As you can see I am back from my blog vacation.
I decided recently that I needed to take a mental vacation. Do you ever need one of these? I mean I obviously still had to go to my other job that pays the bills, but I have been a little overwhelmed lately.
We are finally all healthy again. The kids and I had the stomach bug one week. The following week Amelia got pink eye. And we are now in the trenches of potty training. So I just need to check out as you can see.
So now I’m back with a vengeance. I have so many great things to share with you like some Chicken Tacos with Peach Salsa, Cherry Margaritas and of course this Mexican Corn Salad. Obviously a Mexican theme going on here – surprise surprise (not).
Now I actually had two versions of this salad and I could not decide which one was better. The first version was more of a Mexican Street Corn Salad with a mayo based dressing. And then this one with a cumin lime vinaigrette. The latter one won out. But don’t worry I’m still trying to perfect some Mexican Street Corn which is my all time fave!
And one of my favorite food blogger friends inspired me to take some time out of the kitchen again to spend with y’all. So check back Friday for a Friday Feedings since it’s been a while!
Mexican Corn Salad
- 2 cans corn drained
- 1 avocado
- 2/3 cup grated Parmesan cheese
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
- 3 tablespoons lime juice
- 1 tablespoon olive oil
- 1 teaspoon cumin
- In a small bowl mix all the ingredients to the dressing and set aside.
- Combine all of the ingredients of the salad in a medium size bowl. Pour dressing on top and toss to fully coat.