Tag

corn

Browsing

It’s CORN! Summer bbq season is upon us, and we need a side dish for our watermelon margaritas, mediterranean grilled chicken salad, and healthy summer fruit crisp. Add this simple and delicious Mexican street corn salad to that lineup and you’ve got yourself a killer summer meal!

This recipe’s specifically for those people who enjoy their corn off the cob. It’s all the incredible flavors of Mexican street corn added to one big bowl, perfect for sharing and much easier to eat! Fresh (or frozen) corn, cilantro, paprika, and cotija cheese come together to make this super flavorful and surprisingly healthy salad.

Ingredients laid out for Mexican street corn salad recipe.

What You’ll Need to Make Mexican Street Corn Salad

Corn: Fresh corn is recommended, but if it’s not in season you can use frozen corn instead! And if you opt for fresh corn, follow the instructions below on how to cut the corn off the cob before using it in this recipe.

Fresh Cilantro: Finely chopped cilantro adds a refreshing burst of herbaceous flavor to the salad, complementing the other ingredients beautifully.

Cotija or Feta Cheese: Crumbled cotija cheese lends a salty, tangy flavor to the salad, while feta cheese can be used as a delicious alternative.

Jalapeño: For a spicy kick, add finely chopped jalapeño to the salad. Omit or adjust the amount according to your heat preference.

Mayonnaise: Creamy mayonnaise binds the ingredients together and adds richness to the salad, while also balancing the flavors.

close up image of Mexican street corn salad in a bowl.

How to Cut Corn Off The Cob

  1. Shuck the corn by peeling off the outer leaves and removing as much of the tassel (the stringy stuff) from the corn as possible.
  2. Stand the corn upright on a cutting board, then carefully slide a knife down one side of the cob, slicing off the corn kernels as the knife moves down the cob. Continue this process all around the cob until all corn kernels have been removed.
  3. Place the corn kernels in a large bowl, then repeat steps 1 and 2 with remaining ears of corn until all corn kernels have been removed. Discard the corn cobs and use just the kernels in this recipe.

Tips and Tricks

Char the Corn: Achieve the perfect smoky flavor by char-grilling the corn kernels in a hot skillet. Stir occasionally to ensure even charring and caramelization. Or, if you can grill whole corn, then remove the charred corn kernels from the cob and use it in this salad.

Customize the Spice Level: Adjust the amount of jalapeño according to your preference for heat. For milder palates, use just half a jalapeño, or no jalapeño at all!

Make-Ahead Option: Prepare the salad ahead of time and refrigerate it until ready to serve. The longer this salad sits, the more flavorful it will get!

Mexican street corn salad in a bowl with fresh limes.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: To make this salad dairy-free, use your favorite non-dairy feta instead of cotija cheese. I’ve used and love this Violife dairy-free feta.

Make it Vegan: For a vegan Mexican street corn salad, take the dairy-free option above and use vegan mayo in place of the regular mayo.

Mexican Street Corn Salad

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This Mexican street corn salad is the perfect addition to any summer meal! It’s fresh, delicious, packed with flavor, and surprisingly easy to make.

Ingredients

  • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)

  • 1 tablespoon olive oil

  • pinch of salt

  • 1/2 cup fresh cilantro, finely chopped

  • 1/4 cup mayonnaise

  • 1/4 cup scallions (green onion), sliced

  • 1/4 cup crumbled cotija cheese or feta cheese

  • 1 jalapeño, seeds removed and finely chopped

  • 2 garlic cloves, minced

  • zest and juice of 1 lime

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon chili powder, or chipotle chili powder

Directions

  • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
  • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

Recipe Video

Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Before my husband and I started dating, he ate chipotle everyday. And when I say everyday.. I mean, EVERY single day! The chipotle employees by his office knew him and his order by heart. Ya, it was pretty bad. So when things between us got more serious, I urged him to quit his chipotle habit and enjoy homemade tacos bowls instead!

Now, for the last 3 years, these ground beef taco bowls have been a staple in our weekly dinner rotation. These, along with my healthy teriyaki chicken and rice bowls and my blackened salmon and coconut rice bowls (SO GOOD!). We love any meal in a bowl. Can you tell?? We also require lots of protein (my husband’s chipotle order included “double protein”), and LOTS of flavor. These ground beef taco bowls with cilantro lime cream check all those boxes!

taco bowls with cilantro lime crema on top and chips on the side.

What You’ll Need to Make These Taco Bowls

Cilantro: Fresh cilantro adds a pop of color and fresh flavor to both the cilantro lime rice and crema, enhancing the overall taste of the dish! If you don’t like cilantro, feel free to leave it out of this recipe altogether. But, if you’re like me, you can totally add extra fresh cilantro to suit your cravings.
Fresh Lime Juice: Use freshly squeezed lime juice to brighten up the cilantro lime rice and crema. It adds a refreshing zing that complements the savory components of the dish. And if you don’t have fresh limes, bottle lime juice works too.
Ground Beef: Choose lean ground beef for a healthier option. Browned to perfection and seasoned with taco seasoning, it forms the hearty base of these taco bowls. Or, if you prefer, use ground turkey instead!
Taco Seasoning: A packet of taco seasoning infuses the ground beef with rich, savory flavors and spices, taking these bowls to the next level!

Tips and Tricks

  • For extra flavor, char the frozen corn in the skillet until it’s tender and slightly charred. This adds a delicious smoky off-the-grill type flavor to the dish!
  • Allow the seasoned ground beef to simmer in the taco seasoning sauce for a few minutes. This helps the flavors meld together and creates a rich, saucy texture. YUM!
  • Get creative with your toppings! Add your favorite garnishes such as sliced avocado, diced tomatoes, or a dollop of guacamole to personalize your taco bowls.
overhead image of cilantro lime crema in a bowl prepped for taco bowls

Can You Meal Prep These Taco Bowls?

Of course you can! Prep these taco bowls ahead of time and divide everything except the cilantro lime crema between four large containers. Store the crema separately, then when ready to eat, reheat your bowls for 30 seconds in the microwave and drizzle the crema on top.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply replace the Greek yogurt in the cream with your favorite non-dairy Greek yogurt or non-dairy sour cream! I’ve used Kite Hill non-dairy sour cream to make this recipe and it turned out great.

Make it Vegan: For vegan taco bowls, take the dairy-free option above and swap out the ground beef for either a can of drained lentils, crumbled tofu, or finely chopped mushrooms. These are also great high protein vegan swaps!

Make it Paleo: Replace the white rice with cauliflower rice and substitute the Greek yogurt in the cilantro lime crema for 1/2 cup avocado oil mayonnaise instead.

Ground Beef Taco Bowls with Cilantro Lime Crema

5 from 1 vote
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Fresh, flavorful, and fully loaded ground beef taco bowls with a cilantro lime crema! Ditch the takeout this week and make this delicious and healthy meal at home. Cilantro lime rice, seasoned ground beef, sautéed corn and veggies, and an irresistibly creamy and tangy cilantro lime crema – YUM!

Ingredients

  • For the cilantro lime rice:
  • 1 cup uncooked long grain rice, rinsed and drained

  • 1 1/4 cups water

  • 1/4 cup fresh lime juice

  • 2 tablespoons fresh cilantro, finely chopped

  • 1 teaspoon salt

  • 1 tablespoon olive oil

  • For the ground beef:
  • 1 pound ground beef

  • pinch of salt

  • 1 packet taco seasoning (1/4 cup)

  • For the bowls:
  • 1 cup frozen corn

  • 2 bell peppers, cored and sliced

  • 1 onion, peeled and sliced

  • 3 cups chopped romaine or iceberg lettuce

  • pico de gallo

  • For the cilantro lime crema:
  • 1 cup plain unsweetened Greek yogurt or sour cream

  • 1/2 cup fresh cilantro, finely chopped

  • 2 tablespoons lime juice

  • 1/2 teaspoon salt

Directions

  • Make the cilantro lime crema by adding all ingredients to a bowl and mixing it together. Cover the bowl and place in the refrigerator while you prep the rest of your ingredients.
  • Cook the cilantro lime rice by adding all ingredients to a medium pot and placing it over high heat. Bring the rice to a bowl, then as soon as it’s boiling reduce the heat to low and cover the pot with a lid. Leave the rice to cook with the lid on for 15 minutes, then remove the lid, remove it from the heat, and set the rice aside.
  • Place a large skillet over medium heat, add a tablespoon of oil to the skillet then add in the frozen corn. Sauté corn for 3-5 minutes, or until it’s tender and slightly charred. Remove corn from the skillet and set aside.
  • Next, add the sliced peppers and onions to the hot skillet (still over medium heat), and sauté those for 5-7 minutes or until soft and cooked to your liking. Remove the peppers and onions from the skillet and set aside.
  • Last, add the ground beef to the hot skillet with a big pinch of salt. Cook the beef until it’s no longer pink, breaking it up into small pieces with a large spoon as it cooks.
  • Once the beef is cooked through, add in your packet of taco seasoning and 1/3 cup of water. Reduce the heat to low and let the ground beef simmer for 5 minutes, or until the taco seasoning sauce has thickened.
  • Assemble your bowls by adding chopped lettuce to 4 bowls, then diving up the cooked corn, peppers and onion, ground beef, pico de gallo, and sliced avocado between four bowls.
  • Finish off each bowl with a drizzle of cilantro lime cream and enjoy!

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

overhead image of gluten-free cornbread with honey butter on the side.

One Mother’s Day I wrote my Mom a card that read “Happy Mother’s Day! I like your cornbread.” And that my friends, is a true story. My Mom always made the BEST cornbread. Not too sweet, perfectly crumbly, and always served with her own homemade honey butter. I’d dream about that stuff and request it for breakfast, lunch, or dinner any chance I got.

While I wrote that Mother’s Day card many years ago, I’m still a huge fan of my Mom’s cornbread. Though her version has all of your “standard” ingredients – all purpose flour, milk, regular butter, etc. So when I set out to develop a gluten-free and dairy-free version of my Mom’s cornbread, I have to be honest, I didn’t have high hopes. But oh boy was I pleasantly surprised with how this recipe turned out! Nearly identical to the cornbread I grew up on, this gluten-free and dairy-free recipe does NOT disappoint. I was able to easily swap the all purpose flour for naturally gluten-free (and grain-free) flours, and the dairy for non-dairy counterparts. And if that hasn’t sold you on this cornbread – I was developed this recipe using just ONE BOWL. That’s right – easy baking and easy cleanup!

honey being drizzled over stacked gluten-free cornbread

What You Need To Make Gluten-Free Cornbread with Honey Butter

Cornmeal – Made from ground corn, this coarse “flour”is the star of this recipe! Though be sure to use cornMEAL and not corn starch or corn flour, which are simply not the same. And if you’re gluten-intolerant, be sure to use a cornmeal that reads “gluten-free” somewhere on the label. While cornmeal is naturally gluten-free, some brands may still contain traces of gluten.

Almond Flour – Not to be confused with almond meal, almond flour is a light, fluffy, and naturally gluten-free flour. Almond flour works in conjunction with tapioca flour to replace the all purpose flour in my Mom’s famous cornbread recipe. I’m not able to fully understand or explain the science of how these gluten-free flours work, but just trust me when I tell you, they WORK. Almond Flour and tapioca flour create a gluten-free cornbread that tastes just like any other cornbread!

Non-Dairy Butter – I use and love Earth Balance Vegan Buttery sticks in my dairy-free honey butter. However, feel free to use your favorite non-dairy butter in this recipe! And if you’re not dairy-free, feel free to use regular butter instead.

gluten-free cornbread with a bite taken out

Adjust This Recipe To Your Diet

  • Make it Vegan: Replace the egg with a flax egg and use maple syrup instead of honey to make this recipe vegan!
  • Add Dairy: Use regular milk instead of non-dairy milk, melted butter instead of coconut oil, and regular butter in the honey butter if you’re not dairy-free.
  • Make it Refined Sugar-Free: SURPRISE – this recipe is already refined sugar-free!

Gluten-Free Cornbread with Honey Butter

4 from 3 votes
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Easy
Servings

9

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

This light and fluffy gluten-free cornbread is perfectly sweet and surprisingly simple to make! With just a few easy swaps, you’ll have a gluten-free and dairy-free version of a comforting classic. Slather some dairy-free honey butter on a slice of this gluten-free cornbread for a delicious snack or side dish!

Ingredients

  • For the cornbread:
  • 1 cup cornmeal

  • 1 cup almond flour

  • 1/2 cup tapioca flour

  • 1/4 cup coconut sugar

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup non-dairy milk

  • 1 egg, see Notes

  • 1/4 cup coconut oil, melted

  • For the honey butter:
  • 1/4 cup dairy-free butter, softened

  • 1/4 cup honey, see Notes

Directions

  • Preheat oven to 425° Fahrenheit and lightly grease an 8×8 baking dish.
  • Combine cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, and salt in a large bowl.
  • Add in the almond milk, egg, and melted coconut oil then mix until well combined.
  • Transfer batter to the baking dish and bake for 20-25 minutes, then remove from the oven and transfer to a wire cooling rack.
  • While cornbread is cooling, mix together the softened butter and honey in a small bowl. Refrigerate the honey butter until ready to serve.

Recipe Video

Notes

  • Egg: You can substitute the egg in this recipe for a flax egg or your favorite egg substitute.
  • Honey: Feel free to use maple syrup instead of honey to turn this into a maple butter recipe.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Gluten-Free Recipes You NEED To Make

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Overhead image of steak salad on parchment paper with cilantro lime dressing on the side.

What You’ll Need To Make This Steak Salad Recipe

Flank Steak – Flank steak is a thin, lean cut of beef, and takes just a few minutes to cook. I love pan-searing flank steak, which gives it this incredible brown crust. We also keep the seasoning on the steak simple, since the rest of our salad is loaded with flavor. A generous sprinkling of salt and black pepper is all you’ll need, followed by a drizzle of avocado oil for cooking.

Mixed Salad Greens – Feel free to use any type of salad greens you’d like! I love a good spring mix for my steak salad, but really any bed of greens would taste delicious. I’ve made this recipe with fresh arugula, chopped kale, and baby spinach – all of which turned out perfect!

Cilantro – I’m one of those people who looooves cilantro. It’s perfectly fresh and flavorful. However, if you don’t like cilantro, you can use fresh parsley in its place. And whichever herb you use, make sure to reserve a little extra to top off your finished salad.

cilantro lime dressing being poured over steak salad.

Tips and Tricks

  • Have fun with this healthy lunch or dinner recipe! Add or remove any fresh herbs and/or veggies you’d like. This is also a great meal to use up any leftover produce you have lying around …before it goes bad!
  • Add this steak salad to your weekly meal prep! The best way to prep this recipe is to cook the steak and assemble your salads, then store them separately from your dressing. When ready to eat, toss in the cilantro lime vinaigrette and enjoy!
  • If marinated steak is more your thing, then marinate the flank steak in half of the cilantro lime vinaigrette for 30 minutes before cooking. If you have the time, this extra step truly takes this recipe to the next level!
close-up image of steak salad.

Adjust This Recipe To Your Dietary Needs

Make it Vegan/Vegetarian: Replace the flank steak with either cauliflower steaks or tofu steaks for an easy, healthy vegan meal.

Add Cheese: If not dairy-free, sprinkle a small handful of crumbled queso fresco, or herby goat cheese into this steak salad!

Steak Salad with Cilantro Lime Vinaigrette

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Perfectly pan-seared steak atop a bed of fresh greens, finished off with a drizzle of tangy cilantro-lime vinaigrette! Super quick and easy, this steak salad comes together in under 15 minutes.

Ingredients

  • For the steak:
  • 1 pound flank steak

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons avocado oil, or any high-heat oil

  • For the salad:
  • 6 cups mixed salad greens

  • 1 ear sweet corn, sliced off the cob

  • 1 cup grape tomatoes, halved

  • 1 avocado, sliced

  • 1/2 English cucumber, chopped

  • 1/2 red onion, thinly sliced

  • small handful fresh cilantro, chopped

  • For the cilantro-lime vinaigrette:
  • 1 cup fresh cilantro leaves

  • 1/2 cup olive oil

  • 2 limes, juiced

  • 1 tablespoon honey or maple syrup

  • 1 garlic clove, peeled

  • 1/2 teaspoon salt

Directions

  • Pat steak dry with a paper towel and season on both sides with salt and pepper, then drizzle steak in avocado oil.
  • Place steak in a hot pan, and cook about 5 minutes per side for medium-rare steak.
  • Remove steak from pan and let rest on a cutting board for at least 10 minutes, before thinly slicing against the grain.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.
  • Make the cilantro lime dressing by adding all ingredients to a blender or food processor and blend until smooth.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Melt-in-your-mouth scallops seared in a bit of butter, with garlicky greens and creamy polenta. The perfect light, easy, and delicious elevated dinner recipe!

holding a plate of this seared scallops recipe with polenta and garlicky greens

I don’t know about you, but I avoided cooking scallops for yearssss because I simply didn’t know how! Though when I eventually gave these pan-seared scallops a try, I was super impressed. They’re not only easy to make, but come together super fast. Scallops are tiny little things, and therefore only need a few minutes to fully cook. I prefer searing them in a pan with a little bit of butter. This gives them an irresistibly crispy outside, and buttery soft inside. And while pan-searing them is hands down the tastiest way to cook scallops, you can also grill them or cook them in an air fryer.

two plates of the seared scallops recipe with garlicky greens and polenta

What You’ll Need For This Scallops Recipe

Large Sea Scallops – Head to your local seafood counter and pick up a pound of large sea scallops for this recipe! The two most common types of scallops you’ll find are sea scallops and bay scallops. Bay scallops are dislike the sea scallops we use in this dish in that they’re much smaller. Like teeny tiny bite-sized small. While delicious, bay scallops are best fried or baked, instead of seared. So once you’ve got your hands on big boy sea scallops, give them a quick rinse under cold water. Then, pat dry with a paper towel, before seasoning and cooking.

Fresh Greens – Any and all fresh greens are welcome here! I used a combination of fresh cut curly kale and fresh baby spinach. This is a great dish to use up any leftover green vegetables you might have lying around on the verge of going bad. In fact, the garlicky greens portion of this recipe came about because I had a very sad bunch of kale sitting in my fridge for over a week that I was determined to not let go to waste!

Polenta – If you’re at all unfamiliar with polenta, it’s simply dry, ground corn. It’s naturally gluten-free with an impressive amount of protein and fiber. Polenta is an extra healthy addition to this already super healthy meal. It’s sold in two different forms – dried, and pre-cooked. Pre-cooked polenta typically comes in a tube and is perfect for frying or baking. And while definitely delicious, we’ll use the pre-cooked kind in a recipe another time! For this scallops recipe, reach for a bag of dried polenta. Then, rehydrate and cook the polenta yourself in water, butter, and salt until thick and irresistibly creamy.

overhead image of scallops recipe on a plate with white wine on the side

Tips and Tricks

  • Don’t forget about your polenta! Return to the polenta every 5-10 minutes during the cooking process to give it a quick whisk and ensure no clumps are forming. By keeping a watchful eye on your polenta, you’ll guarantee a perfectly smooth and enjoyable side dish.
  • If unsure whether your scallops are done or not, use a meat thermometer to check their internal temperature. Once a thermometer inserted into one of the scallops reads 125° Fahrenheit, then they’re done cooking and should be removed from the heat. Do everything in your power to avoid overcooked scallops, since those can be tough and chewy.
  • Add or remove any element of this recipe that you’d like! If not a garlicky greens fan, simply swap them out for your favorite sautéed or roasted veggies. Also, if you prefer a different grain such as rice, quinoa, or farro, go ahead and use that instead!
seared scallops recipe on a plate with white wine on the side

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: To make this recipe dairy-free, simply use non-dairy butter or replace the butter with equal parts olive oil!

Make it Gluten-Free: While this scallops recipe is already gluten-free, I’d recommend double-checking the polenta you’re using to ensure that it’s also 100% gluten-free. Polenta is sometimes made in a factory with, or shares equipment with gluten ingredients.

Perfect Seared Scallops with Garlicky Greens and Polenta

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Total time

35

minutes

Melt-in-your-mouth scallops seared in a bit of butter, with garlicky greens and creamy polenta. The perfect light, easy, and delicious elevated dinner recipe!

Ingredients

  • For the scallops:
  • 1 pound large sea scallops

  • salt and black pepper, to taste

  • 1 tablespoon butter, I used non-dairy butter

  • For the greens:
  • 1 tablespoon olive oil

  • 3 garlic cloves, thinly sliced

  • 1 bunch fresh greens (kale, Swiss chard, and/or spinach)

  • 1/2 lemon, juice and zest

  • salt and black pepper, to taste

  • For the polenta:
  • 4 cups water

  • 1 cup polenta

  • 1 tablespoon butter, I used non-dairy butter

  • 1 teaspoon salt

Directions

  • Make the polenta by boiling the water in a large saucepan over medium-high head. Add in polenta, butter, and salt. Stir constantly for 3 minutes, or until polenta start to thicken.
  • Reduce heat to low and cover with lid, simmer for 30 minutes whisking every 5-10 minutes.
  • While polenta cooks, rinse scallops under cold water, then pat dry with a paper towel. Season both sides of scallops with salt and pepper.
  • Heat butter in a large skillet over medium-high heat, then cook scallops in skillet for about 1-2 minutes per side or until cooked through. Set scallops aside and keep warm.
  • In that same skillet, make the greens by adding in olive oil and garlic. Cook for 1 minute, then add in fresh greens, lemon juice and zest, a pinch of salt, and black pepper.
  • Sauté greens until wilted and tender (about 5 minutes), then serve over polenta with seared scallops on top.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest