Dry-Rubbed Flank Steak With Grilled Corn Salsa

Ingredients

• 2 tablespoons light brown sugar
• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 2 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon granulated garlic
• 1 teaspoon English mustard powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin

Steak And Salsa

• 2 tablespoons olive oil, plus more for grill
• 3 ears of corn, shucked
• ¼ red onion, finely chopped
• 1 jalapeño, seeds removed, finely chopped
• 1 pint cherry tomatoes, halved
• 1 cup fresh cilantro, coarsely chopped
• ⅓ cup fresh lime juice
• Kosher salt, freshly ground pepper
• 1½ pounds flank steak

Preparation

Dry Rub

1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.

Steak And Salsa

1. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
2. Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 Tbsp. oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes. 

3. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.


BAKED CREAMY CHEESY CHICKEN FLAUTAS WITH GUACAMOLE

INGREDIENTS

Flautas

• 2 chicken breasts, cooked and shredded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• ¾ cup corn, canned and drained
• 1 cup salsa, store bought
• ½ cup sour cream
• 1½ cup Tex Mex or Mexican cheese blend
• 10 6 inch flour tortillas
• ¼ cup butter, melted

Guacamole

• 1 avocado
• 1 medium tomato
• ½ jalapeno pepper
• juice from ½ lime
• 1 tbsp cilantro, chopped
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 400 F degrees.
2. In a medium size skillet heat the olive oil. Add onion and garlic and cook until onion is softened, about 3 minutes. Add corn to skillet and cook for another 2 minutes. Add shredded chicken, salsa and sour cream, stir and cook for about 3 more minutes. Remove from heat and stir in cheese.
3. Warm the tortillas in the microwave for about 30 seconds so that they're easier to roll. The chicken mixture should be enough to fill 10 tortillas.
4. Butter a 9x13 inch baking with some of the melted butter. Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Brush with melted butter. Repeat with remaining tortillas.
5. Bake for about 15 minutes or until tortillas turn golden brown.
6. While the flautas are baking, make the guacamole. In a small bowl mash the avocado then add the rest of the ingredients and stir well.
7. Serve guacamole over flautas.

SKINNY TACO SALAD

INGREDIENTS

SKINNY TACO SALAD INGREDIENTS

• 1 head Romaine lettuce, washed and roughly chopped
• 1 avocado, peeled, pitted and diced
• 2 cups cherry or grape tomatoes, halved
• 2 cups fresh cilantro leaves, loosely packed
• 1 cup shredded sharp cheddar cheese
• 1 cup tortilla strips
• 1 can black beans, rinsed and drained
• 1 can whole kernel corn, drained
• 1 can black olives, drained
• half of a small red onion, halved and thinly sliced
• skinny cilantro lime dressing

SKINNY CILANTRO LIME DRESSING INGREDIENTS

• 1 cup fresh cilantro, loosely packed
• 1/4 cup orange juice
• 3 Tbsp. lime juice
• 1 Tbsp. honey
• 1/4 tsp. ground cumin
• 1/8 tsp. salt
• 1/8 tsp. freshly-ground black pepper
• 2 Tbsp. olive oil

DIRECTIONS

THE SALAD

1. Toss all salad ingredients together until combined, or serve "rainbow-style" lined up on top of the lettuce. Drizzle and toss with honey lime vinaigrette and serve.

THE DRESSING

1. Add cilantro, orange juice, lime juice, honey, cumin, salt and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.

Cook Corn on the Cob

Ingredients

• 6-8 ears of corn, husks and silks removed and cut in half 
• 1 cup milk
• 1 stick butter

Instructions

1. Fill a large pot about halfway with water. Bring water to a boil.
2. Add milk and butter. 
3. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to eat.

Corn and Chicken Chowder

INGREDIENTS

• 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
• 6 slices bacon, chopped
• 8 scallions
• 3 medium potatoes (I use Idaho potatoes)
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can (4 ounces, I believe) chopped green chiles
• 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
• Salt and pepper, to taste
• handful of grated cheddar, for garnish

DIRECTIONS

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

Baby corn and noodle fritters

An excellent source of dietary fibre and vitamin C, sweet corn is a healthy choice for your everyday diet. Try them in these delicious, low-fat corn and noodle fritters.

Ingredients

• 85g dried rice vermicelli noodles
• 2 green onions, thinly sliced
• 125g fresh baby corn, thinly sliced
• 1 long red chilli, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/4 cup self-raising flour
• 4 eggs, lightly beaten
• 2 tablespoons peanut oil
• Sweet chilli sauce, sliced green onion, sliced red chilli and mixed salad leaves, to serve

Directions

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.

Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.

Heat peanut oil in a large frying pan over medium-high heat. Using 1/4 cup mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Serve fritters with sweet chilli sauce, onion, chilli and salad leaves.

Slow Cooker Corn and Jalapeno Dip

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Directions

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
Serve immediately, garnished with bacon and chives, if desired.