Another day, another meal. Here are a few more meal ideas to satisfy your quarantine cravings.  It’s important to continue to eat well and stay healthy.

Mexican Street Corn

Mexican Corn Salad

Ingredients:

· 6 Ears of corn – or 4 cups

· 1/4 cup Mayo

· 1/2 tsp Chili powder

· Dash Cayenne pepper

· 1 tsp Garlic minced

· Juice of 1 lime

· Salt and Pepper to taste

· 1 T Diced jarred jalapeno optional

· 1/3 cup Cotija cheese

· 1 T Parsley chopped, optional

Instructions:

  1. Cook your corn if using fresh corn, let it cool, then cut it off the cob. If using canned or frozen, about 4 cups grilled, oven baked, roasted, or boiled.
  2. In a medium sized bowl, mix the rest of the ingredients, add more spices if desired.
  3. Mix in corn kernels. You can either serve this right away or set it in the fridge for about 20 minutes.
  4. Serve and enjoy!

Recipe from: https://ahealthymakeover.com/easy-mexican-street-corn-salad/

I’ve yet to try this recipe myself, but I am very eager too. This is a great side dish for tacos or a stand-alone lunch.

 

Beef and Rice Bowls

Ingredients:

· 1 lb. Lean Ground Beef

· 1 cup Jasmine Rice (or rice of choice)

· 2 cups water

· ½ cup Cucumber – Thinly Sliced

· Shredded Carrot

· Green Onion

· ½ cup White Vinegar

· 1 tbsp. White Sugar

· ½ tsp Sesame Oil

· 1-2 tbsp. Soy Sauce

· ½ tsp Fish Sauce (optional)

· 2 tbsp. Hoisin Sauce

· 1 Clove Garlic

· Ginger Root

· Olive Oil

· Salt & Pepper

· Sriracha Mayo

· Yum Yum Sauce

Instructions:

  1. Boil 2 cups of water with a pinch of salt. Once boiling, add dry rice and reduce to simmer. Simmer for 15 minutes, or until water is gone. Fluff and set aside once rice is tender.
  2. Peel and mince garlic and ginger root (a chunk about the size of your thumb).
  3. Sauté garlic and ginger in a medium pan with a splash of olive oil for about thirty seconds.
  4. Brown ground beef in the pan with the garlic and ginger.
  5. While beef if browning and rice is cooking, slice ½ a cup of cucumber thinly. In a small bowl mix sugar and vinegar until the sugar is completely dissolved. stir sliced cucumber into vinegar mixture and let set to quick pickle.
  6. After beef is browned stir in sesame oil, soy sauce, fish sauce, and a pinch of salt & pepper.
  7. Cook this mixture down and add hoisin sauce. Allow beef to caramelize slightly.
  8. In a small pan with bit of olive oil, sauté shredded carrots with a pinch of salt & pepper until the carrots are lightly softened.
  9. Slice green onion thinly and set aside.

10. To serve, in a bowl spoon beef over fluffed rice, arrange pickled cucumber, carrots, and a sprinkle of green onion over beef, and drizzle with sriracha mayo and yum yum sauce.

This is a recipe that I make all the time. There are a few specialized ingredients, but this meal is so easy and delicious it’s worth having them on hand. I usually make this for dinner, but you could honestly throw a fried egg on top and call it breakfast too.

 

As the semester comes to a close, I hope everyone is staying safe and continuing to eat well. Happy cooking, Mustangs!