This week, all the love is going to sweet summer corn.
Sure, this year summer will look a bit different.
You may not have fireworks or the beach.
But, hey, there will still definitely be corn.
Preheat oven to 400F.2.
Wash and dry corn cobs, removing any husks or strings.
…
Rub each corn cob all over withsoftened butter, then sprinkle with salt and pepper.3.
Arrange the corn on a sheet pan lined with parchment paper or foil.4.
Bake 20 to 30 minutes, rotating the corn halfway through cooking.5.
Remove corn from oven and let rest at least 20 minutes.6.
Bake for 20-30 minutes with the corn, until chicken registers 170F on an instant-read thermometer.
Shred the taco-seasoned chicken, and thinly slice the Greek-seasoned chicken breast.
Store each separately in the fridge to use later in the week.
Then wash two to three leaves of Bibb lettuce and gently dry them.
Slice an English cucumber into little sticks and sprinkle with salt for a healthy side.
…
(you’ve got the option to make one giant fritter or two smaller onesup to you!)
Cook for a few minutes on each side until browned and cooked through.
Serve the corn fritter on a plate, and top with the mashed avocado.
(Save the remaining couscous in the fridge to use on Friday.)
Top with the tzatziki and pickled red onions (if you have any), and enjoy.
Did you make this corn salsa recipe and try any of these meals?
Share how it turned out inWell+Goods Cook With Us Facebook group!
…
Got it, you’ve been added to our email list.
