Tuesday, January 20, 2009

Warm Zucchini and Corn Salad

Today started off with a great start. I actually got out of bed early, and got my workout in before 8:30. (I am NOT a morning person) This gave me time to shower, eat breakfast, get my daughter ready and leave the house by 9:45 for Mommy and Me Ballet class.

Today was my cooking day, and not only was I cooking for my cooking group (we now have a third member), but I made dinner for 2 other families, one who just had a new baby. I was cooking from 1:30 till 5:15 non-stop. Won't be doing that again for a while... Since I was cooking for a large amount of people, I decided to make my yummy creamy chicken enchiladas. I made a couple of small adjustments to the recipe which made it even better.

As a side, I made this really tasty Warm Zucchini and Corn Salad. It is a great side dish for Mexican food. You could eat it as a dip with chips too, I guess.

Here is the recipe:

4 Servings/1 pt. ea. (about 2/3 C)

1 1/2 cups whole kernel corn, frozen
2 1/2 cups diced zucchini
2 T green onion, chopped
1 t. olive oil
1 T lime juice
1/8 t. freshly ground pepper
1/2 t. salt
2 T fresh cilantro, chopped

Toss corn, zucchini and green onions with olive oil. Pour into large skillet, and cook, stirring frequently, until zucchini is fork-tender. Remove skillet from heat, and mix in lime juice, cilantro, salt and pepper.

I love finding healthy side dishes that go with Mexican food. It seems like rice and beans are your only option, and to eat rice and enchiladas is a bit too many points. Anyone have any other sides that you eat with Mexican food? I would love to hear them...


Thinspired said...

This is a great idea for a side to Mexican food that isn't chips & salsa. Thanks for sharing, it looks great, healthy, and easy--three very important things for me! :)

Shellie said...

I do this too! but I can also make a meal out of it by frying two pieces of turkey bacon before I add the zuchinni. its very very good!