Warm weather mean fresh produce! This is one of my favorite culinary times of the year.
Tall & Handsome and I love experimenting with all the fresh and seasonal options available. We love to use our fresh from the garden herbs, grill fresh pineapple and can’t wait until our peppers bear first fruit. This year he found and planted some New Mexico “Big Jim” peppers which are the infamous green chilies.
Yesterday, T & H had a list of “honey-dos” that kept him outside in the hot and humid first day of June. I’m still recuperating from our fabulous and whirlwind visit last week from our “adopted” son. Neither one of us felt like cooking a big, heavy meal. Sounds like salad time…
This salad is good as a light meal or as a side dish. It hit the spot with us last night. Once again, it’s fairly easy to make. T & H said this morning he might sprinkle some grated cheese over his…he’s so creative .
Fresh Corn, Peppers and Taco Salad
8 ears fresh corn
1 teaspoon ground cumin
1 teaspoon ground chili powder
2 tablespoons extra virgin olive oil
1/2 cup green onions, snipped with kitchen shears
1/2 cup fresh cilantro, coarsely snipped with kitchen shears
Juice of 2 fresh limes
2 – 4.5 ounce cans chopped green chilies
1 – 12 ounce jar roasted red bell peppers, chopped
3/4 cup Hidden Valley Southwest Chipotle salad dressing
Kosher salt and pepper to taste
1 box corn taco shells
1. Wash corn. (Remove husk and silk, I buy fresh corn that has already been husked.) Cut corn from the cob.
2. Heat large skillet over medium high heat for 1 to 2 minutes.
3. Add 2 tablespoons olive oil. Next add the corn and ground cumin and ground chili powder and about 1/4 teaspoon kosher salt. Sautee for about 3 minutes. Remove from heat and allow to cool.
3. Juice the limes and pour the juice over the corn.
4. Using the kitchen shears, snipped the green onions and cilantro.
5. Next, add the green onions, cilantro, chopped green chilies, chopped roasted red bell peppers and salad dressing to the corn. Mix to combine ingredients. Season to taste with kosher salt and black pepper.
6. Preheat oven to 400 degrees. Place taco shells on foil lined cookie sheets and place in preheated oven. Allow to crisp in the oven for 3 to 4 minutes.
7. Break up the taco shells and serve on the side with the salad.
© 2013 Beverly Hicks Burch All Rights Reserved.