Mexican Corn Salad

This recipe was adapted from Skinnytaste.

Very good! A great side dish for a Mexican meal. 

Ingredients: 

• 4 large fresh cobs of corn
• 2 tbsp light mayonnaise
• 2 tbsp fat-free Greek yogurt
• 1/2 tsp chili powder 
• half a lime, juiced
• 1 tbsp minced cilantro
• 2 tbsp onions, minced
• 1/2 cup pepper jack cheese or any white Mexican cheese, grated

Directions:

Boil corn in boiling water for 5 minutes, remove from heat. Cool and then cut corn off the cobb. 
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, onions and cheese and stir. Serve warm. 

Roasted Veggie Panini with Creamy Chipotle-Lime Dressing

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• This recipe was adapted from Our Best Bites. 
• This was very good and filling. A quick and easy meal.

Ingredients:

• 4 sour dough panini's 
• 8 1-ounce slices Provolone
• 1/2 cup guacamole
• 1 small onion, sliced
• 1 zucchini, sliced
• 1 red pepper sliced
• 1 jar of artichokes, sliced
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• Creamy Chipotle-Lime Dressing:
• 1 cup mayonnaise
• 1/2 cup buttermilk
• 1 1-ounce package Hidden Valley Ranch dressing mix
• 3-4 cloves garlic
• Juice of 1 lime
• 1 tsp of adobo seasoning
• 1/2 cup roughly chopped cilantro (about 1 handful)

In a medium size pan saute veggies in olive oil until tender. During this time mix all the dressing ingredients in a medium size bowl. 

Slice panini's horizontally. Spread each slice with the chipotle-lime dressing. On one side spread the guacamole. Place veggies and 3 slices of Provolone on sandwich. 

I don't have a panini maker so I used a George Forman. This works well. Grill on the Forman for about 8 minutes. 

You could add any veggies. Some add mushrooms and asparagus. I just used what was in my fridge. :)