Over the weekend, I traveled back to Penn State to meet up with my college roommates. We haven’t seen each other in years and it was nice to catch up and talk about our college days. It was strange to see how much the campus has changed in the last four years since we graduated, but it still felt like home to all of us. This weekend Kevin and I are headed down to the shore for a long weekend. I feel like we have been non-stop on the go lately, so it will be nice to relax at home for a weekend or two before heading out to Punta Cana in August.
If you follow me on Instagram, you saw that River and I FINALLY got out for a run on Friday. The heat has been forcing me to work out inside and it felt great to wake up, leash him up, and go run on the trail in the morning before it got too hot out. I definitely need to make time for more morning runs though, because my month off from running was very apparent when I was huffing and puffing WAY sooner than I normally would have been. My legs were also sore for a full two days. Aside from the rogue hunk of chocolate zucchini bread (yum), or small bowl of Berkey Creamery Ice Cream (DOUBLE YUM), I have been doing well with my meals. I have been incorporating lots of fresh fruits and vegetables, especially now that my dad’s garden is starting to provide an abundance of cucumbers, eggplant, and green beans. My parents are also starting to get some tomatoes, too!
Another thing I haven’t been able to get enough of this summer is sweet corn. We are lucky enough to have tons of fresh, local corn in our grocery stores and it’s SO inexpensive. I have been wrapping it in foil and grilling it up a few times a week, but it’s been so hot lately that neither Kevin nor I want to stand outside in front of the scorching hot grill to tend to dinner. For that reason (and because we still have an insane amount of zucchini from our garden), I decided to make this Skillet Mexican Corn and Zucchini. I cut the corn off the cob, chopped up the zucchini, and sautéed it in a pan with onion, jalapeno, and grapeseed oil. Then I crumbled on queso fresco cheese, fresh cilantro, and a squeeze of lime juice. So simple and super easy. This summer side dish came together in under 20 minutes.
Active Time: 20 minutes Total Time: 20 minutes
Serves: 4
Ingredients:
1 tablespoon grapeseed oil (or olive oil) 1 jalapeno, diced ¼ cup red onion, diced 1 zucchini, cut into ½ inch chunks 2 ears of corn, kernels cut from the cob 2 tablespoons lime juice 2 tablespoons fresh cilantro, chopped
¼ cup queso fresco cheese, crumbled (or sub feta)
Directions:
Heat grapeseed oil in a large skillet over medium-high heat and add the diced jalapeno and onion. Cook until slightly softened, about 5 minutes. Reduce the heat to medium, add the chopped zucchini, and continue to saute for an additional 5 minutes. Add the corn and lime juice to the skillet and cook 5 more minutes, or until heated through. Off the heat and top with fresh cilantro and crumbled queso fresco cheese. Serve immediately.
Nutrition Information per serving:
Calories: 139 Fat: 13g Carbs: 32g Protein: 6g Sodium: 93mg Sugar: 5g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
