Today we're having a special edition of the Secret Recipe Club, and serving up a Picnic/BBQ themed reveal. My fellow members and I have been whipping up recipes we found on the blog we were secretly assigned to and
I was assigned to Sew You Think You Can Cook, a blog ran by Lauren, a woman who resides in California with her husband and two sons. Her hobbies include cooking, quilting, cross stitch, and blogging, and she dreams of one day of becoming a caterer. Where does she find the time?!
I was on the search for recipes that would be a hit at a picnic or BBQ, and knew what I was going to chose as soon as I seen it in her recipe index, Mexican Street Corn Salad. I've been wanting to make this yummy dish for quite awhile, but never got around to it for some reason. Now was my chance. Lauren's blog is full of other tasty treats as well, but that salad kept calling my name. I was also tempted by several other treats such as her Pineapple and Bacon Burgers with Candied Jalapenos, Cherry Chipotle Baked Beans, and S’mores Cheesecake.
It isn't to difficult to prepare the recipe, and I could kick myself for waiting so long to finally make it. Fresh or frozen corn is blended with Greek yogurt, lime juice, cilantro, sweet onion, cheese, and spices, then neatly served on a plate, for an amazing rendition of elotes, without all the mess. I adapted the recipe a little to my families diet, by substituting Greek yogurt for the mayo due to an egg allergy, plus adjusted the spices a bit to use what we had on hand, and to suit our taste. It turned out to be amazing, and will be making a regular appearance at our BBQ's throughout the summer.
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This will be a huge hit at your BBQ party's and potluck gatherings, and is the perfect recipe for all that fresh summer corn!
Mexican Street Corn Salad
1 - 16 ounce bag frozen corn, thawed (If you have it use fresh corn, about 6 ears)
2 tablespoons olive oil
3 tablespoons plain Greek yogurt
1 lime, juiced
1/3 cup cilantro, chopped
Pinch each of garlic powder, cumin, and chili powder
Sea salt and fresh ground pepper to taste
2 tablespoons sweet onion, chopped
2 - 3 teaspoons diced jalapenos (optional)
4 ounces Cotija or feta cheese, crumbled
Heat oil in a large skillet over medium-high heat. Add corn and cook until it begins to char, stirring occasionally. (About 5 minutes)
In a large bowl whisk together the yogurt, lime juice, cilantro, garlic powder, cumin, chili powder, salt and pepper.
Stir in the corn, onion, and jalapeno if using, then gently fold in the feta cheese.
Have you tried one of my recipes?
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