Easy to whip up Jalapeño Lime and Corn Fritters! They are the perfect end of summer fare.
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making everyday family meals extraordinary
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This post is sponsored by Minute Rice Canada as part of the#WeekdayWin campaign. My Kitchen Love has been compensated monetarily and with product, although all opinions remain my own.
I’ve got another 15 minute meal alert! That’s right, from start to finish this One Pot Tex-Mex Rice is ready to rock the dinner table and your family’s taste buds. Thanks to Minute Rice’s Whole Grain Brown Rice that is ready to eat in 10 minutes, I’ve got a 6 ingredient recipe to fuel the family. And only 1 pot to clean. Greatest weekday ever! Even the tiniest pickiest eaters will jump onboard to devour this dish (well mine did anyways).
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This is what Summer is all about. Fresh produce, grill marks, and dinner where all the dishes can go into the dishwasher. So many things to get excited about. This board is perfect for outdoor entertaining. You are solely working the BBQ so there’s no need to stress about multiple dishes on the stove and I’ve got this whole set-up perfectly timed for you.
Some pro-tips on bbq entertaining, I’d probably start with don’t be at the grill the whole time; people came to see you and prep is the name of the game here. Make sure everything is organized and laid out so you can bbq with ease. Secondly, have everything “outdoor ready”, and by this I mean have a cooler stocked with whatever you’re serving, have the table somewhat set (masons jars with utensils work well), a pile of napkins so you and your guests aren’t running inside every two minutes and so forth. Finally, make it laid back. It’s Summer, it’s a bbq and I’m pretty sure everyone wants to pull up a lounge chair and relax with a cold one in their hand.
This meal would be perfect for those long lazy summer nights. I’m thinking that our Summer Solstice needs this kind of recipe. The kind where life slows down a bit, the ingredients are primarily left “naked” to shine. Good meat and produce need very little to make them taste so delicious and when it’s grilled I think that theory should be further emphasized.
I kept the lid of the grill closed throughout most of the cooking process. I recently read that leaving the grill open for high heat cooking such as steaks results in a crisper exterior on the meat. I’ve yet to thoroughly test this option, however I’m putting it out there in case you feel that steak should be extra crispy without being overcooked.
This was my first time grilling corn successfully. Previously, I would leave the husks on and soak them in cold water before grilling, or give them a quick par-boil. It’s entirely unnecessary to complete those steps. The corn takes a fairly decent amount of time to cook on the bbq, but I love the flavours it picks up from it. Sprinkle with some lime zest and salt and you don’t be disappointed. My kids also get a kick out of eating corn on the cob. It’s a playful way for them to get some extra veg in.
Yields 8
A surf-n-turf bbq board with lots of vegetables and all cooked on the grill!
5 minPrep Time
45 minCook Time
50 minTotal Time
Ingredients
Instructions
Taco Tuesday! Packed with tasty savoury goodness. Adding in the salsa brightens up the dish and lends some fresh flavours. Plus, it’s corn and lime … a continuation of a summer celebration with all the bright colours and flavours that I’m just not ready to give up yet.
If you don’t have all the spices I’ve listed below feel free to use a taco seasoning pack; it’ll work just as well.
Ingredients:
Filling
1 lbs extra-lean ground beef
1 x 14 oz can black beans, drained and well rinsed
2 tsp chili powder
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
Salsa
3 ears of corn, husked and quickly par boiled (about 3 minutes in a rolling boil)
1/4 red onion, chopped and quickly pickled in red wine vinegar (cover in red wine vinegar for 5-10 minutes and then drain)
1 red bell pepper, chopped
1/2 cup roughly chopped fresh cilantro
2 limes, juiced
2 tbsp olive oil
salt and pepper
8 corn tortillas, quickly pan fried as per package directions
Suggested garnishes: shredded jack or cheddar cheese, avocado slices, and lime wedges.
Directions:
Heat a large skillet over medium-high heat and add ground beef. Cook until browned. Drain any excessive fat from pan. Add beans and spices and mix well. Continue to cook until beans are heated and pan is fragrant.
Mix all ingredients together in a medium bowl. Season with salt and pepper to taste.
To assemble place beef mixture on top of tortilla and add salsa. Garnish as desired.
Enjoy!