10 mins
Cook time 10 mins Total time 20 mins The easiest and tastiest cheesy corn fritters served with a light tomato and avocado salsa. Kid-friendly and totally delicious! Serve it for brunch, lunch or a light dinner. Author: Bake Play Smile Recipe type: Snacks Serves: 6 large (or 16 mini) Ingredients
Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt
Can't decide between fajitas with grilled peppers and onions and a big cheesy steak quesadilla. Cayenne chile powder is in a salt shaker on the table instead of black pepper and I remember when I was little my mom put it in everything from peanut butter to spaghetti and cottage cheese & pineapple
Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix
The fritters are actually pretty light with the fresh corn kernels, the burst of lime and cilantro and the fresh bell pepper and spicy jalapeno, all in a light batter
” The mother answers her with one of the best answers ever, “It is called a Corn Fritter. This week I am sharing another recipe with you called “Tomato Cucumber Salad
Serve withavocadotomatosalsa and mangetouts. I found some nice tuna steaks at the fishmonger today and wondered how I could cook them with out firing up the grill
Top the meat with sliced avocado, sliced tomato, and sliced jalapenos. Place the tomatoes, onion, garlic cloves, and chiles on a baking sheet lined with aluminum foil and drizzle with the olive oil
Corn and PLUM TomatoSalsa. Lay salmon on top of potatoes, and top each piece withsalsa. It’s hard to believe we’re in Utica with the forecast predicting so many days of sun
What I did next was marinate some salmon fillets in this delicious sauce for a couple of hours and then simply pan-fried it and served it with some ciabatta bread and an avocado – tomatosalsawith a lime juice dressing
For Father’s Day this year I am planning to pull out the grill and throw together an awesome & brunch including Mexican Grilled Avocado Eggs with Fresh TomatoSalsa (read on for the recipe
Meanwhile, chop the tomato and avocado and place in a small bowl. The salsa alone could be made as a dip with chips or put on fish or baked chicken as well
and smothered with a limey avocado, corn, red bell pepper, jalapeño, and olive salsa. The tostadas are made from round wonton wrappers, instead of corn tortillas, so they’re crisp and tender
Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 minutes on the second side or until outsides are golden brown and chicken is fully cooked through*
And as for tomatoes, well, who doesn’t love cherry tomatoes in the summertime. zucchini noodles with a creamy avocado sauce, topped with charred corn and spicy shrimp
No better way to usher in summer and salads and all things light and refreshing than to do it with this Mexican tomato and corn salad which is quite possibly the tastiest little veggie-salad-side dish to make it’s way to our summer spread
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