Mexican Soft Corn Salad Recipe

It’s Josh here today for Josh’s Recipe Thursday. Thanks to everyone for letting us know that you liked the new videocast posted yesterday.

Some bad news to report on the chickens. Our golden hen, Goldanna, was killed last night, probably by a fox. Thankfully all the other chickens and new rooster Chaucer are fine. This lets me know I’ll have to lock up the coop every night from now on.

On a more positive note, Goldanna was the one chicken still not laying, so we’re still getting on average 3 eggs a day. It’s amazing the different colors you can get from laying hens.

Three eggs a day might seem like a lot, but this is actually perfect for us because for the last week Leah and I have been on a Paleo diet, eating only meat, vegetables, and eggs. Between the two of us and James, we can easily eat 5 eggs in one day.

Now speaking of vegetables, Leah can be pretty picky about how her vegetables are cooked. She can’t stand the way I make broccoli because I steam it for an hour or so and it’s too mushy. So here’s a recipe she absolutely loves that’s light and healthy, slightly spicy, but definitely not mushy.

Mexican Soft Corn Salad

Ingredients:
2 – 3 small tomatoes diced
juice of 1/2 lemon or lime
1/4 cup cilantro
small onion diced
1 jalapeno diced
1 ear of corn – cut the kernels off the ear

Heat 1 t of olive oil in your skillet on medium heat and all all ingredients except the cilantro and lemon. Saute and stir until vegetables are soft, about 3 to 5 minutes.

Turn off the heat and add lemon juice and diced cilantro. Garnish with more cilantro and lemon slices and enjoy!

Are you enjoying these recipes on Thursdays? What do you think of a recipe book compiling all our family recipes together? Post a comment below and share your opinion on that idea!

Enjoy,

Josh