I love corn salad, especially in the summer. I don’t like the taste of mayonnaise, though, and it’s a key ingredient in most corn salads–so I use buttery spread instead. Try this one out for a barbecue or picnic, it only takes about 10 minutes!
A one-pan dish!
Simmer down now
Quickie Corn Salad
Quickie Corn Salad, on PhD Kitchen
Zero added salt, zero oil, zillions of grams of protein and good carbs. This protein bowl, served hot, is the post-gym food of the future. OH MY GOD.
Everything goes in the pot…
…egg goes in…
…cook until the egg is done.
CHEESE IS ALSO A PROTEIN.
These fritters are baked, not fried, and inspired by my new-found love of Southwest-inspired cooking. This recipe takes a bit of time, but is well worth it. It yields 20-25 fritters–perfect for a party snack!
Black Bean and Corn Fritters with Spicy Sour Cream Dip
They emerge crispy on the outside, and gooey on the inside!
The beans, onion, and spices get their groove on in the processor
A creamy filling
Hold the roasted corn by the husk and get ready to cut the kernels from it
Cutting the kernels
Corn kernels, cilantro, and bean mixture
Everything gets mixed
Scoop the mixture up with a small spoon
Use two small spoons to roll some of the mixture into a ball
Coat the ball in cornmeal
Once the ball is on the parchment paper, press the top down with a spoon
Ready for the oven
Black Bean and Corn Fritter