Taco Tuesday Side Dish: Skillet Lime Corn Saute

One bite of these charred bits of roasted corn laced with jalapeno and green onions, doused in lime juice and a sprinkle of queso fresco will having you saying Ole!

I've got the perfect side dish to go along with your next Taco Tuesday meal.  It's my Skillet Lime Corn Sauté.  It's bursting with flavor and takes no time at all to make.

SKILLET LIME CORN SAUTE

All you need is some corn, frozen or fresh work equally well, a little jalapeno and green onion for zestiness, some lime juice and a bit of queso fresco.  5 Ingredients to the tastiest side dish around!  They are perfect with your weekly tacos and will bring a new fresh flavor to the menu.

Don't stop at tacos though.  This side dish is wonderful next to grilled chicken, steak, or fish.  Why not pack this up and take it on a picnic, or even better to a potluck.  This is an easy quick side dish that is so versatile that it goes with just about everything. 

 

When it's summertime and the corn is fresh make use of that and cut the corn off the cob.  When it's any other season a bag of frozen crisp corn will transform into the most wonderful dish.  And by sautéing the corn you will get little bits of charred corn that brings on the flavor. YUM! 

I recommend using a cast iron skillet for this but it isn't absolutely necessary.  Other skillets may not allow you to get that great charred bits of corn that you are after, but it will taste amazing.

Try this with my Chicken & Bell Pepper Tacos for a great menu idea.  We thought it was the perfect combination and you will to!

Enjoy!

Skillet Lime Corn Sauté

serves 4

2 Tablespoon canola oil
2 cups corn (frozen or from 2 fresh corn cobs, cut off)
1 jalapeno, seeded and diced
1/3 c green onions, whites and greens, sliced

2 limes, juiced
queso fresco, crumbled

In a large cast iron skillet, heat oil over medium high heat.  Once hot add in the corn and cook for 3 minutes without stirring.  Add in green onions and jalapeno, stir and cook for 3 more minutes.

Turn off the heat and add the lime juice.  Stir to combine.  Sprinkle with queso fresco.  Serve hot or at room temperature.

Taco Tuesday: Chicken & Bell Pepper Tacos

Chicken tacos get a new lease on life with a bright and tangy sauce all tucked into warm corn tortillas and topped with queso fresco.  Ole!

Do you love Taco Tuesdays but are tired of the same of taco filling week after week?  Well give this tasty recipe a try!  20 minutes and a handful of ingredients is all you need to have a new fast and fresh take on tacos on the table!

CHICKEN & BELL PEPPER TACOS

These Chicken & Bell Pepper Tacos are made with shredded leftover chicken, or you can use a rotisserie chicken for convenience.  Add in some bell pepper, bold tomatillos, onion and a poblano pepper to make a zesty sauce.  Put them all together by tucking the mixture in warm corn tortillas and top them with some queso fresco and you have one heck of a delicious taco!

We make these whenever we have some leftover shredded chicken and a craving for Mexican food.  The saucy veggie mixture takes this ordinary chicken taco over the top, so don't skip this part.  If you've never cooked with tomatillos you are in for a treat.  This if a fruit that is bright green and covered with a paper husk.  Make sure to look for tomatillos with a firm texture.  If they are soft they are already overripe.  Oh, and be sure to remove the paper husk prior to cooking!  You don't want those in there.  Once they heat up during the cooking process the tomatillos break down much like a tomato.  I know you are gonna love these!

Be sure to serve this with some fresh salad, Mexican corn (coming soon) or rice and beans for a complete meal.  

Enjoy your Taco Tuesday, or any other day for that matter!

Chicken & Bell Pepper Tacos

serves 4

2 Tablespoons canola oil

1/2 cup yellow onion, diced
5 fresh tomatillos, (husks removed) washed and diced
1 poblano pepper, seeded and chopped
2 garlic cloves, minced
2 cups shredded chicken (leftover or from a rotisserie)

1 cup red bell pepper, diced (1-2 bell peppers)
1 tsp salt
1 tsp ground cumin
1/2 tsp ancho chili powder
1 lime
8 6" corn tortillas, lightly charred
crumbled queso fresco

Heat oil in a large skillet over medium-high. Add onion, tomatillos, poblano pepper, and garlic. Cook , stirring often, until soft and saucy, about 5 minutes.   

Add in chicken, bell pepper, salt, cumin, and chile powder. Stir to combine. Cook about 5-8 minutes until bell pepper has softened and the chicken is warmed through.  Zest 1/2 of the lime and add it to the pan. Cut lime in half and squeeze the juice from the zested half into the chicken mixture. Stir to combine. 

Serve in warmed and charred tortillas and top with crumbled queso fresco. Cut the remaining 1/2 lime into wedges and serve with the tacos.

  

Brown Sugar Butterscotch Banana Muffins - Small Batch

Hot from the oven, incredibly moist & fluffy 

with golden domed tops.  

You'll fall in love after the first bite!

While everyone else is posting pumpkin everything, I'm easing in to the fall flavors this year.  Starting off light since we are still in the "heat" of things in Los Angeles.  

I was thinking about what flavors remind me of fall and then Halloween came to mind, and then of course candy flavors started popping in my head.  Do you remember eating Butterscotch candies when you were young?  Mom used to by these hard candies that were round and butterscotch flavored.  Boy did I love those candies.  

Butterscotch definitely comes to mind when I think of fall.  I don't have any of those little hard candies anymore but I know I have a bag of butterscotch chip in my freezer!  So today's recipe is for the all those butterscotch lovers out there.

BROWN SUGAR BUTTERSCOTCH BANANA MUFFINS

This muffin turned out so delectable!  I took my base recipe for banana muffins, added some brown sugar for a warm flavor and added some sweet caramelly butterscotch chips for those wonderful fall feels.  

There's no such thing as a dry crumbly muffin in my house!  Mine are always outrageously soft and moist.

This batch makes about 8 muffins, standard size, or can be used to make mini muffins which are great after school snacks or take-alongs.  Note: Make sure to decrease the bake time when making mini muffins.

Hot from the oven, incredibly moist and fluffy with golden domed tops, you’ll fall in love with one bite!

Enjoy!  

  

Brown Sugar Butterscotch Banana Muffins

Yield:  6 large muffins, plus some batter leftover to fill 1-2 more, or 5 minis

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 tsp vanilla

1 1/2 c flour
1/2 c brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/3 c butterscotch chips

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil and vanilla.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in the butterscotch chips, leaving a few back to place on the tops of the muffins.

Using a cookie scoop, add batter to the individual muffin tins.  Add the remaining chips on the tops of each muffin.  Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.