Corn on the cob (eaten outside) is a staple from my childhood. I have joyful memories of crunching down on freshly boiled and buttered cobs with my family and grandparents.
I was inspired to make this recipe after eating in the taco joints that have opened up in Toronto in recent years. It is so simple to make in the summer when local corn is fresh and delicious.
The sweetness of the charred corn tastes incredible alongside the lime and slightly spicy sauce. Note: it is not too hot, I lightly sauced the cob I gave to my toddler and he gobbled it up.
Traditional recipes would call for the cheese to be cotija cheese. If you have time to get to a Latin grocery store you can find it there. Feta is an excellent substitute, and that’s what I used.
4 cobs of corn
2 tbsp salted butter
2 tbsp mayonnaise
1/4 tsp chili powder
juice of half a lime (slice up the other half for garnish)
optional toppings: fresh cilantro and crumbled feta
Husk and wash corn. Boil the corn for five minutes. While the corn boils combine all the remaining ingredients for the sauce. Drain corn and heat barbecue to 400 degrees. Grill the corn for 10 minutes turning often until browned on all sides. Remove corn from the grill and top with the sauce (I use the back of a spoon to rub it on) and sprinkle of feta.
Serve with lime wedges, chopped cilantro and more feta. I used the leftover sauce in a chicken sandwich and it was divine. So you can feel free to put it in the fridge and use for another dish, just give it a quick stir first.
This post was sponsored by Metro and all ingredients used in the recipe were purchased there. I only accept sponsorships and collaborations from brands and companies I love and trust, and I always share with my readers when a post is sponsored. In this case I was thrilled to work with Metro to purchase all these healthy summer ingredients and develop this recipe. Hope you enjoy it!
I brought kale into my life with this recipe! Two years of tinkering and I thought it time to share. The secret tricks to this being healthy and absolutely delicious are fresh lemon juice and a quick massage of the kale with the dressing. Unlike most salads, the kale leaves hold up to the dressing, and once tossed and dressed this salad tastes better an hour after mixing or a day later. It’s a great side dish for just about any protein, or stirred into quinoa for a quick quinoa salad. Hello leftover lunches.
best kale salad
head of kale washed and chopped into 1 or 2 inch strips
1/4 cup olive oil
juice of 1 lemon
salt and pepper to taste
1 and 1/2 tsp honey or maple syrup
1 and 1/2 tsp dijon mustard
2 cloves garlic chopped
pinch red pepper flake
3/4 cup grated parmesean cheese (half goes in dressing, half on top)
handful toasted slivered almonds
handful dried cranberries
I find it easiest to chop the kale, then wash it in a salad spinner. Another quick trick is to measure the olive oil and whisk the dressing together in the same glass measuring cup. Less clean up! Combine all ingredients for the dressing, reserving half of the grated parmesean. Pour the dressing over the kale in a large bowl. Massage the dressing into the kale (30 seconds max). Top with remaining cheese, nuts and cranberries and that’s it. I have made this dozens of times and find it tastes best after hanging out covered with cling wrap in the fridge for an hour before serving.
This bbq chicken is huge on taste and short on prep time. I came up with it the summer Oscar was born and just remembered it the other day. Depending how much time you have you can marinate it for as little as one hour or overnight. I’m often short on time and dinner hour is approaching (eeek..again!) and I’ve had success marinating in just one hour. My three year old loves this chicken. Feel free to add more siracha if you like more spice.
6-8 boneless skinless chicken thighs
2 tbsp soy sauce
1 tbsp siracha
2 tbsp ketchup
3 cloves garlic roughly chopped
Combine all ingredients in a glass or ceramic bowl, cover and refrigerate. Grill on the bbq at 375 degrees turning once. I’ve served this with quinoa and a kale salad or arugula salad.
These are the best beef kebobs for a winter supper. Middle eastern flavours served with rice and a yogurt sauce that tastes amazing and takes two minutes to assemble.
Warming, filling, and perfect for this polar freeze Toronto has experienced this winter. The recipe made enough for our family of three (and a pregnant me) to have for two dinners. So I would say serves 4-6 people.
Want to do a veg on the side? I like a simple green salad with cucumber and greens, or roasted cauliflower florets with olive oil, salt and pepper and lemon.
Ingredients for beef kebobs:
600 grams lean ground beef
1 onion grated (or finely chopped)
2 cloves garlic chopped
1 tsp salt
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp yellow curry powder
fresh black pepper to taste (I like a lot)
Preheat oven to 375 degrees. Soak 8-10 wooden skewers in water for 20 minutes. Line a cookie sheet with parchment paper.
Combine all ingredients and using the back of a dinner fork blend and mash together. Let beef mixture rest five minutes.
Holding the skewer with your left hand on the parchment lined pan, scoop some of the meat mixture with your right and form it along the skewer. I find it easiest to lay it on the lined pan and form the kebob along the skewer. Put only four or five skewers per pan at once. Bake for 17 minutes or until slightly browned. Then remove the cooked kebobs to a waiting plate and form the last batch. Makes 8-10 beef kebobs. I serve with basmati rice and chopped flat leaf parsley. As well as the following super simple mint garlic yogurt sauce.
Ingredients for mint garlic yogurt sauce:
3/4 cup full fat plain Balkan yogurt
1 tsp dried mint
1 clove garlic finely chopped
1 tbsp fresh lemon juice
salt and pepper to taste
Combine and store in fridge until ready to eat. Sauce keeps well in fridge for three days.
Ripe tomato slices play so well with grilled salty halloumi! A rethink of the traditional tomato and mozzarella caprese, and maybe even better.
It was a super busy weekend at our house Oscar turned two and we hosted a family BBQ and Sunday was Father’s Day. My quick-to-make-but-still-yummy Father’s Day dinner for Neil was BBQ flank steak and this salad.
I first tried halloumi about 15 years ago backpacking in Cyprus and we’d have it wrapped with grilled meats in a pita. This meal reminds me of all those flavours.
Quality ingredients are key here. I let my tomatoes ripen on the window sill for a few days, and just bought the halloumi from my local grocery store. You can get cow or sheep and both are great. The basil came from my garden, the olive oil from my mother-in-law’s recent trip to Italy and the balsamic reduction is store-bought. You can find balsamic reduction at any major grocer now. It’s reduced balsamic vinegar (make sure you read the ingredients) and so handy to drizzle over anything. I use it for salad dressing instead of honey often too.
My boys gobbled this salad up and used fresh bread for the leftover olive oil on the plate.
So if you occasionally eat carbs like we do, serve up a little good bread for this recipe – worth the calories to sop up that good olive oil! Makes four side portions.
grilled halloumi caprese salad
- 250 gram package halloumi cheese
- 2 large or 3 small ripe tomatoes
- salt and pepper to taste
- 10 whole basil leaves
- 2 tablespoons olive oil
- 2 tablespoons balsamic reduction
Cut the halloumi cheese into 1/4 inch pieces. I usually get 10-12 slices per package. Pat dry with paper towel. Heat a non stick pan or case iron skillet to medium heat. Grill cheese for 2 mins a side until golden brown. Use a rubber spatula to check it every minute or so. I do it in two batches to not crowd the pan.
Slice tomatoes in 1/4 inch slices and layer on serving platter. Drizzle with olive oil and salt and pepper to taste. Layer grilled halloumi on top of tomatoes. Drizzle with balsamic reduction and toss basil leaves over top. Eat right away or can sit on the counter for 30 minutes or so until serving. Recipe can easily be doubled. Enjoy and happy summer eating!