Everyone. I have a v v exciting announcement. It is so exciting that it probably beats just about anything I've ever announced or will announce about my life in the future. You ready for it?!
Cole and I….adopted a PUG!!!!!!
Let me give you the full back story. For those who know me well, you know that I've been obsessed with pugs for a long time, especially since my parents got their pugs whom I adore, Maxwell and Chloe Boo. Cole and I dreamt of having a pug of our own for years, and that finally started to become a real possibility when we found out we could move into our new house complete with a dog-friendly landlord and a backyard just made for our future puggy.
We knew we ideally wanted to adopt a pug instead of buying one from a breeder and fortunately came across Seattle Pug Rescue. From submitting an application in May, to having a home visit to working with the adoption coordinator, it was quite the involved process, but worth every step. Because at the end of the day we owe Seattle Pug Rescue a huge thank you for putting in the time and effort to find us the perfect pug, Neville!
Neville is about 5. He absolutely loves people and other dogs, too. He's a great cuddler and a champ eater. In fact, our adoption coordinator described him as, and I quote, very "food motivated." We were sold immediately. From the moment we took him home, we were in love. Being a pug parent is everything I could have hoped for and then some. Every day we get to wake up to pretty much the coolest pug around and spoil the heck out of him. We are smitten, extremely happy and obsessed, to say the least.
But can you blame us?! Look at that cutie!
Speaking of things I am obsessed with at the moment, let's get back to the food. It's what Neville would want #FoodMotivated. You heard me profess my undying love for side dishes in a recent post and I truly meant that. This summer might as well be dubbed the Summer of the Side Dish because I outdid myself again with my new favorite side dish, nay, any dish, Mexican street corn salad.
Making a dish with the classic Mexican street corn flavor profile – mayo, cotija, lime juice, chili powder – was something that had been on my mind for quite some time. I'd seen iteration after iteration with people making a classic version on the cob, turning it into a salad or even a soup. But given my love with other corn-centric salads like my classic confetti corn and lemon and basil confetti corn, I just knew I had to go this route.
This dish is deceptively easy to throw together, for something that looks so stinkin' impressive. It's not only a dish that looks (almost) too pretty to eat, but it's quite literally an explosion of zesty, Mexican flavors in your mouth. Creamy mayo, bright lime and cilantro, crunchy green onions and charred corn, salty cotija crumbles and a hint of spicy jalapeños and chili powder create for one perfect bite. Can confirm that as long as I have this salad and my sweet pug in my life that I'll be one happy gal.
Give it a whirl and experience the obsession for yourself!
Mexican Street Corn Salad
- 2 tablespoons extra virgin olive oil
- 4 ears of corn, kernels removed
- 1/4 cup mayo
- 1/4 cup crumbled cotjia plus more for topping
- 1/4 cup cilantro, chopped
- Juice of one lime
- 4 green onions, thinly sliced
- 1 jalapeño, seeded and minced
- 2 teaspoons chili powder
- 1 teaspoon salt
Heat oil in a skillet over high heat. Add corn kernels and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Serve immediately.