We’ve taken classic Mexican street corn and cut it off the cob. Because scooping corn chips through creamy fresh grilled corn that’s bursting with chili and lime flavors …is FUN!!

Each week our local Farmers Market blossoms with new fresh produce and gorgeous flowers. The first week was beets, carrots, cucumbers, broccolini, and peaches.

By the second week we added potatoes, green beans, and sweet corn on the cob.

We bought and grilled more corn than we could eat, it came down to Corn Chowder or a nice crisp flavorful corn dip. With the temps in the 90s, this dip recipe was born and you’ll love it.

I took all the same flavor profiles that you would slather on corn on the cob to make Elote. Elote, also known as Mexican street corn, means corncob or ‘ear of corn’ in Spanish and is traditionally served slathered with a mixture of mayonnaise, crema, cilantro, chili powder, garlic, lime juice and crumbled Cotija cheese.

For our this recipe I also added fine diced jalapeño and green onion. I served this dip at room temperature but it’s delicious oven warmed as well.

I’m certain my family is silently cheering right now. Witnessing me eat an ear of corn is not a pretty sight! Let’s just say I’m enthusiastic in my approach and committed until the end. So this Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Mexican Street Corn Dip

This Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

• 4 ears corn on the cob shucked and grilled until lightly charred
• 1/4 cup mayonnaise
• 2 Tablespoons crema or sour cream
• 1/4 cup Cotija Mexican crumbling cheese
• 1 lime juiced
• 1 handful fresh cilantro leaves rough chopped
• 1 small jalapeño fine diced
• 1 clove garlic minced
• 1 scallion thinly sliced
• 1/2 teaspoon chili powder (we used Tajin chili lime seasoning) or more to taste
• salt & pepper taste
• fresh cilantro & cotjita cheese for garnish

Instructions

• Grill corn on the cob until lightly charred. Remove kernels from the cobs. Whisk together remaining ingredient, add in corn kernels and stir until well combined. Adjust seasoning to taste. Sprinkle with fresh cilantro and crumbled Cotija cheese for garnish. Serve at room temperature with favorite chips or crackers. To serve warm, place in a greased oven proof dish and bake at 325° F. for 15 minutes.

The post Fresh Mexican Street Corn Dip You’ll Love appeared first on Lemony Thyme.

Imagine you are behind the counter at Chipotle building the burrito bowl of your dreams with all your favorite toppings.

That’s what we’re doing, but in your kitchen, no shoes or shirts required.

The Loaded Burrito Bowl Ingredients

• Our Chicken Burrito Bowl has a base of lettuce
• Topped with grilled chicken (rotisserie chicken works great too)
• Shredded cheese
• Sliced avocado
• Fire Roasted Corn & Poblano Salsa
• Black Beans
• Pico de Gallo
• Cilantro Lime Rice
• We then give it a generous drizzle of Southwest Ranch Dressing

Recipe links above.

We ate on this great big burrito bowl for two days and it was delicious!

There’s nothing like a salad (or bowl) made ahead, waiting for hunger to strike.

Optional Burrito Ingredients

This Loaded Chicken Burrito Bowl is meant for you to incorporate your favorite toppings.

Sub pinto beans for black beans, Spanish rice for cilantro lime rice, guacamole for sliced avocado.

You do you all day long.

I recently spent some time with my college senior and his buddies. If there’s one thing for certain, they love Chipotle. I witnessed a full on discussion of how superior that particular chain is over any others that were mentioned. Apparently they’re doing things right! Good for them!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Loaded Chicken Burrito Bowl

When I say Loaded Chicken Burrito Bowl, I mean find your biggest serving bowl and prepare to make your family oh so happy.

Course Salad Entree

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 hearts of romaine lettuce chopped
• 3 cups cooked chicken cubed
• 1 avocado sliced
• 1 cup shredded cheese
• 2 cups Cilantro Lime Rice Recipe link in post
• 1 cup Fire Roasted Corn & Poblano Salsa Recipe link in post
• 1 cup Pico de Gallo Recipe link in post
• 1 cup black beans or Black Bean Puree Recipe link in post
• 1 cup Southwest Ranch Dressing Recipe link in post
• lime wedges, fresh cilantro & tortilla chips optional garnishes

Instructions

• In a large family-style bowl, layer chopped lettuce with cubed chicken, sliced avocado, shredded cheese and remainging ingredients. Drizzle generously with Southwest Ranch Dressing. Garnish with lime wedges, fresh cilantro and tortilla chips.

The post Loaded Chicken Burrito Bowl is a Family Favorite appeared first on Lemony Thyme.

Simple ingredients.

Fresh bright flavors.

Fire roasting the corn and poblano peppers adds a subtle smoky flavor. I find the easiest way to do this is over your gas stove burner. However you can do this under the broiler or on a grill.

For the corn you’re really just looking to add some color, not fully charred.

On the other hand, for the poblano you want to get them completely blackened.

You’ll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.

If you love this Fire Roasted Corn & Poblano Salsa you should give our Fire Roasted Tomatillo Guacamole a try!!

Cut the corn kernels off the cobs. For the poblano peppers, once skins are rinsed off remove the stem and seeds and dice.

Combine the roasted corn and poblano with diced red onion, fresh cilantro and lime juice, and a pinch of salt and ground cumin.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Fire Roasted Corn & Poblano Salsa

Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasoning. Simple ingredients. Fresh bright flavors.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 ears fresh corn on the cob husks and silk removed
• 2 small poblano peppers
• 1/2 cup red onion fine diced
• 1/3 cup fresh cilantro leaves chopped
• 1 lime juiced
• 1 pinch salt or to taste
• 1 pinch ground cumin or to taste

Instructions

• Fire roast the corn and poblano over an open flame or under a broiler. For the corn you just want to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. Using metal tongs turn them frequently – be careful the tongs will get hot. You'll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
• Cut the corn kernels off the cobs. Remove the stems and seeds of the poblanos and dice. In a small bowl combine corn and diced poblano peppers to remaining ingredients. Adjust seasoning to taste.

The post Fire Roasted Corn & Poblano Salsa appeared first on Lemony Thyme.

It’s the perfect side dish for all your Mexican favorite meals. And pairs nicely with Asian dishes as well.

There’s a trick to making this rice. One step that makes all the difference. The reason I can use the word perfect. Do you know what it is?

I have made Cilantro Lime Rice for years, but only recently did I discover this game-changer version from Simply Recipes.

It’s Absolutely Perfect.

Every.

Time!

The said game-changer in this recipe is lightly toasting the rice first like you would do for rice pilaf.

It enhances the flavor and keeps the rice in individual light & fluffy grains instead of sticky & lumpy.

Trust me don’t skip this step. It only takes a couple minutes but makes all the difference!

Lime zest and salt are added to the cooking water, then lime juice, cumin and fresh cilantro are stirred into the cooked perfect rice at the end.

Did I mention perfection?!!

Keep this recipe close at hand. You never know when the family will request a Loaded Burrito Bowl.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Cilantro Lime Rice

The key to this recipe is lightly toasting the rice first like you would do for rice pilaf. It enhances the flavor and keeps the rice in individual light & fluffy grains.

Course Side Dish

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Author adapted from Simply Recipes

Ingredients

• 2 Tablespoons olive oil
• 1 1/2 cups basmati rice
• 1 clove garlic minced
• 2 1/4 cups water
• 1 teaspoon salt
• zest of one lime
• 3 Tablespoons lime juice
• 1 cup fresh cilantro leaves chopped
• 1 teaspoon ground cumin

Instructions

• In a medium saucepan, heat olive oil over medium high heat. Add rice, stirring to coat. Cook until rice begins to brown; stir occassionally. Add the garlic and stir for one minute.
• Stir in the water, lime zest and salt and bring to a boil, then reduce heat to low and cover. Cook undisturbed for 15 minutes. Remove from heat and allow to rest for 10 minutes.
• Fluff rice with fork, then transfer to a serving bowl. Stir in lime juice, cilantro and cumin.

The post Perfect Cilantro Lime Rice Recipe appeared first on Lemony Thyme.

But that’s just the beginning of this flavor journey.

Fire roasted tomatoes, fresh lime juice, chili powder, cumin and oregano elevate the creamy black beans, making this hearty chili a super flavorful vegetarian meal.

When serving this chili, don’t skimp on the toppings. Sour cream, sliced avocado, radish and jalapeño, fresh cilantro and lime all bring nice bright flavors.

Vegetarian Black Bean Chili is a delicious and satisfying meal. It’s perfect for when the weather starts to turn towards fall and the leaves remind us that Winter is coming.

I love all kinds of soups, stews and chilis. I rounded them up HERE for your viewing pleasure. Are you a black bean fan? Our Black Bean Puree is amazing, if I might say so myself!

Have you got a favorite cool weather go-to comfort food? I’d love for you to comment below.

Enjoy!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Black Bean Chili

Black Bean Chili begins like many of our soup and chili recipes….with a medley of carrots, onions and celery. But that's just the beginning of this flavor journey.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Chili

• 2 Tablespoons olive oil
• 2 carrots peeled and diced
• 2 celery stalks diced
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 Tablespoons chili powder
• 2 Tablespoons ground cumin
• 1 teaspoon ground oregano
• 2 cups vegetable broth
• 3 15-ounce cans black beans drained and rinsed
• 1 15-ounce can fire roasted diced tomatoes
• juice of 1 lime
• salt & pepper to taste

For Serving

• 1 lime cut into wedges
• 1/2 cup sour cream
• 1 avocado diced
• 1 handful fresh cilantro
• radish & jalapenos sliced

Instructions

For the Chili

• In a large pot or dutch oven, heat the olive oil over medium high heat. Add the diced carrots, celery and onion and saute until just tender, about 10 minutes. Stir in the garlic for 1 minutes then add the spices and stir to coat vegetables. Add the broth, black beans and tomatoes and bring to a simmer. Cook for 20 minutes. Remove 3 cups of soup mixture to a blender and puree, then return to soup pot. Season with salt, pepper and lime juice to taste.

For Serving

• Serve in bowls and top with a dollop of sour cream, diced avocado, fresh cilantro, sliced radish and jalapeno and a squeeze of fresh lime juice.

The post Vegetarian Black Bean Chili appeared first on Lemony Thyme.

Nothing sings summer quite like fresh juicy peaches. Pairing the sweet peaches with ginger simple syrup introduces a lovely depth of flavor you’ll really enjoy.

I LOVE Mojitos!!

As we head into Labor Day Weekend, for some this will mark the end of summer. Not the case here in the Peach State however, where summer will carry us well into October. So while we’re still hanging on to sunny skies and juicy peaches let’s sip on a Peach Mojito shall we?!!

Mojitos are quite simple and easy to make.

The Classic Mojito contains fresh mint, lime wedges, and simple syrup that are muddled together then topped with white rum and a splash of club soda.

So crisp and refreshing…and kind of begging for some flavor inspiration in my humble opinion. My Mojitos typically include mint and lime, but then I like to add another fresh seasonal fruit like peaches, strawberries, blueberries, kiwi, cranberries, grapefruit…..

Then comes the simple syrup.

Perhaps the easiest way to infuse a layer of flavor that will delight your taste buds. For this recipe I simply add sliced fresh ginger to my sugar water and simmer for about 10 minutes. Once strained and cooled it’s ready to flavor your Peach Mojito or stir into iced tea or drizzle over pound cake.

The key to a good Mojito is all in the muddling (don’t worry if you don’t own a muddler, the end of a wooden spoon works well in a pinch). Muddling extracts all the juice and flavor from the fresh mint (or herbs of choice), lime wedges and seasonal fruit pieces. I add the simple syrup before muddling so the flavors marry nicely.

Then a nice shot of rum is poured into an ice filled glass (or not – these are quite delicious as Mojito Mocktails), topped with the muddled juices and a splash of club soda. With all the flavored sparkling waters on the market shelves we subbed bubbly peach water for the club soda. It was peachy perfection!!

It has been the summer of peaches for us! Perhaps because we’re home more and not traveling, we find ourselves at a local farmers market most every weekend. And when the peaches are this gorgeous how can you not bring home a sack full. You may recall a little Bacon Wrapped Bourbon Glazed Grilled Peach recipe we shared – before summer is officially over we’ll be sipping on a cocktail version of this recipe. I’m thinking a Grilled Peach Bacon Old-Fashioned ;)

Wishing everyone a safe and happy holiday weekend. We’re planning to spread some chalk art cheer throughout our neighborhood, while sipping on Peach Mojitos! May your labors of love bring you joy. Cheers!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best, Libby

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Peach Mojito {with Ginger Simple Syrup}

Pairing the sweet peaches with ginger simple syrup introduces a lovely depth of flavor you'll really enjoy.

Course Drinks

Servings 2

Ingredients

For the Ginger Simple Syrup

• 1 2-inch piece of ginger peeled and sliced
• 1 cup granulated sugar
• 1 cup water

For the Peach Mojito

• 1 fresh peach
• 1 lime
• 6-8 fresh mint leaves + two sprigs for garnish
• 4 ounces white rum
• 1 can peach sparkling water or club soda

Instructions

For the Ginger Simple Syrup

• In a small saucepan, simmer water, sugar, and fresh ginger for 10 minutes. Strain into a glass jar and cool.

For the Peach Mojito

• Cut half of the lime into circles and the other half into wedges. Cut half the peach into half-round slices and the other half into small chunks.
• In a tall glass, add 3-4 lime wedges, 6-8 fresh mint leaves, the peach chunks, 2 ounces simple syrup and muddle until juices are released from lime and peach.
• Fill two glasses with ice, add a lime round or two and a couple peach slices to each glass. Top each with 2 ounces of rum, half of muddled fruit mixture, and a splash of sparkling water (or to taste). Garnish with peach, lime and fresh mint sprig. Cheers and Enjoy!

The post Peach Mojito {with Ginger Simple Syrup} appeared first on Lemony Thyme.

Key ingredients: fresh mint, limes, sugar, ice, rum, club soda and in this case blueberries.

Oh my.  How I love a Mojito.

Muddle lime wedges, mint leaves, and blueberries with a couple teaspoons of sugar.  For my Classic Mojito recipe I make a mint simple syrup. 

This time around I put the sugar straight into the glass with the lime juice and muddled away.  It dissolved quite well.

Fill the glass with ice, then add rum with the muddled mixture and give it a good shake.  Finish with a float of club soda.  The Blueberry Mojito tastes as refreshing as it looks.  Remember…. in mere minutes.

I thought it would be fun to learn a little more about the origins of this beloved cocktail.  As it turns out the Mojito was a way for Cuban farmers to get down their cheap (fire water) rum.  They’d add a little of this and a little of that (lime juice, mint, sugar cane syrup) until it was tolerable.  Here’s a fun article with a little more history on this captivating cocktail.

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Blueberry Mojito

Servings 1

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup fresh blueberries
• 1 lime cut into wedges
• 2 tsp. sugar
• 10 fresh mint leaves
• 2 ounces light rum
• 2 ounces club soda
• ice

Instructions

• Reserve 3-4 blueberries for garnish. Place remaining blueberries in tall glass or shaker with 2-3 lime wedges, juice of remaining wedges, sugar and fresh mint. Use a muddler or end of a wooden spoon and muddle until well smashed.
• Add ice and rum to shaker and shake. Pour into a tall glass and top with club soda.

The post Blueberry Mojito appeared first on Lemony Thyme.

I find extreme satisfaction from really bold flavors. Not only do they excite my taste buds but they wake up my senses. This punchy Jamaican Jerk Marinade will leave your tongue dissecting the layers of flavors. It’s spicy, slightly sweet, and over the top with aromatics.

The ingredient list is rather lengthy but each element contributes to this classic Jamaican flavor profile. I call this a marinade but it also makes a wonderful dressing.

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Jamaican Jerk Marinade

The ingredient list is rather lengthy but each element is necessary to build this classic Jamaican flavor profile.

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons olive or avocado oil
• 2 Tablespoons fresh lime juice
• 2 Tablespoons brown sugar optional
• 1 Tablespoon orange zest or 1 Tbl orange marmalade
• 1 teaspoon hot sauce
• 1/2 small sweet onion diced
• 1-2 jalapeno or serrano pepper seeds removed fine diced
• 3 sprigs fresh thyme leaves
• 3 scallions sliced
• 2 cloves fresh garlic minced
• 1 Tablespoon freshly grated ginger
• 2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 generous handful fresh cilantro leaves and stems

Instructions

• Combine all ingredients in a small bowl or zipper top bag. Use as marinade or dressing. Can store in refrigerator for up to one week.

The post Jamaican Jerk Marinade appeared first on Lemony Thyme.

The crisp flavor of fresh squeezed Ruby Red Grapefruit and Lime are super refreshing.

I was on a mission to develop a new Friday Night Cocktail. 

This cocktail needed to represent Summer Thyme, because while I’m always excited about Autumn…I in no way want to rush through the last month of ‘official’ summer.

The vanilla simple syrup will appear in this kitchen again this fall….perhaps drizzled over roasted squash or pumpkin.  Yes, I said pumpkin.

I’m certain I get as excited about preparing a cocktail as I do drinking it. 

After assembling most of the ingredients I headed to our backup fridge in search of club soda, sprite, sparkling water or anything resembling a fizzy neutral beverage to top off our Mojito. 

There laying on it’s side on the top shelf a single bottle of Vanilla Cream Soda. 

I can’t make this stuff up.

I hope you’ll trust me on this one. 

Red Grapefruit, citrus, mint and yes, vanilla go really well together.  And when you add rum, the ingredients sing….

…like my girl on karaoke night.

TGIF!! Weekends are precious. 

Hope yours is filled with as much adventure and/or relaxation as you can stand.

I hope you’ll give this Red Grapefruit Mojito with Vanilla Simple Syrup a try. I’d love to hear your feedback in the comments below. Your feedback is so important to me (and keeps the cocktails shaking).

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Red Grapefruit Mojito {with Vanilla Simple Syrup}

Red Grapefruit Mojito with Vanilla Simple Syrup is the perfect seasonal segue. Citrus, mint and yes, vanilla go really well together. 

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For vanilla simple syrup…

• 1/2 cup water
• 1/2 cup sugar
• 2-3 vanilla beans
• 1 tsp. vanilla

For the mojito…

• 3 Ruby Red Grapefruits
• 1 lime
• 4-5 fresh mint sprigs
• 4 ounces white rum
• 6 ounces vanilla cream soda or club soda to top
• ice

Instructions

For vanilla simple syrup…

• In a small saucepan, combine water, sugar, vanilla beans and vanilla. Bring to a boil and simmer for 4-5 minutes until sugar is dissolved. Cool completely.

For mojito…

• Squeeze juice from 2 1/2 grapefruits. Cut wedges and sections from remaining half.
• In a tall glass add 4-5 grapefruit sections, 2-3 lime wedges, a handful of fresh mint leaves, 1 ounce vanilla simple syrup. Muddle gently. Top with ice, 2 ounces rum, and 2-3 ounces vanilla cream soda.
• Garnish with grapefruit wedge and mint sprig.

The post Red Grapefruit Mojito {with Vanilla Simple Syrup} appeared first on Lemony Thyme.

Red, orange, yellow, green, blue, purple, brown, black.  The classic colors found in an 8 pack of Crayola crayons.

Tomato, carrot, corn, avocado, blue corn chips, purple onion, chicken, black bean puree.  The classic flavors found in our Rainbow Southwest Salad.

Warning.  This recipe post is a whirling twirling merry-go-round.

Our family moved about the time I was entering 4th grade.  A new school meant new friends and a chance to redefine myself.  My mom, ever the optimist, could spin a situation faster than the new merry-go-round I was about to discover.  I had been called ‘Libby’ for as long as I could remember, my entire life.  Could I now reinvent myself?! Yes! I shall be Elizabeth!!

I entered Jaffrey Grade School, as Elizabeth, on what would have been about September 3rd or 4th, 1974. The teachers wore long black dresses and conducted class with a ruler in their right hand.  I remember the three story brick building as a bit dark and intimidating, perhaps that was just a new kid perspective.

We were assigned seats and sat in rows, and when we veered off path,  the ruler.  Ms. Stratton called our names one by one.  I sat anxiously, waiting to hear her call Elizabeth. Yes, here!!  A tap on the shoulder, followed by “Libby!! Hi, I can’t believe you’re here!!” sent my personal reinvention squarely out the window.

Directly behind me sat Katrina, who had attended Kindergarten with me in my former home town.  I had been exposed before I ever got a chance to re-introduce the new me.

About 4 seats behind me, one row over, was Ronnie.  He became a complete distraction.  And while Ms. Ruler taught class, I was writing intro-love notes to Ronnie.  Anyone remember these?

The bright side of the school was the gymnasium.  The place where that oversized parachute came out on gym day once a year, and where they forced us to square dance in the name of exercise, on any given PE day.  Which may have provided a chance to hold hands with someone like Ronnie.  Please tell me I’m not alone in my elementary school memories.  We also practiced our ‘recorders’ in the Gym.  Surely, I’ve got you now!!

We played kickball, baseball, hopscotch, and Chinese jump rope at recess.  In the mostly paved, partially dirt back yard of our school, we spun out of control on a merry-go-round, climbed monkey bars, and played dodge ball.  We survived.

We got through 4th grade and graduated to Middle School, where our town Jaffrey merged with our neighbor Rindge, and St. Patrick’s school.  New friends, two years in a row.  Whoa!

Fifth Grade, meant changing class rooms and padlocks on lockers.  We survived.  In Science Class, I met Michelle aka Micky.  We both had a thirst for learning and developed a kinship with our teacher Mr. Lambert.  He was passionate in his presentation, made us feel worthy of the message, and inspired learning.  TEACHERS, on every level, make a difference!!

Small talk with Micky led to questions like, do you have any sisters or brothers?  Her response, at first, left me speechless.  There are 13 of us.  If emoticons had been invented I would have been the one with two eyes wide open.  Ann, Patty, Cathy, Martha, Nancy, Mark, Mary, Teresa, Clare, Michelle, Peter, Tommy, Laura. Why do I remember the names of her siblings?  Why did I memorize the Crayon colors all those years ago?

Thank you for allowing me to pull out memories, pour out reflections, and randomly spin them into recipes.  Ahh sixth grade…

Back to this fabulous Rainbow Southwest Salad, I’m equally as excited about the dressing.  Check out my Fire Roasted Poblano, Cilantro & Lime Dressing.

I shared this salad with my Healthy Choices buddy this week.  I got the nom, nom, nom nod.  I shared the Fire Roasted Poblano, Cilantro & Lime Dressing with the Customer Service team at my office (in the form of salsa) and they gave it a hearty mmmm Mmmm!! I hope you love it like we did.

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Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing}

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 head green leaf lettuce
• 2 to matoes diced
• 1 carrot spiralized or julienned
• 2 ears fresh corn
• 1 avocado diced
• 2 cups blue corn tortilla chips
• 1 small red onion thinly sliced
• 1 large boneless skinless chicken breast pounded to an even thickness
• 1 15- ounce can black beans rinsed & drained (or Black Bean Puree)
• Fire Roasted Poblano Cilantro & Lime Dressing (see recipe link in post)

Instructions

For salad…

• If making black bean puree, follow recipe link in post.
• Heat grill or grill pan to medium, cook chicken 8-10 minutes per side or until instant read thermometer reads 165 degrees. Remove and allow to rest 5 minutes before slicing.
• Boil corn on the cob for 5 minutes. Then fire roast over gas stove burner, grill, or under broiler until slightly charred. Remove kernels from cobs and reserve.
• Line a large platter or serving bowl with loose green lettuce leaves.
• Arrange ingredients in a rainbow shape in this order: diced tomato, carrot, corn kernels, diced avocado, broken blue corn chips, sliced red onion, sliced grilled chicken, black beans.

For dressing…

• Prepare dressing according to recipe link in post.

Notes

1/4th of this hearty salad with dressing = 10 WW Pts+

A few recipe notes.

Fire roasting corn is a simple step that adds character to a dish.  I steam or boil the corn for about 5 minutes before roasting.  Then cut kernels off cobs and enjoy in your recipe.

For this Rainbow Southwest Salad, plain black beans will be delicious.  However, our Black Bean Puree was over the top.  You’ll love this recipe as a dip, filling, or salad addition.

We have a Sous Vide, a counter contraption (temperature controlled water bath) that cooks foods to precise temperatures with delicious moist results.  That frozen chicken breast that you forgot to thaw…no problem.  Want to infuse fresh herb flavors…no problem.  I’m working on a dedicated post for Sous Vide cooking.  Bring your protein up to ‘done’ temperature, then grill or sear it to add color.  For this salad however, all you need is a cooked chicken breast, preferably grilled.

The post Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing} appeared first on Lemony Thyme.