August is nearing its end, but there's still time to enjoy the summer weather and sunshine! Grab the last bunches of corn, blackberries, and peaches, but make way for celery, melons, and grapes in the fall!
Sunflower Seeds Competition
We're three weeks out from the event - the Sunflower Contest will be held on September 17th, 2022. Be sure to submit your entry this weekend!
Mexican Street Corn Salad
Ingredients
4 cups corn (about 5 ears), cut from the cob
1 tbsp. olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
1/2 avocado chopped
4 tbsp. lime juice (about 2 limes)
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. ground black pepper
1/4 tsp. salt
2 tbsp. sour cream (or yogurt)
2 tbsp. mayonnaise
1/2 cup cotija cheese (or feta), crumbled
Directions
Cut the corn off the cob. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a few more minutes to get the right charred bits.
Transfer the corn to a large bowl and let it cook for a couple minutes.
To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
To serve, garnish with additional cheese and cilantro, if preferred.
