• Ingredients: 35
  • Serves: 6

Corn and radish salad with jalepenos and lime with fresh corn kernels, thinly sliced radishes, chopped fresh cilantro, fresh lime juice, olive oil, green onions, chopped, minced seeded jalapeño chilies.

Ingredients

  • 4 cups fresh corn kernels
  • 3/4 cup thinly sliced radishes
  • 6 tbsps. chopped fresh cilantro
  • 3 1/2 tbsps. fresh lime juice
  • 3 tbsps. olive oil
  • 2 green onions, chopped
  • 2 tbsps. minced seeded jalapeño chilies

Tomatillo-Avocado Salsa

  • 12 tomatillo, husked, rinsed well
  • 1 small onion, quartered
  • 6 large garlic cloves, peeled
  • 2 to 3 serrano chilies, stemmed
  • 2 ripe avocados, peeled, diced
  • 1/2 cup chopped fresh cilantro
  • 2 tbsps. fresh lime juice

Tamales

  • 1 lb. large poblano chilies
  • 2 cups Masa Harina
  • 6 tbsps. unsalted butter, room temperature
  • 3 tbsps. sugar
  • 2 1/4 tsps. salt
  • 1/2 cup canned low-salt chicken broth
  • 5 cups frozen baby white corn kernels , thawed
  • 3 cups coarsely grated sharp cheddar cheese
  • 1 tsp. baking powder
  • 1/8 tsp. ground black pepper

Cake

  • 4 large eggs
  • 1 3/4 cups sugar
  • 2 tsps. grated orange peel
  • 1 tsp. vanilla extract

Frosting

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Combine all ingredients in large bowl. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate.

    For this step you will need

Nutrition information

Calories 190 Carbohydrates 26 g (9%)
Fat 8 g (13%) Protein 4 g (7%)
Saturated Fat 1 g (5%) Sodium 12 mg (0%)
Polyunsaturated Fat 1 g Fiber 3 g (12%)
Monounsaturated Fat 5 g Cholesterol 0