top of page

Summertime Recipe

When I think back to the Fourth of July as a child, we had a parade in the morning followed by games and us kids riding our decorated bikes around the park. Fireworks could be seen from my grandparent’s back deck. It was a huge treat to stay up late and watch the fireworks. When I think of July, I think of sweet corn. We’d go down to our relative's farm at the end of the summer to visit and there would always be sweet corn at dinner.

Eating seasonally has always been something I did and continue to do. When my kids were little, one meal I made once a year was sweet corn as our dinner and blueberry pie for dessert. 🌽🫐Yup, that was dinner. I’d buy sweetcorn at the local farm. Sometimes we’d go blueberry picking or I’d just buy a case at the farmer’s market. I’d make my homemade pie crust and fill it with the fresh Michigan and Indiana blueberries. I can’t think of a more seasonal meal. 🤣

When deciding what to write for this week’s blog, I figured, let’s keep it seasonal. I’m sharing my recipe for Corn Salad. It’s packed with fiber, vitamins, protein and healthy fats.

I make this ahead of time so the flavors blend and the salad is perfectly chilled for a hot summer day. Serve it alongside marinated grilled chicken breast. Leftovers make a yummy lunch. You can also serve the corn salad with your Fourth of July cookout or picnic.

Find more recipes by joining the Free Boundless Balance Community at

Cilantro Dressing

1 bunch cilantro

1 tbsp. Fresh ginger

3 garlic cloves, minced

Juice of 1 lime

1 tsp. Red wine vinegar

½ tsp. Cumin

1 tbsp. Honey

Dash cayenne pepper

Salt and pepper

¾ cup olive oil

Puree all ingredients in a food processor or blender and set aside.

Corn Salad

5-6 ears fresh sweet corn, husk removed and kernels cut from the cob

1 red pepper, seeded and chopped

1 small sweet onion, chopped

1 tomato, chopped

1 cup of julienned jicama

1 can black beans, drained and rinsed

¼ chopped cilantro

1 tbsp olive oil

Salt and pepper to taste

Cilantro dressing- about half of the recipe

Heat a saute pan over medium heat. Add olive oil. Saute the corn until tender, 3-4 minutes. Remove from heat and cool. Add other ingredients into a large bowl, toss to combine. Once corn has cooled a bit, toss into vegetable mixture. Pour about half the dressing over the mixture and stir to coat. Cover and place in the refrigerator.

Grilled Chicken Breast

4 boneless skinless chicken breast

Cilantro dressing- the other half

Place the chicken in a large baggie and pound flat. I use my great aunt's wooden rolling pin, but use what you have. Pour remainder of dressing over the chicken and let marinate for 20 minutes to an hour. Turn the grill to 400, place chicken breasts on the grill, turn temperature down to 375 and grill for about 4 minutes on each side.

44 views0 comments
bottom of page