June 19, 2016

If it wasn’t for Brian, I would never cook like this. I used to never veer from a recipe, never mind cook without one. B never uses a recipe, unless I ask him to make something specific from my collection of cookbooks or something that I’m craving. He just looks in the fridge and makes something amazing with what we have. Not to mention the kid legit watched Food Network since he was like 5. Lmao. Future Chopped Champion for sure. For a weeknight meal he made a delicious corn and onion salad out of a bag of frozen corn and spices we had in the pantry. It was so simple but so good, I made him write it down in my notebook.

Corn + Onion Succotash-ish, because he wasn’t exactly sure if it was succotash. Haha. So I googled it, naturally…

suc-co-tash (n.) a dish of corn and lima beans often with red and green bell peppers.

I think it qualifies (- the beans). Let’s go with it. I recreated Brian’s dish with inspiration from so many great pictures I’ve been seeing on Instagram and Pinterest lately of Mexican style street corn. It’s traditionally made with grilled corn, Cotija cheese, sour cream, garlic, cilantro, and chili powder but I used what we had in the fridge and came up with my own version so feel free to experiment! We paired the corn with grilled chicken sausages for dinner and I brought the leftovers to work the next day on top of some salad greens.


1 16-ounce bag of frozen corn (I used Trader’s organic)
1 onion, finely chopped
1 garlic glove, minced
1 Tbsp coconut oil
1/2 tsp chipotle powder (optional)*
1/4 tsp chili powder
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne
Juice of 1 lime
2 Tbsp blue cheese, divided
2 Tbsp parsley, roughly chopped

Heat skillet on medium heat. Rinse corn in colander and allow to dry.** This step is crucial to char the corn! Sauté corn in dry skillet until charred, about 6-8 minutes. Remove from skillet and set aside. Add coconut oil to pan. Sauté onion until translucent. Add garlic and cook until fragrant. Add corn back to the pan with lime juice and 1 Tbsp cheese, cook for 1 minute more. Top dish with remaining cheese and chopped parsley. Finish with a squeeze of lime.

Serves 6

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