cinco de mayo

Deconstructed Mexican Street Corn

Remember that time I told you that you might get three posts in a week.  And then only got one? Blogging is hard these days.  I can’t even say I don’t have the time or energy.  I’m just lazy.  And I’d rather spend my evenings catching up reading about all of you than sharing my own boring daily haps.

We did manage to get out of the house on a week night (gasp!) with Edison to enjoy dinner with friends a couple weeks ago.  Having a kid that goes to bed at 7pm makes week night plans awfully challenging.  But, we made plans to be prepared – and though dinner didn’t start until 6:30, we managed!

It was so much fun to get out of the house and break up our routine a little bit.  Plus, Eddie got to meet three more of our friends!  I hadn’t seen them since before Eddie was born.  Yikes.  We literally had plans with two of them the week Eddie was born, but I wasn’t feeling so hot, so we canceled in hopes of doing it that weekend.  But then, Eddie had to go and be born on Friday and totally hijack our lives.  The nerve.

We then had plans with them to enjoy dinner in their new home a couple months ago and then Eddie had to go and get sick for like a month straight, so once again, we had to cancel.  I mean, the kid was literally shitting on people.  I can’t take my explosive baby into a new home!

But, we finally made it happen.  And it was so much fun.

In the spirit of Cinco de Mayo (since our dinner date was on May 5th!) we obviously had a Mexican themed evening.  As I was madly searching the interwebs for a stellar side dish to bring, I stumbled across this Mexican Street Corn recipe.  Yes, please.

I didn’t want the hassle of grilling corn, nor did I want to expect our gracious hosts to do it for me, so I decided I would just deconstruct it into a yummy side dish!

Deconstructed Mexican Street Corn - mwn

Deconstructed Mexican Street Corn

2 Tbs olive oil
4 c frozen yellow corn, thawed
2 cloves garlic, minced
1 jalapeño, seeded and minced
3 Tbs crumbled feta cheese, plus more for garnishing*
2 Tbs mayo
2 Tbs fresh chopped cilantro
1 1/2 tsp ancho or guajillo chili powder
Juice from two limes
1/4 tsp salt

Heat oil in a large skillet.  Add corn and stir occasionally until toasted.  Add garlic and remove from heat to cool.

In a bowl, combine the toasted corn mixture with remaining ingredients.  Garnish with feta cheese.

You can easily adjust the amount of cheese, mayo, cilantro, chili powder, lime juice, and salt to satisfy your taste buds.  Enjoy!

*You could use cotija, but I couldn’t find it for the life of me.  Feta was a great sub!

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 I think this would be a great dish to bring to any BBQ this summer.  Lots of flavor and it can be served at room temperature!

 

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Layered Taco Dip

Okay.  So, here’s the thing about this dip:

It’s easy. Like, so easy I actually had time to make it.  Take pictures of it.  AND blog about it.

Holy moly.

I know.

That’s pretty damn easy.

Before we get to that – how is everyone!?  I’ve totally dropped off the face of the planet.  I’m sorry (but, not really).  And don’t worry, I’ll have Eddie’s five month update coming this week.  Once I’m over the fact that Eddie is five months old.

Time is flying.

In a nutshell: life is busy. But, good.  Oh, so good.

Big E is healthy.  Big E is happy.  I still love my job.  Craig is still a superstar spouse (99.9% of the time). The dogs are still nuts.  Pretty much the status quo these days.  You might even get a third post from me this week to catch you all up.  Don’t hold me to it.

So.  This dip.  The dip that I slightly altered from this recipe.  I mean, it’s embarrassingly easy as it was originally posted, but I needed to throw this together in .005 seconds in order for Craig to take it Thursday night to a “party” where he watched the first round of the NFL draft with a bunch of other people that actually cared.  I guess Eddie and I didn’t care enough.  (In truth, I didn’t care at all.  In case you were wondering.)  But, it was good for him to get out of the house and be social without the little rugrat and his nagging wife.

Just in time for Cinco de Mayo!

layered taco dip - mwn

Layered Taco Dip
1 oz taco seasoning
16 oz refried beans

8 oz cream cheese
16 oz sour cream
16 oz salsa
small bag shredded lettuce
12 oz sliced black olives, drained
2 c cheddar cheese

Mix taco seasoning and refried beans together, set aside.
Blend together cream cheese and sour cream, set aside.
In a serving dish layer bean mixture, followed by sour cream mixture.  Pile on the salsa, lettuce, and cheese.  Finish it off with all the black olives your little heart desires.

And you’re done.

layered taco dip2 - mwn

Also – as a side note – those Tostito’s Cantina Thin and Crispy chips are my favorite.  So much crunch.  So light.  So delicious.  Quite breakable, but I manage, so I’m sure you can too!

Enjoy your Sundays, loves!