Happy Monday everyone!!
Summer is officially here for me, and I am looking forward to enjoying every moment of it! I can’t wait to get back into making lunch at home (tomorrow = using this leftover salad as a tostada with a little mozzarella cheese melted on top. And yes, I never stop thinking about the next meal!) and having the energy to make healthier, flavorful dinners.
Plus, we have lots of mini-vacations planned and an truck load of DIY projects to tackle. Though, I spent most of the day Sunday reading the new Real Simple magazine and the last book in The Giver series, Son (which was fabulous, for all of you who read or have littles that read young adult fiction!).
Once I finally peeled myself away from the last pages of my book, I decided to get serious about dinner. I had one more frozen fillet of salmon which I was planning on baking in parchment paper with a little homemade pesto, but needed a side dish to complete the meal. Jeff? He was making a burger–with organic, grassfed meat at least!
Since my pickled squash + peppers were ready for consumption, I decided to make a fresh summer-ish salad with the anaheim and one jalapeno out of the jar. Then, since we no longer have a barbecue, I broke out the cast iron griddle to grill some buttered, paprika-y corn.
The peppers still retained quite a bit of their heat, so I decided to make a Greek yogurt aioli for the dressing and stick with the Mexican spice trend: cumin + cayenne + more paprika.
Grilled Corn & Pepper Salad
2 ears corn
1 pickled anaheim pepper, chopped
1/2 pickled jalapeno, chopped
3 green onions, chopped
For the dressing:
1 tablespoon plain non-fat Greek yogurt
1.5 tablespoons olive oil
1/2 lime, juiced
Heat cast iron griddle on the stove or heat barbecue.
Coat the corn with butter then evenly with a pinch of salt, pepper, and paprika and place on grill.
Grill until the kernels are lightly blackened, turning regularly, about 10 minutes.
Meanwhile, place anaheim and jalapeno peppers in a bowl and set aside. If you do not have pickled peppers, saute them in a little olive oil before adding into the bowl.
To make the dressing, combine yogurt, olive oil, and lime juice in a small bowl. Add a pinch each of paprika, cayenne pepper, cumin, and salt and pepper to taste.
When the corn is ready, cut the kernels off of the cob and add to the pepper mixture.
Pour the yogurt dressing over the corn and pepper mixture and mix well.
Time: 20 minutes