Raw Rainbow Corn Salad

{a bowl of summer}

rainbowcornsalad

August 1st.  Wow, is it just me or has this year flown by?  I honestly cannot believe it is already August.  That being said, summer is in its last month & before I know it Bryan, Chase and I will be heading out to the apple orchard for our annual fall trip.  Then we will be bundled up trudging through the snow to go pick out the perfect Christmas tree.  But just not quite yet…. There are far too many summer days to soak up & recipes to create.

Has anyone tried to freeze corn on the cob before?  I see them at the grocery store, but am thinking about trying it out so I have some of this amazing summer sweet corn for the winter.

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This summer corn has appeared in several of my recipes and oftentimes is our side dish.  Not only are they so easy to make, but there are so many ways to cook (or not) them.  I grilled the corn, which I used in the Kale & Corn Salad I posted on Paige’s site.  I also added them to my summer Shrimp & Corn Chowder.  For this recipe, I left the kernels as is, straight up raw off the cob.

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Originally, I made this salad for my sister & her husband’s going away party.  If I do say so myself, it was a pretty decent hit.  I whipped it up for one of my girlfriend’s bachelorette parties…again a successful dish.  It also makes for some great leftovers.  All of the flavors meld together & become bolder as they sit.  Another added bonus, the beautiful colors.  I used literally every color of the rainbow.. ok I didn’t use blue so I made sure to use a blue bowl for serving.  This dish is definitely eye-catching & I loved photographing it!

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If you know how to chop & you love an easy, yet crowd-pleasing dish this is your winner.  No cooking involved.  Simply chop, mix, serve.  I hope you are enjoying these beautiful (cool in MI) summer nights & taking time to cook delicious food, relax with family & truly enjoy life!  I know I am :)

Raw Rainbow Corn salad

Recipe by: Sara
Prep Time:  15 minutes   |||   Cook TIme: 0 minutes   |||   Servings: 8-10   |||   Difficulty: Very Low

Ingredients
8 ears of corn, husked & silk removed
1/2 orange bell pepper, diced
1 cup cherry tomatoes, halved
1/4 cilantro, chopped
1/4 cup extra virgin olive oil
2 Tbsp rice wine vinegar
1 lime, juiced and zest
1 tsp garlic powder
1 tsp chipotle seasoning
1 Tbsp cumin
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
5 oz queso fresca, crumbled

Directions
1.  Remove the kernels from their cobs by placing a coffee cup upside-down in a large bowl.  Hold the cob vertically, using the base of the coffee mug as its platform.  Use your knife to slice down the cob.  The kernels will fall into the bowl.
2.  Add all other ingredients, except about 1 oz. of the cheese.  Stir together.
3.  Chill in the fridge until ready to serve & top with remaining cheese.

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Easy Shrimp Tostadas

It’s been over a week since I logged into this bad boy.  I didn’t really have an agenda for this week’s menu and as you know if you have been following along for awhile, I tend to come and go from my blog from time to time.  There are 3 recipes that I have been dying to share so I want to take the time to get back at it.  Sometimes, life just gets in the way.  There has been a ton going on at work, some great things actually, that have required my undivided-extra-time-in-the-office-outside-of-work attention.  Possibly more on that to come at a later date.

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Anyways enough of that mumbo jumbo and onto this post because it does not disappoint!  I get a lot of food magazines and I never will stop getting the actual magazine.  I have gotten one on my Nook before, but I love tearing the magazine articles out and stashing them in my “to make” binder.  This binder has been around for quite some time so if you have lived with me before you’ve probably seen it.  I use these clippings as blog inspiration and that’s where this post comes into play.

The binder is expanding each week and so I been making a good effort to try out all the recipes I saved.  If you follow me on Instagram you probably saw my post a few weeks ago of the picture of the shrimp tostadas.  My binder is organized (somewhat) according to genre.  There are about 6-8 shrimp tostada recipes so I learned from those clippings to produce this one.  The main recipe is based off of a Cooking Light original.

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No time for dinner?  No problem.  This is yet another Dinner In Twenty recipe.  It actually can be prepared in less time than that if you make your toppings ahead of time too.  If you saw my post on Paige’s blog last week, you read that I like to try to incorporate Mexican into my weekly dinner routine.  We love the spicy, bold flavors of Mexican cuisine and they typically are quick to prepare.

One of my favorite components of this recipe is the Spicy Black Bean Salsa I posted on A Dose of Paige.  You will have to visit her website to get that portion, trust me it’s definitely not one you want to leave out!  The link is below.  I hope you enjoy this yummy and Not So Doughie recipe!

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easy shrimp tostadas

Recipe by:  Sara
Prep Time:  15 minutes   |||   Cook TIme: 4-5 minutes   |||   Servings: 4   |||   Difficulty: Low

Ingredients
8-10 (6 inch) corn tortillas
1 lb medium shrimp, peeled & deveined
1 tsp cumin
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 avocado, diced
1 Roma tomato, small dice
1/2 cup plain, low-fat Greek yogurt
1 lime, juiced
1/4 tsp Chipotle Chili Powder
Chipotle Black Bean Salsa
4
 oz queso fresca
chopped cilantro

Directions:
1.  On a baking sheet, toss the shrimp with the cumin, oregano, cayenne, salt and pepper.  Spread evenly and bake at 350 degrees for 4-5 minutes or until pink.
2.  In a bowl, combine the avocado, tomato, Greek yogurt, and lime juice.  Season with salt, pepper and chipotle seasoning.
3.  Lay out your corn tortilla and layer with the bean salsa, shrimp, avocado spread, cheese and chopped cilantro.
4.  Serve with a dash of hot sauce if preferred.

Enjoy!

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