Sweet Corn Fiesta Salad



The first Saturday in August is our friends’ annual corn roast at their cottage.  Corn roast you ask?  The answer is yes and they really do it right.  They grill a ton of ears of corn on a grill made from cement blocks that hold a huge grate with a mound of charcoal underneath.  It’s truly a cool setup.  The corn is shucked by the chef (yes Mark that’s you) and then dunked in a vat of melted butter.  A little salt and wow; it is so sweet and so delicious.  I look forward to it each year!

So what do you do after a corn roast?  You eat leftover corn.  This recipe was put together using the leftover corn that I cut off the cobbs.  You could absolutely use frozen roasted corn and it will still be great.


I think this would also be great as a salsa; just dice the tomatoes.

Lime pepper seasoning pops up again in this recipe.  Click on the link for info on lime pepper and where to buy it.  Lemon pepper is a fine substitution and still tastes bright and fresh.

Sweet Corn Fiesta Salad
Prep time
Total time
Recipe type: Salad, vegetable, side dish
Serves: 2
  • 2-3 cups of grilled sweet corn cut from the cobb or frozen roasted corn cooked according to package directions.
  • 10 grape tomatoes cut in half lengthwise - I used red and yellow
  • 6 large leaves of fresh basil - cut into ribbons (chiffonade)
  • Alternate - small handful of cilantro - chopped
  • juice of ½ of a lime
  • 1 Tablespoon of olive oil
  • 2 teaspoons of lime pepper or lemon pepper
  1. Mix the corn, tomatoes and basil (or cilantro) in a bowl.
  2. Add the lime juice and stir to combine.
  3. Add the olive oil and lime pepper and stir to combine.
  5. Substitute cilantro for the basil.
  6. Add chopped avocado.


Try this variation substituting cilantro for the basil and adding chopped avocado…delicious as a salad or a salsa!




Guacamole Salsa


Guacamole = yummy

I’m a huge fan of the avocado with its smooth and creamy texture and its subtle flavor.  It’s also a nutritional powerhouse with all of those good mono unsaturated fatty acids.  This guacamole salsa could not be easier; just 5 ingredients.  Chop, mix, serve and enjoy.  Your friends will say, “what’s in this?   It’s sooooo good!”

You can also mash the avocado and then add the other ingredients for a smoother more dip-like consistency as opposed to a fresh, textured salsa.


Guacamole Salsa
Prep time
Total time
Recipe type: Salsa
Cuisine: Mexican
Serves: 2-3
  • 1 avocado - diced
  • ½ of a red onion- diced
  • 1 medium tomato - diced
  • 1 jalapeno pepper (ribs and seeds removed) - minced
  • handful of cilantro - chopped
  • juice of ½ a lime
  • Kosher salt to taste (approximately ½ teaspoon)
  1. Mix the avocado, red onion, tomato, jalapeno and cilantro in a bowl.
  2. Juice the lime over the mixture and stir to combine.
  3. Add the Kosher salt and mix again.
  4. Serve as a salsa with chips or warmed corn tortillas or as a garnish on your tacos.



Fresh Mex Turkey Tacos


No doubt that Mexican cuisine is one of my favorites.  But I really love the fresh and healthy style of Mexican cooking.  No fried greasy beef-filled tortillas smothered with melted cheese here!  The avocados, tomatoes, peppers, lime and fresh herbs blend together so well both for their visual beauty as well as their marriage of fresh flavor.

I say this as humbly as I can but this was one of the best meals I’ve created in a good number of days.  It was a beautiful flavor forward meal.  The fact that all these beautiful ingredients are in season helped considerably.

I served the turkey tacos along with a broccoli slaw salad with a sweet rice vinegar dressing and a guacamole salsa.  My girlfriend was totally speechless over this dinner.  Of course, her mouth was full most of the time so……..

Enjoy!  As always, I welcome your comments and any ideas on additional ingredients you might add.


Fresh Mex Turkey Tacos
Prep time
Cook time
Total time
Recipe type: What's For Dinner?, Main course
Cuisine: Mexican, Taco
Serves: 4
  • 8 corn tortillas
  • 1 pound ground turkey
  • 2 Tablespoons of all natural preservative free Taco Seasoning (I used Penzy)
  • ½ Tablespoon cumin
  • 6 radishes - thinly sliced into rounds
  • Sour cream for serving
  • Chopped cilantro for garnish
  1. Brown the ground turkey in a skillet over medium to medium-high heat. Add ⅔ cup water, the taco seasoning and cumin.
  2. Simmer until the water is absorbed, stirring occasionally.
  3. Warm the tortillas on a griddle pan or skillet or in the oven wrapped in foil.
  4. Serve the ground beef in the warm tortillas garnished with guacamole salsa, radishes, sour cream and chopped fresh cilantro (optional)

guacamole.3 fresh.mex.taco.3

Chile Lime Salmon with Grilled Peach Salsa


Summer on a plate and so easy to prepare!  Our local market had wild caught salmon on sale for $3.99 a pound so this was a very economical dinner.  I dare say this plate along with a couple of extras I served would have probably been a $30.00 dinner in a nice restaurant.  So, we ate al fresco on the patio while watching the baseball game on television, it doesn’t get much better than that on a summer night!  Well, my team lost so I guess a win would have made it a little better.



This grilled peach salsa was so fresh and delicious.  I think grilling the peaches really made a difference as it softens them and gives the salsa a melt in your mouth flavor.  The fresh cilantro, lime juice and jalapeno give it the perfect balance of sweet and spicy.  It could also be put on chicken breasts, pork, fish tacos served in corn tortillas or eaten right out of the bowl with tortilla chips……so versatile.

I used a spice called Tajin for the chile lime marinade on the salmon.  Tajin is a Mexican company that makes spice blends that comes in many different varieties and contain primarily chile peppers and lime.  It is readily available at most stores and inexpensive.

Chile Lime Salmon with Grilled Peach Salsa
Prep time
Cook time
Total time
Recipe type: What's For Dinner?, Main Course
Cuisine: Fish, Salsa
Serves: 4
  • For the Salsa:
  • 2 peaches – cut in half with the pits removed
  • ½ cup small red onion - diced
  • 1 jalapeno – seeds and ribs removed, minced
  • ½ of a large cucumber – seeded and diced
  • ½ cup (or to taste) chopped fresh cilantro
  • juice of ½ of a lime
  • ½ Tablespoon olive oil, plus more for drizzling
  • 1 Tablespoon lime pepper seasoning
  • salt
  • For the salmon and chile lime marinade:
  • juice of 1 lime
  • 2 Tablespoons olive oil
  • 1 teaspoon Tajin spice
  • ½ teaspoon cumin
  • salt
  • pepper
  • 1 large piece of salmon, skin on
  1. For the salmon:
  2. Place the salmon into a plastic zip top bag.
  3. Mix all ingredients for the marinade together and pour over the salmon. Mix it around in the bag so that its evenly distributed over the fish. Tightly close the bag and refrigerate for at least an hour before cooking.
  4. Preheat your grill to medium-high heat (approximately 400 degrees).
  5. Place the salmon skin side down onto a piece of aluminum foil and place on the grill. Grill for approximately 15 to 20 minutes until the flesh becomes opaque and flaky.
  6. Remove the fish and allow it to sit for 5 minutes or so. When you are ready to cut the salmon the skin sticks to the foil allowing the flesh to pull nicely away from it.
  7. For the grilled peach salsa:
  8. Rub the flesh sides of the peach halves with olive oil and sprinkle with a bit of Kosher salt.
  9. Place the peaches, flesh side down, onto the grill.
  10. Grill until softened and grill marks are present, approximately 5 minutes.
  11. Allow the peaches to cool. I chose to remove most of the peach skin as I do not enjoy the texture of it in the salsa.
  12. Mix the rest of the ingredients into a bowl. Once cooled, add in the peaches and toss to combine.
  13. Serve the salmon garnished with the salsa.



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