vegetarian – The Salty Nerve

Street Corn Salsa

carinakyriacos — Thu, 22 Sep 2022 15:24:58 +0000

Hold onto your seat because this Street Corn Salsa is about to have you wanting to put it on everything. Perfect for any Mexican-style dish like these spicy chicken adobo quesadillas or have it out at your next party. This savory mix is so easy to make and tastes like festival season from the moment it touches your taste buds.

What you will need.

Yellow corn · Mayonnaise · Jalapeno · Lime · Garlic · Green Onions · Olive Oil · Smoked Paprika · Fresh Cilantro · Cotija Cheese

Yellow Corn: Fresh corn is always best, BUT canned Crispy Sweet Yellow Corn works perfectly if fresh corn is not in season. Just brown it in a pan like you would a whole corn cob before tossing it in the bowl so you have that charred taste.

Cotija Cheese: If you can’t find it, you can substitute grated Parmesan or Romano in place of the Cotija cheese.

Smoked Paprika: This is a MUST for that hint of smoky flavor. If you are wanting more of a smoky chipotle flavor, you can add 1/2 tsp of the adobo sauce the chipotle peppers come in and use it to replace the smoked paprika.

Start with brushing the corn with olive oil. Heat up a cast iron skillet over medium heat and sear the corn on all sides for about 2-3 minutes per side. If you are using canned corn, toss the corn in olive oil before placing it on the pan.

You want the corn to have a slightly golden brown color, but not burnt. Using a serrated or sharp knife, cut the kernels off the cob and place them in a large bowl.

Add in the remaining ingredients and mix them together to incorporate them all together. Then chill in the fridge for 15-20 minutes for the best flavor or you can eat it right then and there. Once it’s chilled serve with your favorite tortilla chips.

WARNING: Try to save some before you put it out as this will go FAST!

This Street Corn Salsa is a major crowd pleaser and won’t last long so make sure you get a few bites in before it’s all gone. I usually keep some set aside in a food container hidden in the fridge so I can snack on some later since I NEVER have leftovers when I make it.

Go ahead, get creative and add in your favorite ingredients like avocados, red onions, diced bell peppers, cucumbers, or even tomatoes. There are so many variations you can do with this to spice it up to your liking. Try it out and then play with it to find that perfect blend of flavors you like.

It’s the perfect pair with some Easy Chipotle Shrimp tacos or Chicken Adobo Quesadillas, and so many other Mexican-based dishes. Need a quick snack to put out at the food table for your party? This Street Corn Salsa has your back and will be the hit of the party. You’ll get asked on more than one occasion for the recipe. Just send them this way for the recipe!

Store Leftovers: Trust me, you won’t have many leftovers unless you stash some away before putting them out. Store in an airtight container and refrigerate for up to 2-3 days. No heating is required. Just enjoy it cold.

Make Ahead? This is the perfect salsa to make ahead. Just make it as instructed and store it in an air-tight food container until you need it the next day. Need to make it for a large crowd? Double up the recipe and you’ll have plenty to go around.

Street Corn Salsa

Course Appetizer, Side Dish, Snack

Cuisine Mexican

Keyword 25 min, 25 min or less, appetizer, chip dip, corn, corn salsa, easy, quick, side dish, Sides, snack, vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings (2 cups salsa)

Calories 114kcal

Ingredients

2-3 cobs corn shucked
2 tsp olive oil extra virgin
1 tbsp mayonaise
1 clove garlic minced
1 tsp lime zest
1 tbsp fresh lime juice ½ whole lime
1 tbsp scallion chopped
1 tbsp crumbled Cotija cheese or Parmesan cheese
1 tsp fresh cilantro finely chopped
½ tsp smoked paprika or chili powder
1 jalapeno diced
¼ tsp kosher salt

Instructions

Brush the shucked corn cobs with 1 tsp olive oil.
Using a cast iron skillet (or grill) cook the corn for about 2-3 min on each side until kernels start to turn golden brown and are tender.
Once cooked, cut kernels off the cob and set aside to cool.
In a large mixing bowl, mix the remaining ingredients.
Toss the corn kernels into the bowl and toss to fully coat.
Serve at room temp with tortilla chips or use to top any mexican based dish.

Notes

Go ahead, get creative and add in your favorite ingredients like avocados, bell peppers, cucumbers, or tomatoes.

Store: Put leftovers in an airtight container and refrigerate for up to 2-3 days.

Nutrition

Briam (Greek Roasted Vegetables)

carinakyriacos — Sun, 17 Jul 2022 15:12:26 +0000

This post may contain affiliate links. Please read my disclosure policy.

Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. BONUS: You get to use all those extra veggies that you have growing in your garden. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it’s Vegan friendly!

Here’s what you’ll need.

Zucchini [2] · Yellow Squash [2] · Gold Potatoes [3] · Fire-Roasted Diced Totamoes [28oz can] · 4 Cloves of Garlic [minced] · Medium Red Onion · Dried Oregano · Dried Rosemary · Fresh Chopped Parsley · Olive Oil · Salt + Pepper · Feta Cheese [not pictured]

Fire-roasted tomatoes are a MUST! They bring so much flavor to this dish.

Can’t find any fire-roasted tomatoes? Don’t worry! You can make your own!

Just take around 2 lbs of halved tomatoes and place them on a baking sheet and broil in the oven for 3-5 minutes or until the skins are wrinkled and charred, but not burnt. Dice them up and you’re good to go.

If using a can, make sure to reserve 1/4 cup and drain the rest of the juices to prevent excess liquid during cooking.

Arrange the vegetables in a casserole dish over half of the drained fire-roasted tomatoes. Top with the remaining tomatoes and cover.

Fill the casserole dish with half the drained fire-roasted tomatoes spread around. You can arrange the sliced veggies vertically in rows [pictured on left] or horizontally laying flat in a 9x13 casserole dish and top with remaining tomatoes and 1/4 cup reserved juice. I used a dish that has a lid, but you can use aluminum foil to cover the top to prevent burning the vegetables during cooking. Make sure to tent the foil a bit to avoid touching the veggies.

Got picky eaters? I promise this dish will please them. My kids loved it, and they are the pickiest of eaters when it comes to their veggies. The veggies are so tender and flavorful from the savory fire-roasted tomatoes that they won’t fight you on it.

Want to add in some protein? Grab some chicken thighs and season with olive oil, oregano, rosemary, and garlic, and roast them in the oven while cooking for the last 30 minutes. It’s the perfect pair for this dish.

Have some leftovers? Store it in an air-tight food container and store it in the fridge. Reheat in the oven at medium heat until warm throughout. This dish is great for making the night before and reheating the next day when you want it fresh out of the oven. Just add in the feta the day you reheat it rather than when cooking it ahead of time.

Briam (Greek Roasted Vegetables)

Looking for that perfect summer dish that is loaded with fresh seasonal veggies? This easy to make Briam dish is perfect for those nice summer night dinners on the patio. Drizzle on some greek olive oil with oregano, rosemary, and parsley and you have an amazing low carb dinner. Skip the feta and it's Vegan friendly!

Course Main Course

Cuisine Mediterranean

Keyword feta, fire-roasted tomatoes, olive oil, oregano, potatoes, roasted vegetables, rosemary, vegetarian, yellow squash, zucchini

Prep Time 15

Cook Time 1 20

Servings people

Equipment

Cassserole Dish or Dutch Oven With a lid or tent with aluminum foil

Ingredients

2 zucchini cut into 1/4 inch slices
2 yellow squash cut into 1/4 inch slices
3 gold potatoes cut into 1/4 inch slices
1 medium red onion cut into 1/4 inch slices
28 oz can of Fire-Roasted Dices Tomatoes you can also use crushed, drained + reserve 1/4 juice for later
4 cloves garlic minced
3 tbsp extra virgin olive oil greek is preferred
2 tsp dried oregano
1 tsp dried rosemary
½ cup fresh parsley chopped
¼ tsp Salt + Pepper
2 tbsp greek feta cheese crumbled (optional)

Instructions

Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices and place in a large bowl to season.
Add 3 tbsp olive oil, 2 tsp dried oregano, 1 tsp dried rosemary, 1/2 cup chopped fresh parsley, 1/4 tsp each of salt + pepper, and 4 cloves of garlic minced. Mix to evenly coat each vegetable slice. Make sure to pull apart any that may have stuck together.
In a casserole dish or dutch oven, coat the bottom with half of the drained fire-roasted tomatoes. Arrange the vegetables in a casserole dish and top with the remaining tomatoes and cover. You can use aluminum foil to tent over the vegetables.
Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes. You can omit this step if you want to make it Vegan friendly.

Olive Oil Fries

carinakyriacos — Fri, 18 Feb 2022 19:11:42 +0000

This post may contain affiliate links. Please read my disclosure policy.

These olive oil fries are the perfect side to dress up any dish. Think…fries on the next level kind of good. They are an elegant form of the traditional french fry you’ll want to have with all your meals.

You will need 4-5 gold potatoes, or you can use Sunlite Potatoes. Cut them into 1/2 inch wedges.

Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.

With a sheet pan (or two) lined with paper towels, fully dry the fries.

Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F. Working in batches, put in enough fries without overcrowding the pan. Cook for 6 min, then allow draining on a cooling rack pan while you fry the next batch.

Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min. Place the fries back on the cooling rack to allow the oil to drain once more time.

In a large bowl, add the fries, salt, and parsley and toss to coat. Serve warm along with tzatziki sauce, or just by themselves.

Olive Oil Fries

These olive oil fries are the perfect side that dresses up any dish. Think, fries on the next level kind of good.

Print Recipe
Pin Recipe

Prep Time: 2 10

Cook Time: 16

Total Time: 1 10

Course: Side Dish

Keyword: 20 min, 20 min or less, easy, Fries, olive oil, Potato, Sides, vegetarian

Servings: servings

Calories: 300kcal

Equipment

1 Deep Fryer You can also use a large frying pan with 1/4in oil.

Ingredients

5 each sunlite potatoes, or (gold) cleaned with skin on
Olive Oil (enough to cover ¼ of the bottom of a frying pan)
sea salt, to taste
1 tsp fresh parsley chopped

Instructions

Cut the potatoes into ½ inch wedges. Each potato should be able to do 12 wedges.
Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.
With a sheet pan (or two) lined with paper towels, fully dry the fries.
Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F.
Once the oil reaches 325°F, working in batches, put in enough fries without overcrowding the pan.
Cook for 6 min, then allow to cool on a cooling rack pan while you fry the next batch.
Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min.
Place the fries back on the cooling rack to allow oil to drain.
In a large bowl, add the fries, salt, and parsley and toss to coat.
Serve warm with your favorite dipping sauce, or just by themselves. Enjoy!

Nutrition

Calories: 300kcal

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vegetarian – The Salty Nerve

Street Corn Salsa

Street Corn Salsa

Ingredients

Instructions

Notes

Nutrition

Briam (Greek Roasted Vegetables)

Cut Zucchini, Squash, Red Onion and Potatoes into 1/4 inch slices.

Season the vegetables in a large bowl.

Arrange the vegetables in a casserole dish over half of the drained fire-roasted tomatoes. Top with the remaining tomatoes and cover.

Cook for 45 minutes. Remove cover and top with 2 tbsp crumbled feta cheese. Cook uncovered for another 30-35 minutes.

Briam (Greek Roasted Vegetables)

Equipment

Ingredients

Instructions

Olive Oil Fries

Olive Oil Fries

Equipment

Ingredients

Instructions

Nutrition