I didn’t partake in a frosty cocktail on last Wednesday’s “National Margarita Day” (darn calorie counting), but we did take advantage of the occasion to enjoy a nice Southwestern-themed dinner.
The chicken enchiladas were an easy call, but I was struggling with something semi-healthy to serve with them. The homemade Charred Corn Salad I ended up with turned out great, even though I was totally making it up as I went along.
Here’s how it went down …
I knew I wanted a veggie-based side dish and, fortunately, we had some fresh produce we needed to use up before heading out of town.
So I heated a little olive oil in a skillet and sauteed some corn dusted with cumin until it started to slightly char around the edges. Then I added lots of chopped red and orange peppers, scallions and garlic, stirring them around until the veggies softened and the flavors started to sing.
After that, I added splashes of white wine vinegar and orange juice to create a bright and tangy, subtly citrusy dressing to complete the light salad I wanted.
Definitely a keeper!