Mexican-ish corn salad with bonus beverage (hibiscus-lime-coconut cooler)

I went for a walk around Warren Park today.  After many very hot days, the weather was mild and the breeze cool.  As always,when the weather isn’t too cold, the Mexican food vendors were out.  I like the corn they serve with mayonnaise, cheese, margarine and chili pepper, but I can’t eat it anymore–it has forbidden foods like dairy and canola oil.  But it just so happened that I had three lovely ears of corn waiting for me in my refrigerator from Angelic Organics, so that gave me an idea, which was:

100_3022 MEXICAN-ISH CORN SALAD:

Ingredients:

3 ears corn, peel remove as much of the string as you can

1 1/2 to 2 Tablespoons butter (or dairy free butter alternative)

2 Tablespoons mayonnaise (I use Hain Safflower Mayo)

2 Tablespoons fresh basil, finely chopped

1 1/2 ounces vegan or real cheese, chopped or shredded or crumbled (I used 2 slices of Field Roast vegan chao slices, creamy original, but you could use any non-dairy cheese you like or chihuahua or anejo or cheddar or even parmesan or romano)

Salt to taste

You could also add chili pepper flakes or powder.

Instructions:

Put the cleaned corn into a pot of cold water and bring to a boil.  I usually just boil it for about 5 minutes, so it’s still pretty crunchy,  You could also cook it on the grill, if you want (If you do, leave the husks on, remove the strings and soak in cold water for a few minutes first).

Cut the butter into a few pieces and place it in a bowl with the basil.

I cut the corn off of the cob after it finished cooking, then added it to the bowl, so it melted the butter.  Add the mayo, cheese and salt and stir.  Adjust seasonings and add chili, if desired.

If you prefer to eat your corn on the cob (I would if it wasn’t for certain tooth challenges), soften the butter and mix everything besides the corn together and mush it onto the corn.

It probably wasn’t the best balanced dinner ever, but it sure tasted good!

Bonus Beverage

Hibiscus-lime-coconut cooler
Hibiscus-lime-coconut cooler

Hibiscus-lime-coconut cooler

I had some hibiscus flowers that one of my dear families from my Parent-Child class gave me.  Yesterday I put a small handful of them into a liter jar with water and made sun tea.100_3020

Tonight as I was making my salad, I noticed I had a box of coconut water and inspiration struck!

How to make Hibiscus-lime-coconut cooler

Pour hibiscus tea into a glass (or jar) fill it almost halfway.  Add a few squeezes of lime juice (I used bottled–don’t tell anyone) and fill the rest of the way with coconut water.

It tastes good and refreshing!

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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