Oh my word.  Mexican Street Corn makes me want to board a plane and head to Mexico.  Wait, I just made this incredible corn at home in 30 minutes.

Do you ever experience a food that you’ve enjoyed hundreds of times before in your life and feel as if you were discovering it for the first time?  Mexican Street Corn did that for me.  I am on record when it comes to my fixation with corn.  Love it every which way you can think to serve it.  How did this fabulous recipe elude me for so many years.  I promise I will make up for lost time.

Shelby declared years ago that she could no longer watch me eat corn on the cob.  I’m passionate…what can I say.  Tonight, as soon as the last picture was taken, I dove it.  I’m not sure she’ll be able to look at me again tonight.  But she will soon share in my love of Mexican Street Corn.  And so will you.

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Mexican Street Corn

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 4

Ingredients

• 4 ears corn on the cob
• 1 lime cut into wedges
• 1/4 cup queso fresco Mexican crumbling cheese
• 2 Tbl. mayonnaise
• 2 Tbl. fine diced red onion
• 2 Tbl. fine diced jalapeno
• 2 Tbl. cilantro chopped
• 1 tsp. chili powder
• salt & pepper

Instructions

• Peel back corn husks, leaving attached at stalk; remove silk. Soak corn in water for 30 minutes. Grill, steam, or oven roast until tender.
• Coat roasted corn with mayonnaise, then sprinkle with chili powder, queso fresco, red onion, jalapeno, cilantro, salt & pepper. Serve with lime wedges.

The post Mexican Street Corn appeared first on Lemony Thyme.

Bow Tie Chicken Salad {with Watercress Pesto}

Born out of the ingredients in our fridge/pantry, which inspired Watercress Pesto.  This cold salad was the perfect lunch two days in a row.  I’ve said before and I’ll say again, I think my best recipes happen when I stay out of the grocery store.

Watercress Pesto recipe link.

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Bow Tie Chicken Salad {with Watercress Pesto}

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 oz. bow tie pasta
• 4 oz. cooked chicken cubed
• 8-10 cherry tomatoes halved
• 2 scallions thinly sliced
• 2 ears fresh corn roasted & kernels removed
• 1/2 – 3/4 cup watercress pesto see recipe link in post
• grated parmesan cheese for topping

Instructions

• Prepare pasta according to package directions, drain and rinse with cool water. Combine all salad ingredients, adding enough pesto to taste.
• Sprinkle with grated parmesan cheese to serve.

The post Bow Tie Chicken Salad {with Watercress Pesto} appeared first on Lemony Thyme.

Flash backwards to January, NFL Playoffs were underway and I was itching to host a Super Bowl Party.  I decided to make this Taco Salad with Doritos recipe, in honor of my favorite Super Bowl Commercials, and share it on Lemony Thyme the week before the Big Game.  That was the plan.  Right up until our home team, the Falcons, got beat in the last round.

I picked up Atlanta Magazine this week and found an article of interest.  Hollywood of the South.  Atlanta, like most cities, is focused on economic recovery.  There’s a buzz about ‘town’ that Hollywood has come to visit and maybe…set up camp.  Welcome.  As it turns out, this year’s Super Bowl Dorito commercial “Goat 4 Sale” was home grown in Atlanta.  How cool is that?!!

Then I remembered, I had never ‘posted’ the recipe.  A great quick and easy Taco Salad, smack full of flavorful ingredients…and Doritos!  Don’t let the French dressing fool you, it’s perfect with this salad and the kids will love it!!  This is a great dish to share at a pot luck supper or make for a backyard summer cook-out.  Have fun with it, we do.

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Taco Salad {with Doritos}

Course Salad

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Ingredients

• 1 head iceberg lettuce torn into bite size pieces
• 1-2 to matoes diced (about 1 cup)
• 1 sm. can sliced black olives
• 1 can red kidney beans
• 1 cup roasted corn kernels
• 1 small onion diced (about ½ cup)
• 2 scallions thinly sliced
• 2 cups shredded cheddar cheese
• 1 lb. ground beef
• 1 packet taco seasoning
• 1 bag Doritos chips nacho cheese flavored
• 1 small bottle French dressing

Instructions

• Brown ground beef, add taco seasoning and prepare according to package instructions. Layer the first 8 ingredients in a large bowl. Just before serving add the warmed ground beef mixture, about ½ bag of Doritos slightly broken, and about ½ bottle of French dressing. Toss to coat all ingredients. Adjust level of dressing and Doritos according to preference.

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Southwest Skillet Corn.

Come on fresh corn.  I love you so.

It really doesn’t matter to me how corn is prepared because I can’t think of a way I don’t love it.  I’ve discovered over the past couple of years that roasting veggies like corn (or onions, jalapenos, poblanos, red peppers), over an open flame, intensifies their flavor and adds just a hint of smokiness.  What a great way to give your favorite salsas and sides a little flavor boost. 

For Southwest Skillet Corn, fire roast the corn then remove it from the cob.  In a large skillet, saute onion, jalapeno, and corn with a little butter until tender, add in your favorite Southwest seasonings like cumin, chipotle chili pepper, and cayenne.  Finish with salt & pepper to taste and a generous sprinkling of fresh cilantro.  Try variations on the veggie combination by using different peppers, fresh tomatoes or zucchini, even diced cooked new potato.  Come on fresh corn.

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Southwest Skillet Corn

Roasting veggies like corn over an open flame intensifies their flavor and adds just a hint of smokiness.

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 -6

Author Libby with Lemony Thyme

Ingredients

• 4 ears corn husks removed
• 2 Tbl. butter
• 1 small onion diced
• 2 jalapeno diced
• 1 tsp. cumin
• 1/4 tsp. chipotle chili pepper
• pinch cayenne pepper
• salt & pepper to taste
• 1/4 cup fresh cilantro leaves chopped

Instructions

• Flame roast corn over a stove top burner or under a hot broiler. Turn every minute or so until it is lightly charred on all sides. Allow to cool slightly, then cut off the cob.
• In a large skillet, melt butter over medium heat. Saute onion, jalapeno, and corn until tender 5-7 minutes. Add seasonings and salt and pepper to taste. Continue cooking an additional 2-3 minutes. Serve topped with chopped fresh cilantro.

The post Southwest Skillet Corn appeared first on Lemony Thyme.

Stuffed Poblano Peppers.

A picture is worth a thousand words….or at least the twenty or so it would take to describe each step of this dish.  I’m going to stick to the bare minimum and encourage you to finish the story with your own words (ingredients).

Brown 1/2 lb. ground sausage or ground beef and set aside.  Or sub black beans for a vegetarian version.  Add about two cups diced veggies to same pan and sauté until tender.

Add seasoning, we used cumin, chili powder, paprika, cayenne, salt & pepper.

Also added scallions & cilantro.

Steam, then roast two ears of corn.  Cut off cob. (just 10 words for this one)

Add corn and browned sausage back to the veggie pan.  Then add 4 oz. cream cheese and 4 oz. shredded pepper-jack cheese.

Stir to combine all stuffing ingredients and adjust seasoning to taste.  Set aside.

Preheat oven to 450 degrees.

Roast poblanos under broiler for about 10 minutes on one side, until skin has bubbled and begins to blacken.  Turn over and roast for another 8 – 10 minutes. Or flame roast over gas stove until charred on all sides.

Remove from oven and place in covered bowl for 10 minutes.  Skins will soften so you can peel them away gently.

Cut slits the length of the face of each poblano.  Gently remove seeds, then fill with stuffing.  Top with shredded pepper-jack cheese and bake for 20 minutes or so.

A picture is worth every moment it captures! These Stuffed Poblano Peppers are 1000 times better than I can describe.  Comfortable food…

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Stuffed Poblano Peppers

Course Main Course

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 Poblano Peppers
• 1/2 lb. ground sausage or sub 1 can black beans for a vegetarian version
• 1 small onion diced
• 1 carrot diced
• 1 jalapeno fine dice
• 2 ears corn roasted and kernels removed from cob
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves rough chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1 pinch cayenne pepper
• salt & pepper to taste
• 4 oz. cream cheese
• 6 oz. shredded pepper-jack divided

Instructions

• Preheat oven to 450 degrees.
• Roast poblanos for about 10 minutes on one side, until skin has bubbled and begins to blacken. Turn over and roast for another 8 – 10 minutes. Remove from oven and place in covered bowl for 5d minutes. Skins will soften so you can peel them away gently.
• Brown ground sausage and set aside. Steam, then fire roast corn. Cut off cob and reserve.
• Add diced veggies to same pan and saute until tender. Add spices, scallions & cilantro.
• Add corn and browned sausage back to the veggie pan. Then add cream cheese and shredded pepper-jack cheese. Stir to combine all stuffing ingredients and adjust seasoning to taste. Set aside.
• Cut slits the length of the face of each poblano. Gently remove seeds. Fill with stuffing. Top with shredded pepper-jack cheese.
• Bake for 20 minutes, until browned and bubbly.

The post Stuffed Poblano Peppers appeared first on Lemony Thyme.

Fresh Veggie Pancakes with Tomato Salad.

Today is the day I must use up the remains of this weekend’s produce run.  I am guilty of over buying (yes dear I am admitting it) and also of over eating (claiming that one too…..boy feels good to get that out).  However, I also think I’m pretty darn good at whipping up a dish from what’s left in the fridge that needs to be eaten by tomorrow. 

We call these the “on sale” items.  Look for mushrooms in a dish real soon.  Today it’s a random assortment of veggies that all go so nicely together.  Let’s shred, dice, cut, and combine them to make these light fresh veggie pancakes.  They made a wonderful summer side dish with our baked salmon, but I could easily make them silver dollar size and serve them with fingers or forks as a simple appetizer.

Pancake ingredients adjusted according to what’s in your fridge…zucchini, summer squash, carrots, jalapeno, scallions, corn off the cob, cilantro…

Grated veggies like carrots and squashes and squeeze them in paper towels to remove excess liquid.  Then combine all ingredients and mix well.  Ladle batter into lightly oiled pan and cook pancakes until golden brown on each side.  Drain on paper towels.

Serve topped with a spoonful of tomato salad…tomato tossed with cilantro leaves, scallion, white balsamic vinegar, olive oil, sea salt & fresh cracked pepper. Delicious, easy, and oh so satisfying to see a mostly empty veggie drawer just in time for Saturday’s Farmers’ Market.

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Fresh Veggie Pancakes with Tomato Salad

Delicious, easy, and oh so satisfying to see a mostly empty veggie drawer just in time for Saturday’s Farmers’ Market.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

Pancake ingredients adjusted according to what’s in your fridge…

• 1 small raw zucchini grated
• 1 small raw summer squash grated
• 1 small raw carrot grated
• 1 small jalapeno fine diced
• 3 scallions thin sliced
• 2 ears corn steamed then roasted, cut off cob
• 1 cup cilantro leaves chopped
• ½ cup flour
• ½ tsp. baking powder
• ½ tsp. salt
• ¼ tsp. black pepper
• 1 egg
• ¼ cup milk

Tomato Salad

• 1 small diced tomato
• cilantro leaves
• 1 sliced scallion
• 1 Tbl. white balsamic vinegar
• 1 Tbl. olive oil
• sea salt & fresh cracked pepper

Instructions

• Squeeze all grated ingredients in paper towels to remove excess liquid.
• Combine all pancake ingredients and mix well.
• Ladle batter into lightly oiled pan and cook pancakes until golden brown on each side.
• Drain on paper towels.
• Serve topped with a spoonful of tomato salad.

The post Fresh Veggie Pancakes with Tomato Salad appeared first on Lemony Thyme.

I could not wait to get home to my farmers’ market bounty last night.  Most excited about using zephyr squash for the first time and decided on this salad after visiting the sites of Zephyr Farms & The Kitchn.  I simply cut the squash into ribbons and then steamed it until just tender…it still had a nice crunch to it. 

Tossed the squash with roasted corn, caramelized onion, cherry tomatoes, fresh basil, sage, and lemony thyme.  Then dressed it with a little olive oil, white balsamic vinegar, sea salt, fresh cracked pepper & Parmesan cheese.

The salad was light yet layered in flavor.  Fresh herbs are my friend.  They inspire me…

The post Zephyr Squash Summer Salad appeared first on Lemony Thyme.