Southwest Summer Salad (no lettuce)

This is a great side dish to bring to a party or to have with any meal.  This can easily be made ahead of time.  There's one step that has to be done the night before, but it is totally worth it.

Here's what you'll need:


1 bag of Trader Joe's Fire Roasted Corn (found in the freezer aisle)
2 ripe Roma tomatoes finely diced (you must use FRESH tomatoes for this recipe)
2 tablespoons freshly chopped cilantro (stems and leaves)
1 tablespoon pumpkin seeds
1 Haas avocado (not too ripe)
1 fresh lime sliced in half (you just need the lime juice)
1/4 teaspoon fine Celtic sea salt
2 Persian cucumbers (diced - do not peel the cucumbers)

1 shallot (finely sliced)
1 tablespoon of extra virgin olive
1 teaspoon aged balsamic vinegar


The night before preparing this salad, finely slice the shallot and soak it in the olive oil with a pinch of salt.  I know, this part is annoying but you'll be glad you took the time to do this.  The shallot infuses the oil and the results are amazing.

Thaw the entire bag of frozen corn.  You can do this by soaking the corn kernels in room temperature water for about 30 minutes.  If you're in a hurry, you can microwave the corn, but be careful not to overcook the corn.  If you absolutely must use the microwave, zap for 30 SECONDS at a time and check in on your golden, roasted flavor morsels.  My favorite method of thawing is by letting the corn thaw slowly, covered with a kitchen towel, on the kitchen counter.  However you decide to thaw, just make sure to do it.  You don't want to bite into a frozen piece of corn.

Once the corn has thawed, combine the first eight (8) ingredients in a large bowl.  Next, pour all of the olive oil and shallots into the bowl.  Squeeze one half of the lime juice into the mixture, and drizzle the aged balsamic vinegar over the salad.  Toss until everything is evenly coated.  Taste the salad.  If the salad is to your liking, congratulations!  You are ready to serve your Southwest Summer Salad.  If it needs more acidity, squeeze the other half of the lime into the bowl, toss again, and serve.

Enjoy!

Added bonus: This is VEGAN and gluten-free!!!

Plant Based Fire Roasted Corn Chowder

I didn't feel like cooking, but also wanted something quick and warm for dinner.  I looked in our fridge and freezer and came up with a healthy, hearty, and delicious dish.  Here's what you'll need:


1 cup of frozen Trader Joe's Fire Roasted corn
2 cups of water
2 cloves of garlic
1 whole ripe Roma tomato
a pinch of Celtic Sea Salt
Blender
A medium sized sauce pot

Optional garnish:
Fresh cilantro
diced avocado
vegan cream cheese (for additional body)


Preparation:

Place garlic cloves, whole tomato, and water in the blender.  Blend until the tomato has liquefied.  Add 1/2 cup of corn to the mixture.  Blend for roughly 30 seconds.

Pour the smoothie looking mixture into the sauce pan, add salt, and the remaining corn.  Cook on high heat, with a lid on, for roughly three minutes.  Reduce the heat to simmer for 5 minutes.  Turn off the stove, separate the chowder into two bowls and enjoy.