Hallelujah. I finally posted a recipe. It’s not for lack or content. I’ve had three recipes on the back burner ready to post whenever I got my sh** together 🙂
Three recipes might not sound like a lot to the professional blogger who plans out posts months in advance, but I’m not a professional. I’m just a regular girl, cooking at home in my imperfect kitchen. I’m still cooking burgers and shellfish like you, not loading up on apples and pumpkin puree testing fall recipes. I’ll be picking apples at the same time as you hoping to get a few fall recipes up in time before the season is halfway over and you’re already looking towards winter.
Hey, I’m not perfect. I can’t even manage to get the pile of mail on my counter completely sorted or get this knot out of my hair, so right now 3 recipes deep sounds pretty darn good!
Today we’ve got Mexican Street Corn Salad. I am often hesitant to share ethnic recipes because I’m not an expert. I never promise for my recipes to be perfect or authentic, but they are pretty delish, you’ve gotta give me that.
This is my take on the classic Mexican Street Corn, but you slice the corn off the cob and make it into a salad instead of eating it on the cob. To make this a bit lighter in calories, I used plain non-fat Greek yogurt instead of a mixture of mayo and crema or sour cream. It lightened it up a bit and I absolutely adore Greek yogurt as a replacement for heavy, creamy sauces in nearly every recipe. It works great in this one!
The result is a delicious, savory side dish. I know it’s pretty obvious that I like the recipes I post (otherwise, why would I share it!) but this one is SO up my alley. You can’t go wrong with corn or cheese, in my book. I KNOW you will love it.