A beautiful blend of sweet and spicy, this Mexican Street Corn Salad is made off of the cob and finished with a dash of smoky seasoning, to make it truly out of this world.
Throw a few ears of corn on the grill and toss the cooked kernels into a bowl. Stir in some tasty mix ins like bacon, jalapeno, and cheddar cheese until you’ve got this fresh and creamy Jalapeno Popper Grilled Corn Salad. It’ll be your new go-to side salad dish.
If you don’t try any other new corn recipe this season, try this. Down Home Milk & Honey Corn On The Cob is slowly simmered in a rich and cream, naturally sweetened broth with a hint of spice & a dash of fresh herbs. The juicy, tender kernels are just begging to fall right off the cob when it’s done.
“Brace yourselves. Winter is coming.”
Though most of the snow has melted here, the cold weather is far from over. The wind is still whipping with biting wind chill temps, and more snow is forecast-ed to arrive tonight/tomorrow. We walked out the door this morning dressed like Eskimos ready to face the frozen tundra and it still felt like we had no clothes on. Even all bundled up, the freeze still found a way in. Days like this always call for something extra hearty AND warm to help us ‘thaw’ in the evening. This thick, creamy chowder is the perfect way to mentally and physically decompress on a cold, winter night. Smoky, bacon, cheddar? Music to my frozen
Smoky Bacon & Cheddar Chowder
recipe originally from Creme de la Crumb
½ pound red potatoes, chopped into ½ to 1 inch pieces
1 large russet potato, chopped
4 tablespoons butter
2 cup water
1 cup flour
½ cup red or white onion, diced
2 teaspoons chicken buillon
5 teaspoons minced garlic
½ teaspoon onion salt
½ teaspoon black pepper
1-2 teaspoons smoked paprika
1-2 cups corn, canned or frozen
½ cup shard cheddar cheese, shredded
8-10 strips of bacon, cooked and crumbled
1. Add potatoes to a large pot with enough water to just cover the potatoes. Boil about 10-15 minutes until tender. Remove from heat, strain out water and put potatoes in a bowl, set aside.
2. Melt butter in a large soup pot over medium high heat. Add flour starting with ½ cup and adding up to ½ cup more *depending on how thick you like it. Stir until mixture thickens. Add water, chicken buillon, and garlic. Stir 1-2 minutes, then add potatoes. Cover and simmer 15-20 minutes tip potatoes are easily pierced with a fork.
3. Stir in diced onion, onion salt, black pepper, and smoked paprika. Cook about 5 minutes, then stir in corn, crumbled bacon, and shredded cheese. Stir until cheese is melted. Add water, one tablespoon at a time, to thin to desired consistency. Top with additional bacon and cheddar cheese if desired.
I’m drooling just thinking about dinner now…