Tag

potluck

Browsing
30 Minutes or Less

Mexican Street Corn Salad

By
overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.

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.

overhead image of Mexican street corn salad in a large serving dish with fresh cilantro on the side.
5 from 1 vote

Mexican Street Corn Salad

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.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings

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

Instructions

  • 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.
    Mexican street corn salad step 1
  • 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.

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!
    • View Post
    By
    30 Minutes or Less

    Whipped Feta Crostini Recipe – 3 ways!

    By
    overhead close up image of whipped feta crostini.

    This whipped feta crostini recipe is a flavor-packed, bite-sized wonder that’ll steal the spotlight at your next holiday party! Perfectly toasted crostini and a tangy whipped feta, topped three different ways. This easy appetizer recipe is a total crowd-pleaser!

    whipped feta crostini 3 ways on a plate with wine and fresh thyme on the side.

    What You’ll Need to Make Whipped Feta Crostini

    Baguette (1-inch slices): The crunchy canvas for your culinary masterpiece. Go for a good-quality baguette that will hold up to the whipped feta goodness. Or use a gluten-free baguette for an entirely gluten-free appetizer.

    Feta: The star of the show! Opt for a high-quality feta for that perfect blend of creaminess and tanginess. I use and recommend this barrel-aged feta.

    Yogurt: A dollop of yogurt adds a touch of smoothness to the whipped feta. It’s the secret ingredient for that irresistible texture.

    Good Quality Olive Oil: A drizzle of liquid gold to tie it all together. Don’t skimp on the olive oil; it’s the finishing touch that elevates this crostini recipe. I use and love this Graza Olive Oil in my whipped feta!

    close-up image of whipped feta crostini.

    Tips and Tricks

    • Whip It Good: When blending the feta and yogurt, let the mixer work its magic. Whip until the texture is smooth and creamy. You want that dreamy consistency that spreads like a cloud on your crostini.
    • Get Ahead of the Game: This recipe is a winner for planning ahead. Whip the feta mixture in advance and store it in the fridge. Toast the baguette slices separately. When it’s party time, assemble the crostini with a dollop of whipped feta right before serving.
    • Top it Off Creatively: Let your creativity shine by trying different toppings. Pomegranate seeds and honey add a burst of sweetness, while sliced pears, walnuts, and honey provide a perfect blend of textures. For a classic touch, go with a drizzle of olive oil and a sprinkle of flaky salt – my favorite!
    overhead close up image of whipped feta crostini.
    5 from 1 vote

    Whipped Feta Crostini – 3 ways!

    This whipped feta crostini is a flavor-packed, bite-sized wonder that’ll steal the spotlight at your next holiday party! Perfectly toasted crostini and a tangy whipped feta, topped three different ways. This easy appetizer recipe is a total crowd-pleaser!
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 12 servings

    Ingredients

    For the crostini:

    • 1 baguette, cut into 1-inch slices
    • 2 tablespoons olive oil

    For the whipped feta:

    • 5 ounce block feta
    • 1/4 cup plain unsweetened yogurt
    • 1/4 cup olive oil
    • pinch of salt

    For topping:

    • pomegranate seeds
    • sliced pears
    • chopped walnuts
    • honey
    • olive oil
    • flaky salt

    Instructions

    • Preheat oven to 400° Fahrenheit and line a large baking sheet with parchment paper.
    • Arrange the baguette slices on the baking sheet and brush both sides of each slice with olive oil.
    • Bake for 10 minutes, or until golden brown and toasted. Remove from oven and let cool while you make the whipped feta.
    • Add the feta, yogurt, olive oil, and salt to a large bowl. Use either a hand or stand mixer to whip the feta until mostly smooth and combined (some lumps of feta may remain).
    • Top each crostini with about a tablespoon of whipped feta, then top however you’d like. I recommend either pomegranate and honey, sliced pears, walnuts, and honey, or olive oil and flaky salt.

    Nutrition

    Calories: 300kcal
    View Post
    By
    30 Minutes or Less

    Perfect Potluck Thanksgiving Salad

    By
    overhead image of thanksgiving salad in a bowl with water on the side.

    This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.

    Thanksgiving salad meal prepped and stacked into a large jar.

    The large glass jar I used to store my Thanksgiving salad is linked HERE.

    What You’ll Need to Make Thanksgiving Salad

    Farro: The hearty base that brings a chewy texture and nutty flavor. It’s like a Thanksgiving hug for your taste buds.

    Roasted Butternut Squash: Because it wouldn’t be Thanksgiving without a bit of squash magic. Roasted to perfection, it adds sweetness and a touch of autumn warmth. Or, if you’d like, you can roast sweet potato instead.

    Maple Dijon Dressing: A blend of sweet and tangy, this dressing is the secret sauce that ties all the flavors together. Say goodbye to boring salads!

    Soft White Cheese (like Feta): Creamy, crumbly, and just the right amount of decadent. The cheese brings that perfect savory balance to the dish.

    close-up image of Thanksgiving salad in a bowl with a fork.

    Tips and Tricks

    • Make It Ahead: Thanksgiving can be a whirlwind, so make life easier by prepping this salad ahead of time. Stack the ingredients in a large jar starting with the farro and kale at the bottom, then all other ingredients on top. When it’s time to serve, just empty the jar into a large bowl, and toss to combine – it’s that easy!
    • Don’t Forget the Crunch: Toss in some toasted nuts or seeds for that satisfying crunch. Pecans or pumpkin seeds are particularly Thanksgiving-worthy additions that elevate the texture and taste.
    • Mix Up Your Greens: While we love the classic mix of greens, feel free to experiment! Arugula adds a peppery kick, spinach brings a delicate texture, or even kale for a heartier feel. Mix and match to suit your taste.
    Thanksgiving salad in a bowl with a fork and spoon.

    Adjust This Recipe To Your Dietary Needs

    Make it Gluten-Free: Farro contains gluten, so to make this recipe gluten-free, use either brown rice or quinoa instead.

    Make it Vegan: Either leave out the cheese, or use your favorite vegan feta in this Thanksgiving salad recipe!

    overhead image of thanksgiving salad in a bowl with water on the side.
    5 from 1 vote

    Perfect Potluck Thanksgiving Salad

    This Thanksgiving salad is the perfect potluck side dish! It’s packed with flavor and freshness. This salad is also super hearty and satisfying, but still super healthy! Meal prep this salad ahead of your next holiday party, then wow your friends and family with how delicious it is.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 10 servings

    Ingredients

    For the salad:

    • 3 cups cooked farro, or barley, wild rice, or quinoa
    • 1 butternut squash or 2 sweet potatoes, peeled and cubed
    • 1 tablespoon olive oil
    • salt and black pepper, to taste
    • 1 shallot, peeled and thinly sliced
    • 1 head kale, thinly sliced or shredded
    • 1 cup soft cheese, such as feta or goat cheese
    • 2 apples, chopped
    • 1/2 cup dried cranberries
    • 1/2 cup unsalted pumpkin seeds, or chopped pecans

    For the maple Dijon dressing:

    • 1/2 cup olive oil
    • 1/4 cup apple cider vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon maple syrup
    • 1 garlic clove, minced
    • 1 teaspoon salt

    Instructions

    • Preheat oven to 400° Fahrenheit.
    • Place the cubed butternut squash on a large baking sheet and drizzle with olive oil, then season with salt and black pepper.
    • Toss squash to coat in oil then bake for 25-30 minutes, tossing halfway through.
    • While squash is roasting, make the maple Dijon dressing by adding all dressing ingredients to a small bowl and whisking to combine.
    • Once squash is tender, remove from the oven and set aside to cool slightly.
    • If making salad ahead of time, stack in large jar with the farro at the bottom and the chopped kale on top of the farro.
    • Pour maple Dijon dressing over the kale and farro, then stack in the roasted butternut squash, shallots, soft cheese (such as feta), apples, pumpkin seeds, and dried cranberries.
    • If preparing the salad to eat immediately, then simply add all ingredients to a large bowl and toss to combine.

    Nutrition

    Calories: 300kcal

    There you have it – a Thanksgiving Salad that’s as easy to prepare as it is delightful to eat. Whether it’s a colorful side or a standalone star at your Thanksgiving table, this salad is ready to impress. So, gather your ingredients, stack that jar, and let the Thanksgiving feast begin!

    View Post
    By
    30 Minutes or Less

    Marshmallow Fruit Dip (just 4 ingredients!)

    By
    fresh strawberry in marshmallow fruit dip.

    A perfectly sweet, light, and fluffy marshmallow fruit dip! Comes together in a few simple steps with only four ingredients. This fruit dip is both gluten-free and dairy-free, perfect recipe for potlucks and/or summer parties!

    overhead image of marshmallow fruit dip in a bowl with berries and sliced pears.

    What You’ll Need To Make Marshmallow Fruit Dip

    Egg Whites – Use your favorite method to separate four egg whites from their yolks. I use this method to separate my eggs, which takes some practice but doesn’t require any special kitchen tools. And don’t discard your egg yolks! Instead, save and add them to your morning scramble for extra vitamins and minerals.

    Sugar – Either cane sugar or white sugar will work in this recipe. I used unbleached cane sugar, for the simple fact that it’s less processed than white sugar. However, feel free to use whichever sugar you have on-hand. And for a paleo option, check out the “adjust this recipe to your dietary needs” section below!

    Cream of Tartar – I know what you’re thinking …cream-of-what?? Cream of tartar is a white powder, found in either the baking or spice aisle of most grocery stores. It’s a stabilizer that gives this marshmallow fruit dip it’s ultra-fluffy texture. Sure, you can make this recipe without it, but your egg whites won’t whip up as nicely.

    Vanilla Extract – A touch of vanilla extract makes this fruit tip taste just like homemade marshmallow fluff! While you can certainly leave the vanilla out, it does add a nice hint of extra delicious flavor.

    strawberry being dipped into marshmallow fruit dip.

    Serve This Marshmallow Fruit Dip With…

    • Strawberries
    • Blueberries
    • Blackberries
    • Raspberries
    • Sliced Apples
    • Pears
    • Grapes
    • Pineapple
    • Melon
    • or whatever fruit you have on-hand!
    marshmallow fruit dip on a fresh strawberry, on a fork.

    Adjust This Recipe To Your Dietary Needs

    Make it Sugar-Free: For a sugar-free dessert recipe, replace the regular sugar with your favorite granular sugar substitute. I recommend either granular monk fruit sweetener, or swerve.

    Make it Paleo: Use coconut sugar for a paleo marshmallow fruit dip! If taking this option, your dip will appear a caramel/brown color, rather than the white you see in these photos.

    Marshmallow Fruit Dip (just 4 ingredients!)
    Pin
    Print

    Marshmallow Fruit Dip (just 4 ingredients!)

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

    12

    servings
    Prep time

    5

    minutes
    Cooking time

    10

    minutes
    Total time

    15

    minutes

    A perfectly sweet, light, and fluffy marshmallow fruit dip! Comes together in a few simple steps with only four ingredients. This fruit dip is both gluten-free and dairy-free, perfect recipe for potlucks and/or summer parties!

    Ingredients

    • 4 large egg whites

    • 1 cup sugar

    • 1/2 teaspoon cream of tartar

    • 1 teaspoon vanilla extract

    • fresh fruit, for serving

    Directions

    • Place the egg whites, sugar, and cream of tarter in a large bowl.
    • Bring 2-inches of water in a saucepan to a simmer, then place the bowl on top of the saucepan. Do not let the bowl touch the water.
    • Whisk egg white mixture constantly for 3-4 minutes, or until thin, smooth, and sugar has completely dissolved. If you have a kitchen thermometer, check that the temperature has reached 160° Fahrenheit.
    • Remove bowl from saucepan, add in vanilla extract, then while still hot beat with a hand or stand mixer until super light and fluffy, about 5 minutes. Serve marshmallow dip alongside fresh fruit.

    Recipe Video

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    View Post
    By
    30 Minutes or Less

    Avocado Crema

    By
    avocado crema being scooped from a bowl with a tortilla chip

    This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

    We love a good guac around here. And while yes, guac is pretty easy to make, this avocado crema is even easier! It requires just five easy-to-acquire ingredients and is blended together in a few minutes. Before I forget, I must mention my most FAVORITE thing about this simple recipe. You know how when you make guacamole it pretty quickly turns brown? Well friends. this avocado crema stays bright green for hours! The lime juice gives this recipe a delightfully tangy flavor and helps to preserve the color of this dish. I just love throwing this easy dip recipe together when friends or family come over. Not only does everyone go crazy for it, but it looks delicious and appetizing until it’s all gone!

    What You Need To Make Avocado Crema

    Avocados – Use perfectly ripe avocados in this recipe. To know when an avocado is ripe, gently but firmly press on the outside. If the avocado gives a little without feeling too mushy, then you know it’s ripe and ready to eat! However, if the avocado feels hard, place it in a plastic bag with a bunch of bananas to help it ripen quickly (typically in a day or two).

    Lime Juice – If you love a ton of lime in your guac, you’re gonna go insane for this avocado crema recipe! Loaded with fresh lime juice, it’s incredibly zesty and bright. However, feel free to adjust the amount of lime juice to your preferences. And while fresh lime juice is always best, bottled lime juice will work in this recipe as well.

    Garlic – If you’re anything like me, you add garlic to literally everything. A single garlic clove contributes a bit of spice and an essence of that delicious garlic flavor to this simple dip recipe. If you’d like, you can add even more garlic to this recipe or leave it out altogether!

    Adjust This Recipe To Your Diet

    • Add Dairy: If you’re not dairy-free, you can add 1/2 cup sour cream to make this avocado crema even creamier!
    • Sub Cilantro: I know a handful of you are averse to cilantro, therefore you can easily swap the cilantro in this recipe for some fresh parsley instead.

    Ways To Enjoy This Avocado Crema

    • with chips
    • in tacos
    • in burritos
    • over chicken
    • in salad
    • …or by the spoonful!
    Avocado Crema
    Print

    Avocado Crema

    0 from 0 votes
    Recipe by Samantha Russo Course: SidesCuisine: MexicanDifficulty: Easy
    Servings

    4

    servings
    Total time

    5

    minutes

    This avocado crema is tangy, creamy, and delicious! Whip this naturally vegan recipe together for friends and family with just five super simple ingredients.

    Ingredients

    • 4-5 medium-sized ripe avocados

    • 3 tablespoons lime juice

    • 1/4 cup cilantro

    • 1/2 teaspoon salt

    • 1 garlic clove

    Directions

    • Add all ingredients to a blender or food processor and blend until smooth.

    Recipe Video

    Notes

    • Store any leftover avocado crema in an airtight container in the fridge for up to three days.

    Did you make this recipe?

    Share it and tag @samdoesherbest on Instagram!

    Like this recipe?

    Follow us @samdoesherbest on Pinterest

    Other Super Easy 5 Ingredient Recipes

    View Post
    By