Luciana Fuster

Stephanie Cam

Mexican Street Corn Slaw
Ingredients:
4 cups shredded cabbage or coleslaw mix
1 cup corn kernels (fresh, canned, or frozen)
1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup crumbled cotija cheese (or feta cheese)
1/4 cup chopped fresh cilantro
1 jalapeño, seeded and finely chopped (optional)
1 clove garlic, minced
1 tablespoon lime juice
1/2 teaspoon chili powder
Salt and pepper to taste
Lime wedges, for serving
Instructions:
Prepare the corn: If using fresh corn, grill or boil it until slightly charred, then cut the kernels off the cob. If using frozen corn, thaw it; if using canned corn, drain and rinse it.

Make the dressing: In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lime juice, chili powder, salt, and pepper.

Assemble the slaw: In a large bowl, combine the shredded cabbage or coleslaw mix, corn kernels, chopped cilantro, chopped jalapeño (if using), and crumbled cotija cheese.

Mix in the dressing: Pour the dressing over the cabbage mixture and toss until everything is well coated.

Chill and serve: Cover the slaw and refrigerate for at least 30 minutes to let the flavors meld together. Before serving, taste and adjust seasoning if needed. Serve with lime wedges on the side.

Enjoy your Mexican Street Corn Slaw as a delicious side dish or topping for tacos!

Bus Stop

Zucchini Cheese Bread
Cheesy Zucchini Bread with a Hint of Garlic
Ingredients:
2 cups shredded zucchini
1 cup shredded cheddar cheese
2 cups all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup unsalted butter, melted
1/4 cup milk
2 eggs
2 cloves garlic, minced
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/4 teaspoon cayenne pepper for a hint of spice
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, combine the shredded zucchini, cheddar cheese, and Parmesan cheese.
In another bowl, whisk together the melted butter, milk, eggs, and minced garlic until well combined.
Add the wet ingredients to the zucchini and cheese mixture. Stir until evenly combined.
In a separate bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne pepper (if using).
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely before slicing.
Prep Time: 15 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 10 minutes

Kcal: 280 kcal | Servings: 10 servings