Sweet summer corn, salty cheese, tangy lime juice—what’s not to love about Mexican street corn? Well, there’s the mess it makes when you eat it, for one. Making Mexican street corn into a salad eliminates the mess and adding Greek yogurt and black beans gives it a boost of protein that makes it meal-worthy.
Great Meals with Greens and Grains is a vegetarian cookbook with over 80 recipes to help you work more greens and grains into your diet in a way that’s doable for just about any cook—and budget. When you read a lot of cookbooks, as we do, you start to see the same recipes again and again, but we love that this book has unique ideas we haven’t seen in a dozen other cookbooks. Bonus: the author is a Registered Dietician, so she knows what she’s talking about.
Some of our favorite recipes include:
Great Meals with Greens and Grains: Over 80 Easy Recipes For Delicious and Healthy Vegetarian Dishes by Megan Wolf is available on Amazon.com.
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Tip: Fresh or frozen corn works great in this recipe. Canned corn is often unnecessarily salty, and lacks the freshness of the other two options.
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