Oh boy, I have to give you my apologies. On Sunday my computer crashed. It crashed so bad that it wouldn’t even turn on. I was in the middle of creating a recipe, went to the kitchen to finish the recipe and when I came back, my computer was off. Nothing would make it turn back on. So I took it to the Geek Squad at Best Buy, since I have a two-year service warranty with them. They couldn’t turn the computer on either. So they took my precious computer and said they are sending it to Geek Squad headquarters and within 2 to 4 weeks I’ll have my computer back. If they can’t fix my computer they will give me a new one. You know what was on that computer? My pictures! I made 4 recipes in advance to post for you, now they are possibly gone. On Sunday Geek Squad said they will back up my computer and hopefully give me my pictures the next day. So far, though it has only been one day, but so far I haven’t heard anything. I was stupid and didn’t back up my computer. Now I could have lost a years worth of photographs. I am so angry!!! Knowing I could not blog for 4 weeks, I bought a cheapie HP Notebook and I hate it. It has Windows 8 on it and I don’t like it at all. I like my computer! So I am telling you this for two reasons, one I may not have a recipe everyday since I’m going on vacation next week and two the coloring maybe way off. The Notebooks coloring has a pink tone to everything. I tried to adjust it, but I still see pink. Lucky for me, I had two recipes on my camera, so at least I have you covered for the next two days. I’ll try to whip up some more recipes this week. Sorry for the gibber talk, but now on to today’s recipe. By the way, thanks for listening.
This my Grilled Mexican Corn and Avocado Salad. When I was grilling my vegetables, I had no idea what I was making, but then it all came together beautifully. It’s fresh tasting, full of natural flavors is simply incredible. Nothing beats the flavor of vegetables on the grill. I don’t know what it is about grilling, but it really brings the flavor out.
Have you ever grilled an avocado? This was my first time and let me tell you it is so yummy. Grilling the avocado really changed the texture of it. It made it more firm, which makes it stand up great in this salad. To preserve the avocado from turning brown I squeezed fresh lime juice all over the salad. It was subtle enough to add flavor, but not enough to be over whelming.
I also grilled to jalapenos, which added a nice hint of heat, but didn’t make it hot. I topped the salad with just a pinch of Cojita Cheese, which I picked up at my local grocery store. I added just a little of it for added flavor, but not enough to take over the salad.
I have been having this salad with my lunches this week. Too add a little more to it, I threw in some fresh cherry tomatoes to make it more of a meal. I love it! Grilled tomatoes would be good in this too, but honestly I like it the way it is. This salad would be great as a side dish, on taco, tortilla chips dipped in it or even as a topping on a hot dog! Yummers!!
A healthy Mexican salad made with grilled vegetables infused with lime juice and topped with Cojita Cheese.
- 3 ears corn, husked (345 grams for kernels only)
- 2 jalapenos (18 grams)
- 1/3 large onion (92 grams)
- 1 avocado, pitted, cut in half (123 grams)
- Juice of 1 lime
- 1/2 oz Cojita cheese
- salt & pepper to taste
- Soak corn in water for 30 minutes
- On a grill over medium heat, add corn, jalapeno, onion and avocado. Cook jalapeno on each side until charred, about 5 minutes. Add jalapeno to a brown bag and seal for 10 minutes; set aside. Cook onion until lightly charred about 10 minutes; set a side. Cook avocado face side down, until grill marks appear on the flesh, about 5 minutes; set aside. Cook corn on each side until lightly charred. About 3 minutes on each side.
- To prepare dish. When corn is cool enough to touch, with a knife, cut the kernels off and place in a bowl. Cut the onion into bite size pieces; add to the bowl. Carefully take the flesh out of the avocado, by using a spoon and cut into bite size pieces; add to the bowl.
- For the jalapeno, carefully peel the skin off, cut the top of the jalapeno and discard the top. Take the seeds out and dice small; add to the bowl.
- Add juice of a lime, cojita cheese and salt and pepper to the bowl of vegetables. Mix well and serve.
Calories per 3/4 cups: 99, Fat: 4.5, Cholesterol: 2, Sodium: 27, Potassium: 297, Carbs: 14, Fiber: 3.3, Sugar: 2.1, Protein: 3
I really love these kind of salads, they make for a perfect lunch!! It’s guilt-free and low in calories! Well my Friends, I’m going to get going. I’m going to keep working on this computer because the next tow days of recipes the photos don’t look to great, which is quite irritating. Cross your fingers for me, that I get my photos back and soon!
Have a great day!