Happy Memorial Day! Staying home? Perfect time to BBQ!
Having lived in Los Angeles from birth up to about three years ago, warmer weather reminds me sitting in its urban parks with sprawling views of the DTLA skyline and the sounds of the bells from street vendors hustling their goods. And if you have ever spent the afternoon lounging along Echo Park Lake, you know I am talking about: Elote.
Elote is an amazing and simple recipe of sweet corn mixed with rich seasonings making it the perfect savory snack. But, it’s not the easiest to share with friends and can be a bit messy. So, with summer creepin in I have made it into a grilled salad which is a perfect dish to BBQ at home or to be enjoyed on its own.

What You Need:

4-6 Ears Yellow Corn - Shucked (can use canned/frozen corn, too)
Mini Bell Peppers - sliced
1 Jalapeno - seeds removed, Chopped
A few thin slices Red Onion - Chopped (to taste)
Cilantro - Chopped
Crema Mexicana
Cojita Cheese
Salt
Pepper
Granulated Garlic
Oregano
Smoked Paprika
Chili Powder
Cayenne Pepper - optional

What To Do:

Heat BBQ to high.
Once the corn is shucked and all strings removed, lather each ear with a decent amount of butter, salt, and pepper.
Place each ear on grill and rotate until grilled to taste.
*If using canned/frozen corn - heat a skillet on high with butter. Sautée and brown until desired.

Let cool until easy to hold.
Carefully cut off kernels from corn with a sharp knife.
Add in cut vegetables and season to taste and stir till combined.
Add in crumbled cojita cheese to desired amount. (I suggest going light and then adding more if needed)
Drizzle in crema mexicana right before serving and stir again.
Garnish with additional cilantro, cojita, and chili powder.
Serve immediately!

After days of tacos all I wanted was a salad! But it is also kind of chilly in Los Angeles so turning on my oven also sounded ideal. Best of both worlds: Warm Roasted Brussels Sprouts Salad with Sweet Potatoes, Zucchini over some crisp romaine topped with a balsamic glaze!

Recipe:
Large handful organic Brussels Sprouts, washed and halved
1-2 organic sweet potatoes, scrubbed and sliced
1 larger zucchini, washed and sliced
A few romaine heart lettuce leaves, washed and dried.
Coconut Oil
Balsamic Glaze Reduction Sauce (homemade or store-bought)

Pre-heat Oven to 400º

Oil baking dish with coconut oil and place sliced vegetables on.
Tip: I arranged the sweet potatoes on their own side to cover while roasting so they cook through but still brown.

Spray or coat with additional coconut oil and season with salt, pepper, and any of your other favorite go-to's.
(I tend to big on cayenne and oregano.)