• Mexican Street Corn and Avocado Salad

    Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija

    Ingredients:

    4 ears of corn, husked (or 3 cups corn kernels)

    1 tablespoon olive oil

    2 ripe avocados, diced

    1/2 cup crumbled cotija cheese (or feta)

    1/4 cup red onion, finely diced

    1/4 cup chopped fresh cilantro

    Juice of 2 limes

    1/4 cup mayonnaise

    1 teaspoon chili powder

    1/2 teaspoon smoked paprika

    Salt and black pepper to taste

    Optional: jalapeño, seeded and finely diced, for heat

    Directions:

    Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob.

    In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper.

    Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick.

    Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 320 kcal | Servings: 4 servings

    #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired

    Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
    Mexican Street Corn and Avocado Salad Zesty Mexican Street Corn & Creamy Avocado Salad with Cotija Ingredients: 4 ears of corn, husked (or 3 cups corn kernels) 1 tablespoon olive oil 2 ripe avocados, diced 1/2 cup crumbled cotija cheese (or feta) 1/4 cup red onion, finely diced 1/4 cup chopped fresh cilantro Juice of 2 limes 1/4 cup mayonnaise 1 teaspoon chili powder 1/2 teaspoon smoked paprika Salt and black pepper to taste Optional: jalapeño, seeded and finely diced, for heat Directions: Heat a grill or skillet over medium-high. Brush corn with olive oil and char for 7–10 minutes, turning occasionally, until golden and slightly blackened. Let cool, then cut the kernels off the cob. In a large bowl, whisk together mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Add the corn kernels, avocado, red onion, cilantro, and cotija to the bowl. If using, stir in jalapeño for a spicy kick. Toss gently to combine, being careful not to mash the avocado. Serve immediately or chill slightly before serving. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 320 kcal | Servings: 4 servings #mexicansalad #streetcornsalad #avocadosalad #grilledcorn #summerrecipes #freshflavors #easyappetizers #healthyentertaining #cotijacheese #limeandcilantro #vegetarianrecipes #cornlovers #quickhealthymeals #bbqsides #zestyeats #mexicaninspired #glutenfreerecipes #colorfulfood #partyrecipes #noovenrequired Grilled corn meets creamy avocado in this bold, fresh Mexican Street Corn Salad! Zesty, cheesy, and ready in just 20 minutes!
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  • Shrimp and Mango Salsa

    Tropical Shrimp with Fresh Mango Salsa

    Ingredients:

    1 pound cooked shrimp, peeled and deveined

    1 ripe mango, diced

    1/2 red bell pepper, diced

    1/4 red onion, finely chopped

    1 jalapeño, seeded and minced

    1/4 cup fresh cilantro, chopped

    Juice of 1 lime

    1 tablespoon olive oil

    Salt and pepper to taste

    Directions:

    In a large bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro.

    Add lime juice and olive oil, then season with salt and pepper. Mix well to create the salsa.

    Gently fold in the cooked shrimp until evenly coated with the salsa.

    Chill in the refrigerator for at least 15 minutes to allow flavors to meld.

    Serve chilled as an appetizer, side dish, or over greens for a light meal.

    Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
    Kcal: 180 kcal | Servings: 4 servings

    #shrimpandsalsa #mangosalsa #tropicalrecipes #freshandhealthy #seafoodlovers #summermeals #lightandeasy #healthyappetizers #easyrecipes #fruitandsavory #cilantrolove #limeflavor #freshingredients #glutenfreefriendly #chilleddish #quickmeals #partyfood #salsarecipe #proteinpacked #colorfulfood

    Brighten your day with this fresh Shrimp and Mango Salsa! Sweet, spicy, and bursting with tropical flavors — perfect for warm weather snacking!
    Shrimp and Mango Salsa Tropical Shrimp with Fresh Mango Salsa Ingredients: 1 pound cooked shrimp, peeled and deveined 1 ripe mango, diced 1/2 red bell pepper, diced 1/4 red onion, finely chopped 1 jalapeño, seeded and minced 1/4 cup fresh cilantro, chopped Juice of 1 lime 1 tablespoon olive oil Salt and pepper to taste Directions: In a large bowl, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro. Add lime juice and olive oil, then season with salt and pepper. Mix well to create the salsa. Gently fold in the cooked shrimp until evenly coated with the salsa. Chill in the refrigerator for at least 15 minutes to allow flavors to meld. Serve chilled as an appetizer, side dish, or over greens for a light meal. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 180 kcal | Servings: 4 servings #shrimpandsalsa #mangosalsa #tropicalrecipes #freshandhealthy #seafoodlovers #summermeals #lightandeasy #healthyappetizers #easyrecipes #fruitandsavory #cilantrolove #limeflavor #freshingredients #glutenfreefriendly #chilleddish #quickmeals #partyfood #salsarecipe #proteinpacked #colorfulfood 🌞🦐 Brighten your day with this fresh Shrimp and Mango Salsa! Sweet, spicy, and bursting with tropical flavors — perfect for warm weather snacking!
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