As soon as I read this recipe in Gourmet magazine, I knew two things 1) easy dinner and 2) kid friendly and I mean big kid friendly! We never have a bag of chips in the house unless it is here for a purpose; company coming and we are serving salsa, even then, I usually bake our own tortilla chips for this dish I picked up a big bag with the intentions of dinner and have some guilty pleasure laying around the house. This recipe is so easy and it is so tasty, not overly spicy, just right and the texture is great. Crunchy on the outside and moist and juicy on the inside. Your kids, young and old, will love it!
Ree, The Pioneer Woman, sent out a Twitter this week asking anyone to jump on board, for making something with left over corn. I have never really been a big corn fan, I blame it on wearing braces as a kid. Lenny, discovered white corn a few years ago, on a trip back from climbing in Yosemite and he loved that you could just gnaw it raw off of the cob, not over cooked corn that he remembered as a kid. I, too, have discovered the sweet and succulent White Corn and now, I love it as well. We eat it very often in the summer months – raw, grilled and steamed with butter. Anyhow, we have had 3 ears of white corn in the fridge and this was the perfect reason to do something with it. We wanted something refreshing to compliment the spiciness of the drumsticks, so we made a white corn salad. It is very simple and you can really use whatever you have on hand. We tossed in purple peppers, cherry tomatoes, parsley, red onion and the sweet white corn. Dressed up with simple olive oil and fresh lime juice – perfect summer salad! Thanks, Ree, for putting a little fire under us!
Recipe: Tortilla Chicken Legs
4 teaspoons smoked paprika
2 teaspoons cumin seed
1 large egg
8 chicken drumsticks, organic and/or cage free
Recipe: White Corn Salad
3 ears of white corn, kernels removed
1 small purple pepper, or any color you like, roughly chopped
1/2 small red onion, medium dice
parsley, handful, roughly chopped
cherry tomatoes, 2 handfuls, cut in half
1 lime, squeezed
olive oil, a drizzle
sea salt, to taste
fresh cracked black pepper
Add all veggies to a salad bowl. Drizzle with olive oil and fresh lime juice. Toss and season with salt and pepper. Serve. Eat.