Corn Salsa

Are you ready for Cinco de Mayo?

I sure am...Bring on the margaritas!

And sombreros.

Here's a quick salsa perfect it you need to throw something together last minute. You shouldn't be drinking all that tequila on an empty stomach anyway :)

WHAT YOU WILL NEED:

• 1 12oz bag of frozen corn, defrosted and drained
• 1 tablespoon olive oil
• 2 medium-sized jalapeños, seeds removed and diced *
• 1/2 red onion, chopped
• 3/4 cup fresh cilantro, chopped
• 2 limes 
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

**You can can also use fresh corn. Either cut it directly off the cob or roast it on the grill then cut it off**

**If you want an extra spicy salsa keep some of the seeds from the jalapeños**

Chop your red onion, jalapeños, and cilantro.

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the corn.

Saute the corn until it starts to turn brown.

Mix the corn, onion, jalapeños, and cilantro in a mixing bowl. Squeeze in the juice of the 2 limes and season with salt and pepper.

Serve with tortilla chips!

Have a happy Cinco De Mayo weekend!!

Skillet Cornbread

I got this cornbread recipe from my aunt and everyone always loves it! The sauteed onions give it a different flavor than other cornbread recipes. I use fat free milk and reduced fat sour cream to cut out some of the fat and calories.

If you don't have a cast iron skillet just use a 8" x 8" baking dish sprayed with non-stick cooking spray.

What you will need:

• 1 large onion (diced)
• 1 tablespoon of butter
• 1 tablespoon of olive oil
• 12 ounces of corn muffin mix
• 1 egg
• 1/3 cup of milk
• 1 cup of creamed corn
• 1 cup of sour cream
• 1/4 teaspoon of salt
• 1 cup cheddar cheese (plus more for topping)

Preheat the oven to 425 F

Sautee the diced onion in 1 tablespoon of butter and 1 tablespoon of olive oil until the onion is translucent. Remove from the heat and let cool. Reserve a little bit of the onions for the topping.

Mix together corn muffin mix, egg, milk, creamed corn, sour cream, salt and 1 cup of cheddar cheese. Season with pepper to taste. Add the sauteed onion (minus the reserved onion for topping). Pour the mixture into a cast iron skillet.

    ** I ended up making a 2nd batch of the mix and pouring it on top to have a thicker corn bread

Top the mixture with extra cheddar cheese and the rest of the sauteed onions

Bake at 425 F for 30 minutes. Let cool and enjoy!