ilantro and lime juice.
Corn Salsa -- As the soup is simmering
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
Combine pork, oil and seasoning mix in a medium bowl; toss to coat.
Warm the tortillas according to the package directions.
For the salsa, combine the corn, tomato, onion and cilantro in a medium bowl.
Heat an oiled grill pan or large skillet on medium-high heat. Cook the pork until browned and cooked through.
Serve the pork wrapped in tortillas with corn salsa, lettuce and sour cream.
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
br>Meanwhile, to make the corn salsa, combine all ingredients.
Serve
Preheat the grill on medium heat. Combine sugar, oregano, spices, oil and 1/4 cup water in a medium bowl. Rub rub spice mixture all over ribs. Grill, with lid closed for 45 mins, or until browned all over and cooked through.
Meanwhile, for the grilled corn salsa, grill corn until tender. When cool enough to handle, cut kernels from cobs. Combine kernels with remaining ingredients in medium bowl; toss gently to combine. Serve with ribs and warmed tortillas, if desired.
Preheat the oven to 350\u00b0F. Brush chicken with olive oil and toss in bowl with Cajun spice mix. Make sure each portion is covered thoroughly. Adjust amount of seasoning according to taste. Place chicken on parchment paper-lined baking pan.
Bake for 30-40 mins or until cooked through.
Meanwhile, in 2 separate bowls mix all ingredients for corn salsa and guacamole.
Serve chicken with salsa, guacamole, and lime wedges on the side.
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Cherry Tomato and Corn Salsa:
Bring large pot of
he Salsa: In a bowl, gently stir together the avocado, corn, tomato
1) In a pot combine oil, vinegar, and sugar.
2) Bring to boil to melt sugar, then cool.
3) Drain and rinse the cans of beans and corn in a large mixing bowl.
4) Mix the diced vegetables together with the beans and corn.
5) Pour cooled liquid over and refrigerate at least 2 hours.
6) Drain to serve. Serve with tortilla scoops.
To make corn salsa: Heat half of the olive
mall saucepan, combine 1 cup corn oil and 1/4 cup
For Hummus:Mix all ingredients together in a food processor.
Put Corn Salsa on top, Cover, then chill until ready to serve.
Corn Salsa: Put all ingredients into a medium-large sauce pan.
Cook on medium-low temp for 10 minutes, covered and then an additional 5 minutes, uncovered.
Put on top of finished Hummus.
Preheat grill. Grill corn 4 inches from heat source, turning frequently, for 10 mins, until cooked.
Season steak and grill for 2-3 mins per side, until browned and cooked medium rare. Set aside to rest for 5 mins.
Meanwhile, to make the salsa, combine tomato, onion, pepper, cilantro, garlic, lemon juice and oil in a bowl. Remove corn from cob and mix into salsa. Season to taste. Slice steak and serve with corn salsa.
et rest while making salsa.
Add corn to now-empty skillet
n medium bowl, combine all salsa ingredients and season with salt
Mix oil and seasoning mix in a large bowl. Add pork; toss to coat. Refrigerate for 15 mins.
For the salsa, mix corn, tomato, onion and cilantro in a medium bowl. Set aside.
Warm the tortillas according to the package directions.
Cook pork on a heated, oiled grill pan or in a large skillet until pork is browned and tender. Serve pork wrapped in tortillas with corn salsa, lettuce and sour cream.
Preheat grill to medium-high. In a bowl, combine corn, salsa, scallion, cilantro and orange juice. Season. Set aside.
Combine dry rub, honey mustard, vinegar, thyme and oil. Brush 1/2 over chicken then grill for 10 mins, turning once, or until a thermometer inserted in the thickest part of chicken registers 165\u00b0F. Brush with remaining mixture. Let rest for 5 mins before serving with salsa.
Heat 1 tbsp oil in a large frying pan over medium heat. Saute onion, garlic and chili flakes for 2-3 mins, until tender. Let cool then combine with tuna, breadcrumbs, cilantro and egg. Season then shape into 4 patties.
To make the avocado and corn salsa, combine all ingredients. Season to taste.
Heat remaining oil over medium heat. Cook patties for 4-5 mins per side, until browned and cooked through. Place arugula on bottom buns. Top with a tuna patties, salsa and top buns. Serve.
b>salsa, heat remaining oil in a saucepan on medium heat. Cook corn