#streetcorn

Zesty Mexican Street Corn Chicken Bowl

The lime and cotija cheese combination gives this bowl a bright, tangy edge that cuts through the creamy sauce beautifully. Charred corn kernels mixed with shredded chicken and rice makes for a bowl that feels substantial without weighing you down.

Picture a vibrant summer evening, the air filled with laughter and the scent of grilled corn wafting through the streets. Our Street Corn Chicken Rice Bowl captures that essence, marrying juicy, spiced chicken with smoky, charred corn and a zesty lime crema that dances on your taste buds. It's a fiesta in a bowl, perfect for those nights when you crave a burst of flavor and a touch of nostalgia.

One Pot Kielbasa Pasta 🍝🌭

Ingredients 1 lb kielbasa sausage, sliced 12 oz penne or rotini pasta 1 small onion, chopped 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes, undrained 1 1/2 cups chicken broth 1/2 cup heavy cream 1 tsp smoked paprika 1/2 tsp dried oregano Salt and pepper to taste 1/2 cup shredded mozzarella cheese (optional, for extra creaminess) 2 tbsp fresh parsley, chopped (for garnish) Instructions Sauté the Kielbasa:

In a large pot or deep skillet, heat a little oil over medium-high heat. Add the sliced kielbasa and cook for 3-4 minutes until lightly browned. Remove the kielbasa from the pot and set aside. Cook the Veggies:

In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes until softened and fragrant. Add the Pasta and Liquids:

Add the uncooked pasta, diced tomatoes (with juice), chicken broth, smoked paprika, oregano, salt, and pepper to the pot. Stir everything to combine. Simmer the Pasta:

Bring the mixture to a simmer and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and the liquid has mostly absorbed. Add more broth if necessary to prevent burning or to reach your desired consistency. Combine and Serve:

Once the pasta is cooked, stir in the heavy cream and cooked kielbasa. Let everything heat through, then add shredded mozzarella if desired for extra creaminess. Garnish and Enjoy:

This vibrant rice bowl combines tender chicken, creamy street corn, and a zesty sauce for a refreshing, yet comforting meal. Perfect for a quick weeknight dinner or meal prep, this dish offers a wonderful balance of flavors that will keep you coming back for more.

Pastas are an easy way to feed a crowd. Serve it up simply on a platter in family-style fashion, or plated for a lingering estival repast. One of the precious parts of summer dining in Canada is that we can enjoy our meals either indoors or al fresco. Dining al fresco can be as elaborate or as simple as  you like, and is about the experience of unwinding. 

Mexican street corn, or “elote” is a staple of the street food scene in Mexico City. The word elote comes from the Nahuatl word for corn, and this dish is thought to have originated with the Aztecs. Elote is grilled corn on the cob covered in melted butter, mayo, chili powder, cotija cheese, and lime.

This recipe is a great place to use the glut of herbs in your summer garden. I think it’s almost impossible to have too many fresh soft herbs. If you have chives or edible flowers in your garden, add in to the mix with reckless abandon.

*********** Noodle size is important to consider for each pasta dish you make. It is often better to have a noodle that is of a similar size the rest of the ingredients in the dish, so you can enjoy a bit of everything in one bite.

Mexican Street Corn Pasta Salad Chef Ilona Daniel Serves 6

 1 lb short pasta noodles (such as ditali, rotini, fiorelli, fusilli, or other as preferred), cooked according to package directions

1 cucumber, sliced in half-way lengthwise, seeded and sliced into half-moons)

½ cup cilantro, roughly chopped

½ - 1 cup mild pickled jalapenos, chopped

½ cup red onion, small dice

1 cup cotija (or feta cheese), crumbled

3 cobs of corn

6 radishes, sliced thinly

3 green onions, sliced thinly on a bias for garnish

Dressing:

1 ½ cups sour cream

½ cup mayonnaise

½ cup lime juice, freshly squeezed

1-2 Tablespoons Hot Sauce (I prefer a Mexican hot sauce here)

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoon ground cumin

2 Tablespoons cilantro, chopped

 To prepare the dressing, combine all ingredients in a bowl, and stir to combine.

When tossing the noodles and other ingredients with the dressing, reserve ¼ cup to drizzle over the top of the salad as part of the garnish.

 For the salad:

 To enhance the visual appeal of the dish, reserve a little of all the vegetables to arrange over the top of the dressed pasta salad.

 In a large frying pan over medium heat, add 1 tablespoon of vegetable oil.

Add corn to the pan and cook until the corn is slightly browned.

–OR--

Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs.