• Mexican Street Corn Salad

    Recipe adapted from Diane Morrisey.



    • Juice of 1 large lime
    • 1 tsp. cumin
    • 1/8 tsp. cayenne
    • 1 tsp. smoked paprika
    • 1/2 tsp. black pepper
    • 1/2 tsp. salt
    • 3 TBSP sour cream
    • 3 TBSP mayonnaise

    Corn Salad:

    • 2 TBSP olive oil
    • 6 c. quality frozen corn (can use fresh or canned)
    • 1 red bell pepper, chopped
    • 1/2 small red onion, finely chopped
    • 1 bunch of cilantro, chopped
    • 5 green onions, chopped
    • 1 jalapeno pepper, diced
    • 1 c. cotija or feta cheese, crumbled


    1. Dressing: In a bowl combine lime juice through mayonnaise and mix until smooth and combined.
    2. Corn Salad: Heat the olive oil in a large skillet over medium high heat. Add the frozen corn and allow to char for about 5 minutes (may take longer). Resist the urge to move the corn around the pan, because the corn won’t caramelize if you do. Transfer the corn to a large bowl and add the red pepper, red onion, cilantro, green onions, and jalapeno peppers, and mix to combine. Add the dressing and mix. Taste and adjust lime juice, salt, and pepper, as needed. Top with cotija or feta cheese.

    Mexican Street Corn Salad:

  • Strawberry Poppy Seed Chicken Salad

    Recipe adapted from Amy Hannon of Euna Mae’s.



    • 1 1/2 c. strawberries, halved
    • 1/4 c. champagne or rose vinegar
    • 1/2 tsp. salt
    • 1 TBSP sugar
    • 1-2 TBSP honey, plus more if needed
    • 1/4 c. mayonnaise
    • 2/3 c. light olive oil
    • 1 TBSP poppy seeds


    • 6-8 c. mixed lettuce
    • 1 rotisserie chicken, breast meat pulled
    • 2 c. fresh strawberries, halved
    • 1/2 – 1 red onion, sliced
    • Honey roasted pecans, or any pecan
    • Crumbled feta


    1. Dressing: In a blender or food processor, combine combine strawberries, vinegar, salt, sugar, honey, and mayonnaise. Blend for a few seconds until smooth. Add the olive oil and poppy seeds and blend until the dressing comes together. Taste and adjust seasoning as necessary.
    2. Salad: In a large serving bowl, or individual bowl/plates, add the lettuce and lightly toss with dressing, then add the chicken, strawberry halves, onion slices, pecans, and feta and drizzle with more dressing.

    Strawberry Poppy Seed Chicken Salad: