MONDAY MUSINGS: GOING VEGAN?

 As I spoke about in  MIDWEEK MUSINGS 

this week I had a learning curve making a vegan picnic. 

The recipe for Mexican Street Corn Salad seemed easy enough if one knows where to find the supplies...

Whole Foods came through for me which is ironic as I visited one of their suppliers TBD while I was in Carmel. Full circle in one week's time no less...

It's been a while since I shared a recipe but this one is a keeper.

• 4 ears  corn /canned/ frozen corn kernels ~ 6c 

• ½ t salt

• 1/2 c red onion chopped

• 1/2 red pepper chopped

• 2 med. fresh jalapeno seeded peppers chopped  

• 2 cloves garlic, chopped

• 1 t ground cumin

• ¼ c mayonnaise

• ¼ c chopped cilantro

• 2 T grated cotija cheese

• 2 T lime juice

1. Grill greased corn ( I used olive oil) and salt/ cook in skillet

2.  Cook / stir until slightly charred, about 5 minutes. ( i added the red pepper too)

3. Add onion, jalapeños, garlic, red pepper, and cumin; cook until fragrant, about 1 minute.

4. Stir in mayonnaise, cilantro, cotija cheese, and lime juice. 

5. Serve warm or at room temperature.

This is definitely a crowd pleaser.

I served with Scoop chips but you can have tortillas...

ENJOY