Monday, July 2, 2012

Mexican Corn Salad

This recipe was adapted from Skinnytaste.

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

  • 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


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

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

  • 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

  • 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. :)