Mexican Street Corn Salad

Who else gets ridiculously excited about Cinco de Mayo and grilling weather?!?!  Cinco de Mayo was always a big deal in our household, because it is my dad and uncle’s birthday.  They were both born May 5th, five years apart.  How unique is that?  We always went out to celebrate their birthdays and oddly enough the restaurant of choice for this Bosnian family…was a Mexican restaurant.  Well now that I no longer live at home, I don’t go out for Mexican food on Cinco de Mayo, but I do love to host a good ole’ fiesta.

Mexican Street Corn Salad

In fact this year, a couple of girlfriends and I are hosting a  Not-so Cinco de Mayo Party with a guacamole-off!  Since everyone claims that they have the best guacamole…Andrew decided that there should be a competition and guests at the party have to bring their guacamole A-game.  There will be judging…and lots of eating.  Although the man-friend believes that one can survive on avocados and guacamole alone (he is seriously addicted), I decided to experiment with some additional recipes to bring to the party.

Mexican Street Corn Salad

Mexican street corn is one of my favorite side dishes.  You can eat it as is, throw it in some tacos, sprinkle it over a burrito bowl, add it to a salad, or dip tortilla chips in the stuff.  It is simple and packed with flavor.  For a large group I figured serving the corn as a salad instead of on the cob is easier (don’t worry I’ll be tripling this recipe for the party).  As usual I added a healthy twist to the recipe and subbed greek yogurt for the traditional mayo.  But I didn’t completely skimp on the calories…I love butter on corn so I did rub some buttery love on before I grilled it.  You could easily use a non-stick cooking spray if you have more self control than I do ;)  The burst of the sweet grilled corn, heat from the chili powder, creaminess of the cotija cheese, and zesty lime are a combination beyond words.  Added bonus…the price tag for making this recipe at home is much cheaper than ordering from a food truck or restaurant.

Mexican Street Corn Salad

I also want to give a huge shout out to my friend, Sean.  He earned this meal since he spent 3 hours teaching me about my camera, food photography, and light room.  He is even sending me some blogs about photography and letting me use his tripod. Needless to say I have a long way to go, but it’s so exciting knowing that I have so much room for growth with this blog!  I promise I will share any tips I learn about taking food pictures once I am more comfortable with the technicalities.

Mexican Street Corn Salad

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: 15 minutes
Servings: 4

The Players: 

3 large ears of sweet corn
1 T butter (alternatively use cooking spray)
1 heaping T non-fat greek yogurt
2 t chili powder
1 t garlic powder
1/3 C chopped cilantro
1/3 C crumbled cotija cheese
1 lime, sliced into wedges

The Rules: 

  1. Preheat grill to 400 F.  Remove husks from the corn and rinse with water.
  2. Rub corn with butter and place on grill.  Cook corn for ~15 minutes, turning every few minutes, until kernels are golden-brown.
  3. Remove corn from grill and allow to cool until easily handled.  Use a sharp knife to cut the kernels off the cob.  Place kernels in a medium mixing bowl.
  4. Add all remaining ingredients except lime wedges to bowl and toss to combine.  Adjust seasonings as needed.  Serve corn with freshly squeezed lime juice.

Cinnamon Swirl Muffins

Who else loves the taste and more importantly the smell of cinnamon?!?!  Seriously, cinnamon reminds me of Autumn…my favorite season.  I might be slightly biased since I am born in November, but hello all great things are associated with Autumn.  Football season, changing colors of the leaves, cozy layers, everything pumpkin, the start of Holiday Season…oh yes Fall is perfect.

Cinnamon Swirl Muffins

I am a firm believer that cinnamon-boosted baked goods should be enjoyed throughout the year.  Everyone smiles a bit wider when they walk through the door and are engulfed in the aroma of cinnamon and know a yummy baked treat is waiting.  It’s almost as exciting as walking through the door to your excited puppy.

Cinnamon Swirl Muffins

I decided to surprise Andrew with some fresh from the oven, cinnamon swirl muffins this week.  I did not want to make any special trips to the grocery store so I decided to get creative with my pantry and refrigerated goods.  Usually I feel that baking is a science, but these muffins seriously came together with no effort.  They are moist and not too dense.  The perfect balance of cinnamon and sugar.  They taste even better warmed up in the morning with a cup of piping hot black coffee.  Hello work day, with a little extra swagger in my step!

Cinnamon Swirl Muffins

Look who wanted to be a part of the photo shoot or wanted a bite of muffin hehe.

As always,

Bon Appeteek

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 12 muffins

The Players: 

For the batter: 
1/3 C egg whites
3/4 C brown sugar
1 C greek yogurt
3/4 C coconut water
1 t vanilla extract
2 C flour (I used 1 C whole wheat + 1 C coconut flour)
1/2 t baking soda
1 t baking powder
1/2 t salt

For the cinnamon swirl: 
1/4 C coconut oil, melted (I microwave for 15-30 seconds)
2 T brown sugar
1 T cinnamon

The Rules:

  1. Preheat over to 350 F and line cupcake tin with liners.
  2. Combine dry ingredients for the batter in a small mixing bowl.  Set aside.
  3. Using a hand mixer or in a stand mixer, whisk egg whites and sugar.  Add greek yogurt, coconut water, and vanilla extract mixing until well combined.
  4. Slowly incorporate dry ingredients into wet ingredients.  Do not over-mix the batter.
  5. Whisk together ingredients for the cinnamon swirl.  Set aside.
  6. Scoop muffin batter evenly into muffin tins ~3/4 full.  Divide cinnamon swirl among muffins, ~1/2 tsp per muffin, and use a knife to swirl into muffin batter.
  7. Bake for 20 minutes, until toothpick inserted into center comes out clean.  Allow to cool.  Store in air-tight container in the refrigerator.

Roasted Red Pepper Hummus

I love snacking.  I am pretty much a professional grazer.  I eat every 2-3 hours and constantly am perusing the grocery store for my next snack choice.  A snack connoisseur if you will.

Roasted Red Pepper Hummus

Hummus.  Now this is a snack I get down with every week.  I figure why purchase store-bought hummus, when you can make a healthier version in less than 5 minutes.   You can also make any flavor you want.   Avocado, eggplant, olive, pesto, jalapeno are just a few I have toyed with.

Roasted Red Pepper Hummus

I will usually use garbanzo beans (chickpeas); however, white bean hummus has an amazing creamy texture.  Here’s a white bean recipe for you: https://bonappeteek.com/2014/10/12/reduced-guilt-hummus/

You can store the hummus in an air-tight container in the refrigerator, but it doesn’t last more than a day when Andrew joins me in snack mode.

Roasted Red Pepper Hummus

As always,

Bon Appeteek

The Players: 

15.5 oz can 50% less sodium garbanzo beans, rinsed
1 roasted red pepper (I use Trader Joe’s fire-roasted red peppers)
1/8 C extra virgin olive oil
2 t ground cumin
juice of 1 lemon
2 garlic cloves
salt and pepper

The Rules: 

  1. Place all ingredients in a food processor or blender and pulse until smooth, creamy consistency.  (Note: you can leave the hummus chunkier if you would like)

10-Minute Broccoli and Tomatoes

When people ask me my favorite vegetable, I have a hard time narrowing it down (yes, people have actually asked me this question…I’m that cool).  In general, I have a hard time picking food on a menu.  Curse of a not-picky-eater.  I think I get at least one eye roll when I go out to eat with friends or Andrew.  Despite countless hours (no exaggeration) perusing menus prior to eating out, I rarely know what I want to order at a restaurant.

10-Minute Broccoli and Tomatoes

It usually goes like this: 

Other person: “Do you know what you want?”
Me: “I don’t know, I’ve narrowed it down to about 5 things.”
Other person: [first eye roll]
Waitress: “Are you guys ready to order?”
Me: [panic-stricken face] “Ummmmmmmmmm, well what are your favorite things on the menu”
Waitress: [Lists off a few favorites, none of which I had noticed previously]
Other person: [second or third eye roll]
Me: “Okay, I’ve narrowed it down to [item A] and [item B]…surprise me”
Other person: [third or fourth eye roll]

This is the curse of loving all food, wanting to try the entire menu, reason why I love tapas restaurants.

So after all is said and done, when I cook at home I try to create recipes that are flavorful and simple.  Flavor does not have to come at a price, high-calorie load, or a lot of fuss for that matter.  This recipe is the perfect example.  Minimal ingredients.  Low-calorie.  Bursting with flavor.  Nutritious combination.  Broccoli is high in Vitamin C, Fiber, and cancer-fighting properties, while tomatoes, provide additional Vitamin C and antioxidants.  This is a great side dish to add to any protein main or to just chow down on as a snack.

10-Minute Broccoli and Tomatoes

P.S. still not sure what my favorite veggie is, but broccoli sure is up there on the list.

As always,

Bon Appeteek

Prep time: 0 minutes
Cook time: 10 minutes
Servings: 4

The Players: 

12 oz broccoli florets, rinsed
10.5 oz cherub tomatoes, rinsed (alternatively any cherry or grape tomatoes)
1 T worcestershire sauce
1-2 t garlic powder (alternatively 2 garlic cloves, minced)
1/2 t dried chili flakes
optional sea salt and cracked pepper

The Rules: 

  1. Over medium-high heat, in a medium-sized skillet coated with non-stick cooking spray, sauté broccoli florets and worcestershire sauce for 3-5 minutes.
  2. Reduce heat to medium and add the tomatoes, garlic, and chili flakes to the skillet.  Cook an additional 3-5 minutes until tomatoes are heated, but not bursting.
  3. Adjust seasoning and add salt and pepper if desired.  Serve warm. (Note: I did not add salt and pepper)