I’m back from a two week hiatus! Sometimes you just need a little break and summertime is the perfect time to do it. I had a pretty awesome break – I just got back from ten days in Portugal and my goodness did I eat and drink my way through that country. Between the cheese, olives, and bread served before every meal, and the fresh caught grilled seafood, I was in glutinous heaven. The wine was cheap, plentiful, and delicious and I drank at least a carafe with every meal. I’m pretty sure that life with lunches of fresh grilled squid kabobs and a glass of rose is way better than that of microwaved veggie burgers at my desk… sigh. Even though a diet of cheese and seafood it literally all I could ask for in life, my one grievance was the lack of fresh vegetables. Portuguese menus focus mostly on seafood or pork with a side a steamed potatoes. Though delicious, when I got home I was dying for a giant American sized salad. The day after we got back I went to the market to see what was fresh and I was reminded that in the two weeks I was gone we were launched into Jersey corn and tomato season – The best time of year as far as I’m concerned! On top of that, there were about 30 different kinds of lettuce to choose from. This Mexican Street Corn Wedge Salad recipe is made with 100% farmer’s market veggies and totally got me back on track after 10 days of a mainly seafood diet. I’m really excited about this one people. I’m so excited that I’m hardly thinking about the fact that I’m sitting in my windowless office rather than bathing in the sun on the beautiful beaches of the Portuguese Algarve…ok not really, but this salad’s ALMOST that good!
I got the inspiration for this salad when a friend asked me to post about Mexican street corn or “Elotes.” To be honest, I was never a huge Elotes fan. I’m just not in love with the idea of coating a sweet ear of corn with a heavy, spicy mayo mixture. So I decided to lighten things up a bit and my new love of using Greek yogurt in unconventional ways really came in handy. The result was beyond all of my expectations. Like WOW! I mixed a cup of non-fat Greek yogurt with 2 tablespoons of light mayo (had to keep a little mayo flavor) and added parm cheese, lime juice, chili powder, and hot sauce – it came out insanely good. When mixed with pan roasted, fresh, jersey corn and topped with Cotija cheese – it’s off the charts good! You get all that delicious Mexican street corn flavor without the richness that limits you to eat only a few bites. Basically, this is Mexican street corn that you could eat for days without a single regret – have I got your attention now?
The idea to turn this Mexican street corn recipe into a wedge salad is totally original and, I must admit, pretty badass. The sweet and spicy corn is perfectly complemented by chunks of juicy, red tomatoes and fresh, crunchy lettuce – it’s pretty glorious. In fact, I just polished off the left overs and I am PUMPED about this recipe. Like I might make it for dinner again tonight. I’m craving it again already. I think you should probably try it too. ENJOY!
[easyrecipe id=”1611″ n=”0″]