Hot Off the Stove

 
 

Easy, Healthy Meals for the Busy American

It’s fair to say that most people would like to eat food that tastes good and is also healthy for their bodies. However, many Americans, especially young adults, find it hard to fit cooking into their busy schedules and budget.

If this sounds like you, you’re in the right place. This series will highlight some of the starters, meals and deserts we make for our clients, which can easily be replicated for you or your family.

Mexican Corn Salad

Corn?! Are You Sure?!!!

Yes! This week, we’re making our quick and easy Mexican Corn Salad. I know, you saw corn and screamed, “that’s not healthy!” We wanted to start this series with a grain that has caught a bad rep over the past few years: corn. Because of corn syrup, corn oil, and corn flour, often, when corn is mentioned it is in connection with unhealthy foods or medical concerns. There are so many instances where the healthy food discussion has done a disservice to this grain and it’s time to put an end to that.

Corn contains a fair amount of protein, fiber, potassium, and carbs. There are many types of corn that are that don’t contain a lot of sugar, and even the ones that do, they fall medium glycemic index food (doesn’t spike sugar levels). The potassium, carbs, and magnesium make it a great post-workout meal, or a hearty side to accompany a protein of your choice.

What You Will Need…

Corn, Whole Ear of Corn ______________ 6 Each

Kosher Salt ________________________ 3 Tbsp.

Mayonnaise _______________________ 1/2 Cup

Cotija Cheese or Feta, Crumbled __________________ 1 1/2 Cups

Limes, Juiced _______________________ 2 Each

Cilantro, Chopped ______________________ 4 Tbsp.

Chili Powder ______________________ 2 Tsp.

*Serves 4 people

Instructions

  1. Using a sharp knife, carefully cut corn kernels off the cob, you can also use a frozen option (and steam in a saucepan). Add about 4 inches of water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain well.
  2. In a serving bowl, toss corn with mayonnaise (can be substituted with vegan mayonnaise), 1 cup cotija, lime juice, 2 Tbsp. cilantro, and chili powder. Season generously with salt.
  3. Garnish top with more cotija, cilantro, and a sprinkle of chili powder before serving, and enjoy!

 

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