Charred Corn with Sage

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Corn season is rapidly passing before our eyes, so get it while you can! I snagged a few husks at my grocery store & decided to char them – creating a perfect side to any dish! We paired it with fish tacos, but really any protein will work or add this to a salad & make it a main dish for a light lunch or dinner.

Lets get to it…

  1. Preheat 1T EVOO in skillet
  2. Remove kernals from 2 corncobs & mince 6 fresh sage leaves – set aside
  3. Dice one small yellow onion, add to skillet, cook until soft (~15minutes) then turn heat to high for 1minute & let the onions get a tad more color
  4. Add corn kernels & minced sage leaves to skillet
  5. Cook until corn is partially blackened (~5minutes)

Season with salt & serve warm. Hope you enjoy!

Nutritional Info Per Serving (Serves 2): 155 calories – 8 grams of fat – 20 carbs – 4 grams of protein

Continue reading for ingredient list & original recipe…

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Grilled Sweet Corn (from Erie, PA)


Who needs butter, not me! But for real, people slather butter onto fresh ears of corn and it only takes away from its natural beauty and adds unhealthiness! I love biting into a fresh summer corn to taste that juicy sweet natural flavor – especially when it is from the wonderful Mason Farms in Erie, PA! Yep, brought these back from our mini vacation back home…grilled them up & served them every night this past week (is that too much?!)!

If you have to add anything to your corn, then stick to this topping…

  1. Turn your gas grill on high or prep you charcoal grill
  2. Combine 1t of the following: chili powder, paprika, onion powder, garlic powder, oregano & sea salt
  3. Once the grill is ready, spray it with oil & place husked corn directly on rack
  4. Keep on grill til the corn gets a golden hue or browns (roughly 10-12minutes, rotating often)

Sprinkle on the seasoning & serve!

No nutritional info & ingredient list needed! It is that simple & oh so delicious!

Meatless Monday: Zucchini & Corn Tacos

IMG_6782I love me some corn straight off the grill during the summer months. However, right now I have to make do because our new grill has yet to arrive to Boston. So instead of grilling for this recipe I toasted up the kernels right on my stove – tasty!

Lets get to it…

  1. Heat a large skillet with 1T EVOO & toss in 2C fresh corn (2 cobs) – toast for 5-7minutes (until browning) & set aside in small bowl
  2. In the same skillet add in another 1T EVOO, 3 cloves minced garlic & 1C chopped white onion – let caramelize for 5minutes, then add 4 diced tomatoes and cook for 10minutes
  3. Add 3 chopped zucchinis into the skillet & cook until tender (10-12minutes)
  4. Finally, add in the toasted corn, 1 can rinsed/drained black beans, 1t oregano & S/P to taste

Serve on toasted corn taco shells with monterey jack cheese & wedges of lime to add some zest (and maybe add some sriracha sauce too)!

Nutritional Info Per Serving of Corn & Zucchini Mix (Serves 8 tacos): 130 calories – 1 gram of fat – 29 carbs – 8 grams of protein

Continue reading for ingredient list & original recipe…

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