corn
dinner
lunch
vegetables
mexican
salads
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Ingredients

For the Salad
  • 2 tablespoons balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, peeled and crushed
  • 1 cucumber, seeded and sliced
  • 1 zucchini, sliced
  • Pumpkin seeds, for garnish
  • Coconut, for garnish
For the Surf and Turf
  • 1 cactus, sliced
  • 1 zucchini, sliced
  • 1 eggplant, sliced
  • Olive oil, for brushing
  • 1 clove garlic, peeled
  • 1 tomato, sliced
  • 1 pound flank or skirt steak
  • 1 small jalapeo pepper, chopped
  • 8 ounces brie, rind removed
  • 1/2 pound shrimp, deveined
For the Grilled Corn Salsa
  • 1 corn on the cob, grilled
  • 1 zucchini, sliced, grilled and diced
  • 1 jalapeo, grilled and diced
  • 1 cactus, grilled and sliced
  • 1 tomato, diced
  • 1 onion, diced
  • Cilantro
  • Juice of 4 limes

Preparation

For the Salad:

Combine vinegar, olive oil and garlic in a small saucepot over medium heat. Bring to a boil and reduce slightly.

Add cucumber and zucchini to a serving bowl. Pour dressing over and toss to combine. Garnish with pumpkin seeds and coconut.

For the Surf and Turf:

Brush veggies with olive oil and garlic and grill, along with sliced tomatoes. (This will become your vegetable stack on the plate.)

Brush steak with garlic, olive oil, chopped jalapeo (very little) and grill to rare.

Take off grill, place brie on steak; roll and skewer. Place in foil on grill to keep warm and melt the cheese.

Toss shrimp in olive oil and garlic. Saut until color changes to nice shade of orange. Peel.

Stack grilled veggies, alternating each one for color. Place skewer of meat leaning on veggie tower and shrimp across top of meat.

For the Grilled Corn Salsa:

Combine all ingredients in a bowl.