Hillbilly Caviar

I feel a bit silly posting this recipe because I feel like everyone has their version or take on this dip. I make it a million ways depending on the crowd and what ingredients I have on hand but it's always a hit. The one ingredient that I 100% always use is roasted corn on the cob. I think it makes a huge difference. Roasting the corn pulls out the sweetness of the corn and gives it a good smokey flavor.

Ingredients

3-4 ears of fresh sweet corn (in a pinch I thaw frozen ears)

1 can of fire roasted tomatoes (juices drained)

1 can of black beans (juices drained and beans rinsed)

1 onion

1-2 bell peppers (any color)

1 poblano pepper (roasted and skins removed)

1/2 - 1 jalapeño pepper (depending on the level of spice you prefer)

Juice if 1 lime

Palmful of cumin

Salt and pepper 

Tortilla chips

Preparation

Coat a dab of oil on the ears of corn and roast them in a grill pan over medium heat. Turning occasionally. 

Roast your poblano in the grill pan or under your broiler. I sometimes will also add the jalapeño to be roasted. 

Chop onion, bell pepper and poblano and jalapeño peppers. Mix together with tomatoes and beans. Add lime juice, s&p and cumin. 

Once corn cools, cut the kernels off the cob and add to the veggie mix. 

Ta-da! You have a party pleasing dip! It's best to let sit a few hours to over night so the flavors can blend. 

I have made this dip without black beans, with cucumber, or adding cilantro. Really any veggie your heart desired. It's always delicious and very pretty. 

And when I make it, I always save a cup for myself to just eat with a fork or add on top of tacos. 

Fajita Street Tacos

I had the most fabulous long 4th of July weekend filled with friends and family at pools and lakes getting my fill of vitamin D... and food. It was so much fun but I needed to start the week with something a bit more healthy.

I have a slight obsession with PBS and found this recipe while watching America's Test Kitchen on Saturday. This recipe is fairly healthy (although does have oil, a bit of sugar, and a bit of cream). It is also gluten free (as long as you use corn tortillas).