How is it already August, and how is the summer almost over?
Though I can hardly complain because I’ve had a grew summer, I just didn’t do the things I really love to do all that much.
Long hikes in the mountains.
Lazy mornings at the farmer’s market.
Yoga on a balcony. Guess I don’t have one of those anymore.
Why is it that when we lose the time to do something we love in place for another thing we love, it still feels like we’re losing?
My weekends have been consumed with miss Rayna and her puppy training needs. Did you want another picture? Ok great, here you go.
She’s brought so much joy into our lives this summer, especially because we lost little Bella earlier this year. Rayna’s energy and excitement over literally anything immediately puts me in a good mood.
Then why do I still look at this summer as missing out on something?
It’s dumb and I don’t like it, therefore I will stop! Haaaa probably not but I’ll you know, become more mindful or whatever I’m supposed to do. I guess recognizing an annoying habit is the first step to changing it.
Good thing I’ve still got the ability and time to cook.
One of my favorite Mexican dishes is Elote – Grilled Mexican Corn. The roasted sweet corn, the cheese, the spices, the mayo. I’m not mad at any of it.
You can find a recipe for this dish anywhere, just ask Google.
BUT CAN YOU FIND A KALE SALAD VERSION?
You cannot. Or, rather, I could not. So I made one up. And now I’ve forever changed my kale salad game.
Same Elote flavors in a perfectly massaged kale salad. It’s like a Mexican version of a Kale Caesar. And I dare you not to fall in love with it.
Elote Kale Salad
(Start making 30 minutes before you want Elote Kale Salad)
1 bunch of curly kale
3 ears of sweet corn, husks, and silk removed
1/4 cup mayo
2 Tbsp sour cream or creme fraiche
1 Tbsp olive oil
1 handfull of cilantro
1 lime
1 avocado
1 tomato
4 oz Cotija cheese, shredded
Chili powder
Salt/Pepper
Start by heating up your grill to medium/high. Get your cleaned corn cobs on the grill and rotate every 4-5 minutes or so until golden brown. About 15-20 minutes in total. Remove from grill and let cool.
Rip your kale into bite-sized pieces. Rinse and massage with your hands for about 5 minutes. We want soft kale people.
Mix up your dressing in a blender – add the mayo, sour cream, olive oil, cilantro and juice of one lime. Add salt/pepper to taste.
Once your corn is cool, cut the kernels away from the cob. Add to the kale, along with chopped tomato and avocado. Mix in your dressing and cotija cheese. Sprinkle chili powder on top of your salad to taste.
Danielle
