variety of Tex-Mex flavors to transport you to another not-so-far-away land…hopefully one that includes a beach. ☺
Anything that is this popular and all the buzz must be sticking around. This salad (off the cob) version is equally spectacular. I scribbled down this recipe one day on my lunch break and knew I had to make it soon. When I mixed this together, even I was surprised how good it was. It has all the flavor you want in traditional street corn plus some tasty twists of my own. Try it while corn season is HOT!! ~Kathy
6 ears of corn, husks and silks removed; cooked and cut off the cob (about 4.5 cups of corn depending on size of ears)
2 T. cilantro, chopped
1 to 2 T. jalapeno, finely chopped (seeds and ribs removed)
1/4 c. red onion, finely chopped
¾ c. queso fresco, crumbled fine
1/3 c. light miracle whip
1/4 c. plain non-fat Greek yogurt*
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. garlic powder
1 T. lime juice, freshly squeezed
1/2 tsp. lime zest
salt & pepper to taste
Combine sauce ingredients in a small bowl. Mix well and set aside.
In a medium sized mixing bowl, combine salad ingredients, except cheese. Stir in sauce ingredients. Add cheese, fold together and serve.
WW Info.: Makes 6 one-cup servings at just 2 points each.
*May use low fat sour cream instead of non-fat Greek yogurt; it’s 3 points per cup with this substitution.
My goodness it’s a busy time of year. All four of us sisters have been lamenting about the vast amounts of things that need checked off our daily to-do lists. Kids’ baseball games and other activities to shuttle them to, meetings & special trainings and deadlines at work, and various other responsibilities have got us run ragged and longing for one of our girls’ weekends.
Busy times like this call for meal prep. If I can find time to prep a few things to keep on-hand, we usually avoid the fast food drive thru. Last weekend I took the time to boil some chicken to use in various dishes this week. Having cooked chicken in the fridge or freezer is a major time saver on busy weeks… same for bacon (and ground beef). I like to cook up several pounds of bacon, freeze it in a single layer on a cookie sheet (so it won’t stick together), then transfer it to a freezer baggie. A few seconds in the microwave thaws it right out. Bonus: pre-cooking your own bacon is much cheaper than buying the pre-cooked kind at the grocery store.
Since I (almost) always have boiled shredded chicken and cooked bacon in the fridge or freezer, it takes no time to throw this Jalapeno Popper Chicken Salad together for lunch or a quick, no-bake dinner. I serve it on a low carb wrap with some fresh baby spinach. Quick, easy, and so much better than a cold cut sandwich! ~Erin
Here’s the Reader’s Digest Version of how to make it: