Ann Cox Eastes from Kroger made Corn and Cherry Tomato Salad and Veggie Tacos. Find more recipes online at www.kroger.com
FRESH CORN AND TOMATO SALAD
5-6 c fresh grilled or roasted corn kernels (about 8 ears)
2 ½ c chopped tomatoes, drained or halved cherry or grape tomatoes
1 c chopped green onions
1 c loosely packed fresh herbs such as basil, cilantro, chives, etc.
Dressing
¼ c white-wine vinegar
2 T fresh lime juice
1 T Dijon mustard
1 t salt
½ t sugar
¼ t black pepper
1 shallot, finely chopped
½ c Extra Virgin Olive Oil
Combine corn, tomatoes, green onions and fresh herbs in a large bowl. Toss with dressing and serve at room temperature or cover and refrigerate until serving. Yield: 6 servings
For dressing:combine vinegar, lime juice, mustard, salt, sugar, pepper and shallot in a pint jar with a lid. Let mixture stand for 10-15 minutes for the flavor to season. Add oil and shake vigorously for about 1 minute. Add to salad and toss as instructed above.
VEGGIE TACOS
1-2 T Extra Virgin Olive Oil
1 poblano pepper, thinly sliced
1 pkg baby bella or white mushrooms, sliced
1 onion, thinly sliced
1 red bell pepper, thinly sliced
4 Yellow Corn crunchy taco shells
1 c Sour Cream
1 c Mexican Style Blend Shredded Cheese
Taco Sauce
Heat olive oil in a large skillet or grill pan over medium heat. Saute the poblano pepper, mushrooms, onion and bell pepper. Cook for 10-15 minutes, stirring regularly, until all vegetables are tender. Evenly divide the vegetable mixture into the taco shells. Top with sour cream, cheese and taco sauce. Yield: 4 servings
***Other options: Use sautéed squash, zucchini, broccoli or spinach in recipe. Chopped tomatoes and avocado could also be used in tacos. Cooked beef, chicken or pork could also be added to tacos. Cooked vegetable mixtures could also be used to make enchiladas, tostados, wraps or sandwiches.
***For additional recipes visit the Kroger website at www.kroger.com
