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Summer Time. This recipe screams it. This recipe is actually a play off another I saw on Mix and Match Mama, a foodie site I frequent regularly. I made her version with a few changes for preference…
Added a poblano pepper- they are HUGE this time of year, huge and shiny. And Crispy, and spicy.. just plain good, ok?
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And lime juice for tang. I really was feeling this recipe needed be more Tex-Mex. So, that means a pepper and lime juice should go into it. I also skipped the green bell pepper. Not my favorite pepper in the whole world- even though I can eat every other color of bell pepper like an apple, just not green.
For the record, I made this dish with said changes, and kept the Fritos Chili Cheese Corn Chips in the mix. I toted the gigantic bowl of corn salad over to hang out with our Supper Club friends, and I was actually dissapointed to see I wasn’t bringing ANY home with me! They loved it. So do I.
For today’s CB recipe, I wanted to make it a bit healthier. So, I cut some of the cheese, some of the mayo, and left out the (
addicting) corn chips.
Since becoming pregnant- these babies play tug of war with my appetite for meat- so often times I go for something meatless, and because I can’t eat corn salad for breakfast, lunch, and dinner (even though I totally could!) I needed to figure a way to enjoy it regularly without hesitation.
Enter lettuce cups! Or, wraps would be a better way to put it. These were good- I had it for a lunchtime meal, but this would be (healthy) fun appetizer to serve during a summer get together.
My Fireman gave me a thumbs up- even sans chili cheese corn chips.