Frustrated with meal planning? Let me take the hassle out of it!
Get My Ebook! →
I grew up eating churros, but mainly only at Disneyland. I am a former annual passholder at Disneyland and used to go there with my girlfriends every Friday and Saturday night in high school. I also worked there for a stint while in high school and during college, so being around the delicious food and smelling their amazing churros had me craving churros constantly! When you work at Disneyland, you receive free admission to the park so I was always there riding Space Mountain—living my best life! If you love cinnamon and sugar, you'll love my Puff Pastry Chocolate Croissants, Cinnamon Twists, Mini Cinnamon Rolls, and Coffee Cake recipes!
Churros always remind me of my childhood. The deep-fried sugary goodness that comes from those delicious finger food treats tend to bring me back to amusement parks that I visited while growing up in southern California. Nowadays, in my adult life, I frequently see them at Costco but oddly enough, always pass them up.
Churros are typically a summer treat and although they are a year-round treat to most Latin Americans, Spaniards, and residents of the southern states, those of us in cold climates (like here in northern Utah) aren’t usually snacking on churros at home while it’s snowing outside. I changed that the first time when I tried these in the dead of winter.
History is divided on how churros came into existence. Some believe Spanish shepherds invented them as they had no access to bakeries and cooked in frying pans over a fire. Others believe that Portuguese sailors discovered a similar food in northern China called “You Tiao” that they brought back home with them.
Regardless of who invented the sweet treat, it was the conquistadors who introduced them to Latin America. Since then, the churro has underwent numerous transformations including guava-filled churros in Cuba, dulce de leche-filled churros in Mexico, and a cheese-filled variety in Uruguay. Food bloggers make numerous churro variations, including dipping them in melted chocolate. Read more about the history of churros here.
These may not be the real thing, but they taste similar and are SO EASY to make so I can’t complain! Ready in less than 25 minutes, this is one quick and easy snack. This batch makes about 20 churro sticks so be prepared to host a party for friends and family with the amount you’ll have!
Puff pastry. These deliciously fluffy pastries make baking so easy! The puff pastries are the churro sticks.
Butter. Brushed with melted butter, the sugar and cinnamon will stick right to your churro sticks.
Granulated sugar. The traditional churro is coated in sugar and cinnamon, similar to my Easy Puff Pastry Churro Sticks.
Cinnamon. The cinnamon-sugar combo really makes the churro stick and is a delicious combination. Cinnamon provides spice and offers numerous health benefits as it's packed with antioxidants and may have anti-inflammatory properties. According to Healthline's post, cinnamon has been linked to a reduced risk of heart disease and could help decrease blood sugar levels. Cinnamon has been shown to improve motor function and may have benefits for neurodegenerative diseases, such as Alzheimer’s and Parkinson’s disease.
STEP 1: Preheat your oven and line two baking sheets with foil. Spray the foil with non-stick cooking spray.
STEP 2: Cut each thawed pastry sheet into one-inch strips as shown below. Each strip will be a churro. Place the strips on the greased baking sheets.
STEP 3: Bake for 12-14 minutes, until golden. While they’re baking, mix the sugar and cinnamon together in a small bowl.
STEP 4: When they’re done baking, brush the butter on each churro. Then, immediately sprinkle the sugar and cinnamon mixture on the churro.
Nutella-Stuffed French Toast Sticks
Easy 5-Minute Chocolate Pudding Pie
Finally, if you make these Puff Pastry Churro Sticks, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Not only are these inexpensive to make as they don’t contain any meat, but they’re healthy, delicious, and ready in less than 30 minutes! They serve four and can be topped with anything you like—from my delicious guacamole to my pico de gallo to my corn cucumber avocado salsa! They make an ideal meatless Monday dinner and are complete in less than 30 minutes! I call that a win-win! If you like my Potato Taquitos, Veggie Quesadillas, Sheet Pan Elote Mexican Street Corn Nachos, Cauliflower Tacos, Enchilada Pie, Sweet Potato and Black Bean Enchiladas, and Cheesy Street Corn Enchilada Bake, then you'll love this recipe!
If you’re sick of the climbing meat prices, do your wallet a favor and take a few nights a week off from cooking with meat. It’ll not only help your bank account flourish, but your waistline and heart will also thank you!
I lean more vegetarian than most people, so I’m constantly trying to create more vegetarian friendly family recipes. This one is absolutely divine and is so versatile—you can easily add guacamole, sliced or chopped avocado, sour cream, salsa, cilantro, chopped onions, hot sauce—the list is truly endless!
My insanely delicious veggie burrito recipe contains antioxidant-rich extra virgin olive oil, yellow onion, garlic, salt, pepper, cayenne, chili powder, black beans, lime juice, flour tortillas, rice, lettuce, cheddar, and makes the perfect quick dinner recipe for a busy weeknight when you don't have a lot of time to spare to cook, but still want to eat healthy, balanced meal.
You can use store-bought lime juice but we have found that lime juice that is freshly squeezed tastes SO MUCH better and is better for you as there are no additives in fresh limes. Limes are one of the best sources of detoxification. They’re also nutritional powerhouses, loaded with vitamin C and antioxidants.
According to Healthline’s article, they may help boost immunity, which most of us desperately need this time of year (am I right?!)! They have been proven to reduce heart disease risk, prevent kidney stones (drink your water!), aid iron absorption, and promote healthy skin.
In studies, consuming vitamin C helped shorten the duration of colds. Limes are also a terrific source of antioxidants, which help strengthen your immune system by defending your cells against free radical damage caused by simply living day-to-day life.
Vitamin C is crucial as it’s a necessity for your body to produce collagen, a protein that keeps skin firm and strong. As we age, we lose collagen. As you can see on social media and in stores, collagen is the newest hype and a lot of people put it in their morning coffee or smoothie. Healthline's article reports that in one study in more than 4,000 women, those who ate more vitamin C had fewer wrinkles and dry skin as they aged. Finally, limes are high in antioxidants, which may help combat age-related skin changes.
In summary, if you’re prone to heart disease, kidney stones, iron absorption issues, or skin problems, try squeezing some lime in your water—or better yet—cook up these EASY mouthwatering veggie burritos with fresh-squeezed lime! I guarantee you will love them so much that you won’t just make them once.
STEP 1: Heat the extra virgin olive oil in a medium skillet over medium heat. Add the onion and garlic and season with salt, pepper, and a dash of cayenne. If you're cooking for kids, omit the cayenne. Cook until the onions are translucent—about 5 minutes. Add the chili powder and cook, stirring for 30 seconds to 1 minute when the sauce begins to darken. Stir in the black beans and use a wooden spoon to mash a good amount of the beans. Cook for 1-2 minutes. Add the lime juice and mix well to incorporate.
STEP 2: Scoop the rice, bean mixture, lettuce leaves, grated cheddar, and optional toppings into the center of the tortillas, spreading it all evenly among the 4 tortillas.
STEP 3: Fold the shorter edges of the tortilla inward towards the filling which prevents the filling from spilling out of either side. Fold one long side over the filling. Place your fingers across the fold, holding the tortilla tightly over the filling, and press the edge against the filling to ensure the fold is tight before rolling the burrito closed. Serve with any other toppings of your choice.
Cheesy Mexican Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Sweet Potato and Black Bean Enchiladas
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make these Easy Veggie Burritos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
I
have always loved avocados and guacamole with tortilla chips, or on top of burritos, tacos, taquitos, or enchiladas! My naturally gluten free vegan recipe takes less than 10 minutes, is a total crowd pleaser, and contains only 2.1 net carbs per serving. In my house, it disappears quicker than I can whip up a batch! If you like this, then you'll adore my Queso Bean Dip and gluten free vegan Cucumber Dill Salad! It's a Mediterranean side dish that always pleases a crowd! If you like this healthy Mexican appetizer recipe, then you'll fall in love with my Easy Homemade Salsa recipe - you'll never want store-bought salsa again after making it!
This easy homemade guacamole recipe uses traditional ingredients including avocado, cilantro, tomatoes, onion, and fresh lime juice. I LOVE Mexican food and have made this same guacamole recipe for at least the past decade, probably longer! I don’t’ normally measure any of the ingredients, but I did to draft this recipe and I must admit, this is one heavenly mixture of ingredients. It goes great on top of my Potato Taquitos, Veggie Quesadillas, Easy Veggie Burritos, Cheesy Mexican Street Corn Enchilada Bake, Enchilada Pie, and Tofu Tacos!
My guacamole recipe has JUST THE RIGHT AMOUNT of avocados, cilantro, onion, tomato, lime, garlic powder, sea salt, and pepper. If I have a jalapeño, I’ll chop and seed it and use it in my guacamole. As long as you remove all the seeds, your guacamole will not be spicy. The jalapeño itself is not spicy.
Avocados. The main ingredient, avocados are delicious and nutrient packed.
Cilantro. Flavorful and packed with antioxidants, cilantro is delicious and fresh, and helps with flavor when mixed with the rest of the ingredients.
Onion. Nutrient-dense onions provide a delightful taste and offer numerous health benefits such as reducing the risk of cancer, improving your mood, and maintaining healthy skin and hair.
Tomato. Chopped tomato adds lots of flavor and is a delicious part of guacamole. It also gives the appetizer color and taste.
Lime. Lime plays a critical role in guacamole as it prevents the avocado from browning, which happens naturally as time passes. If you store the guacamole in the refrigerator, make sure to add extra lime juice when you pull the guacamole out to serve. Aside from their wonderful taste, limes contain vitamin C, antioxidants, and are an excellent source of potassium and magnesium, which help to promote cardiovascular health.
Garlic powder. Garlic contains compounds that have potent medicinal properties. Combined with the rest of the ingredients, garlic powder is savory and delicious in this recipe. Garlic is low in calories and provides numerous nutritional benefits. Garlic has been shown to reduce blood pressure and improve cholesterol levels, which may reduce your risk of heart disease. Feel free to toss in a couple diced cloves of REAL garlic if you wish. It’s very tasty with fresh garlic!
Sea salt. Sea salt (or if using table salt, double the amount of salt) is used as a seasoning in the guacamole to help bring the flavors of the other ingredients to the surface. Sea salt also provides electrolytes, improves digestion, and has been shown to improve your immune system.
Pepper. Freshly cracked pepper is the best and top-notch quality. You can use black pepper, but freshly cracked will taste MUCH better. Pepper provides spice, heat, and a host of nutrients, including anti-inflammatory and brain-boosting properties. It may also have cancer-fighting properties as well as increase good cholesterol levels.
In a large bowl, mash the avocados with a fork. Add the cilantro, onion, tomato, lime juice, garlic powder, salt, pepper, and jalapeño and mix to combine. Chill in the refrigerator until ready to serve.
You can eat guacamole on pretty much any Mexican dish, not to mention pairing it with my delicious air fryer tortilla chips, or adding it on my veggie burritos, veggie quesadillas, potato taquitos, cauliflower tacos, tofu tacos, shrimp tacos, or salmon tacos. I’ve never had taquitos without guacamole. I love topping any Mexican dish with guacamole—including burritos, tacos, enchiladas, salads, tostadas, taquitos, and of course eating it as an appetizer at Mexican restaurants with tortilla chips. I enjoy eating it on top of homemade nachos too!
More Mexican-inspired recipes you'll love!
Sour Cream Chicken Enchilada Casserole
Cheesy Mexican Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Mexican Street Corn (Elotes Mexicanos)
This guacamole recipe is a low-carb appetizer that is perfect for game day or for a barbecue or party. With only 2.1 net carbs per serving, it's a total game changer when it comes to following a low carb or keto diet. It’s easy and quick to make and you can serve it with a bag of tortilla chips or on top of tacos, burritos, quesadillas, enchiladas, or taquitos.
I’ve always heard that avocados are one of the best fruits for you. Yes, they are in fact a fruit. As a matter of fact, Healthline’s article indicates that avocados are rich in nutrients that are usually missing from many people’s diets, including magnesium, B6, vitamins C and E, and folate.
Also, potassium is considered a “nutrient of public health concern” by the United States Department of Human Services as it’s a mineral that Americans do not consume enough of. As a matter of fact, a study that included data on 4,730 U.S. adults found that less than three percent had potassium intakes greater than the adequate intake for potassium of 4,700 mg each day.
Half an avocado provides 30 percent of your daily requirement for B6, which is a nutrient that may help suppress inflammation and protect against oxidative damage. Inadequate B6 levels can negatively affect immune function, increasing your susceptibility to illness.
Avocados are beneficial for gut health, providing about 14 grams in fiber per avocado. It’s important to keep in mind that fiber-rich foods such as fruits, vegetables, seeds, and nuts, are key for good gut health. The most important factor in supporting digestive health is eating a diet high in fiber. The list of health benefits provided by avocados is long and lengthy, but the moral of the story is to eat lots of fruits and vegetables to protect your health.
Finally, if you make this Guacamole, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
These beautiful and delicious shrimp tacos are tasty, refreshing, and ready in just 20 minutes, making them the perfect busy weeknight dinner! Naturally gluten free, this recipe will be a favorite in your house too! This recipe is versatile and other types of tortillas can be used. If you use smaller street tortillas, you may want to double up on them so the tacos don’t fall apart. If you like this shrimp recipe, then you'll love my Shrimp Scampi, Shrimp-Fried Rice, Shrimp Ceviche, Lemon Garlic Shrimp, and Bang Bang Shrimp Bowl recipes!
Shrimp tacos are perfectly seasoned and contain 12 grams of protein per serving, helping you feel fuller, longer! Each serving contains less than 12 grams net carbs, making it ideal for those following a low carb or keto diet. The heavenly combination of fresh cabbage with onion, cilantro, the mouthwatering creamy homemade sauce, paired together in a warm tortilla with cooked, perfectly seasoned shrimp, will surely make you want to add this to your weekly dinner rotation! Top your shrimp tacos with my insanely addicting Easy Homemade Salsa, Pico de Gallo, and Guacamole for the best flavor combos!
You can either choose coleslaw mix or green or purple cabbage for the taco filling. If you're in a rush, you may want to opt for coleslaw mix as it's pre-chopped and ready to go!
My easy and quick shrimp tacos contain shrimp, taco seasoning, extra virgin olive oil, cabbage, onion, cilantro, pepper, corn tortillas, mayonnaise, plain Greek yogurt, and fresh lime juice, and make the perfect family friendly dinner recipe!
Topping ideas include my guacamole, pico de gallo, and corn cucumber avocado salsa.
There are two cups of healthy, vitamin-packed cabbage in this recipe. Cabbage is packed with nutrients, including vitamin A, iron, riboflavin, vitamin B6, and folate. According to Healthline’s article, cabbage is high in fiber and is filled with powerful antioxidants, including polyphenols and sulfur compounds. Additionally, cabbage is high in vitamin C, a strong antioxidant that may protect against heart disease, cancers, and vision loss. It contains potent antioxidants that may help reduce inflammation.
Raw shrimp, peeled and deveined. Be sure to buy raw shrimp as you will be cooking them. It’s easiest to buy them deveined with tails off, but I buy shrimp with tails on a lot. You may need to chop the tails off before serving.
Taco seasoning. I always make my own taco seasoning from scratch but if you’re short on time, just buy the McCormick’s (or other similar brand) brand pre-packaged taco seasoning.
Extra virgin olive oil. I always use high quality extra virgin olive oil, but regular olive oil will suffice. Extra virgin olive oil is the least processed form of olive oil which helps retain excellent flavor and antioxidants that are lost during processing.
Green cabbage. Green cabbage is what we normally use but feel free to use red cabbage or coleslaw mix. If you're in a hurry, coleslaw mix will save you time being that the cabbage is pre-chopped.
Yellow onion. You can use any kind of onion, but I prefer yellow for this recipe. Yellow and white onions typically contain the most fiber although red onions contain the most antioxidants.
Cilantro. Chop up some cilantro for a fresh, aromatic flavor.
Pepper. Use freshly cracked black pepper for superior taste and flavors. Pepper is a great source of manganese which is a mineral that helps with bone health and metabolism.
Corn tortillas. Naturally gluten free, corn tortillas are what holds this delicious package together. Opt for the six-inch diameter corn tortillas for this recipe as well as the smaller street taco version.
Mayonnaise. Use your favorite mayo for the sauce. I use Miracle Whip with avocado oil but feel free to use any other type of mayo.
Plain Greek yogurt. Use whole milk or 2 percent or the sauce won’t be as creamy. The Greek yogurt adds flavor and a creamy texture to the taco sauce.
Fresh lime juice. Don’t skimp and buy lime juice. Use the juice from a plump and juicy lime for the best flavor.
STEP 1: In a medium bowl, combine the thawed shrimp, 1 tablespoon taco seasoning, and pepper.
STEP 2: In a separate mixing bowl, mix the mayonnaise, yogurt, lime juice, taco seasoning, and pepper.
STEP 3: Heat a large skillet over medium-high heat and add the olive oil, then add the shrimp. Cook for 2-3 minutes, until the shrimp starts to turn orange/pink on the bottom, then flip over and cook another 2-3 minutes on the other side.
STEP 4: In a large bowl, gently combine the cabbage, onion, cilantro, and all the sauce except for a small amount to drizzle on top of the tacos.
STEP 5: Prepare to make the tacos by heating a frying pan over high heat, and cooking each tortilla for 10-20 seconds on each side before stuffing it. Place 3 shrimps in each taco, topped with the cabbage mixture, and drizzled with the sauce.
STEP 6: If you make these shrimp tacos, don't forget to leave a rating and comment to help other readers!
Finally, if you make these Shrimp Tacos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your shrimp taco recipe photos!
Jalapeño Popper Dip makes the perfect game day recipe and party appetizer and is naturally gluten free, making it ideal for those with celiac or gluten intolerance! Not to mention, this appetizer recipe is low carb, making it perfect for those following a keto or low carb diet.
You can combine it with crackers, my delicious air fryer tortilla chips, my air fryer pita chips, a baguette, or vegetable sticks. I made this yesterday and ate 95 percent of it before I went to bed – oops! I am a picky eater and this was absolutely delicious (and I don’t need a party or a game to eat this showstopping dip!). When the jalapeños are baked, the spiciness dissipates. Surprisingly, this is not a spicy dip in the least.
If you are not a lover of spicy food, you will adore this snack. If you are like me and love spice, you will still enjoy every bite! On a scale of 1-10, I give this one a 10. It makes a great potluck and party dip too. There’s something about a warm baked dip that just makes my mouth water and I have a hard time with boundaries when it comes to this mouthwatering dip! Impress your guests with this heavenly dip that takes about a half hour to prepare!
Cream cheese. Creamy and sultry, the main ingredient gives this dish texture and rich flavor.
Sour cream. Combined with the cream cheese and mayonnaise, my recipe uses just the right amount of sour cream to give the dip a delicious blend of sour.
Mayonnaise. Just a little bit of mayo goes a long way and when mixed with cream cheese and sour cream, it gives this dip just the right amount of creamy texture.
Garlic powder. A touch of garlic powder offsets the jalapeños and mixes in perfectly with the rest of the ingredients.
Jalapeños. These spicy peppers are best when the seeds and membranes are removed, but if you’re feeling daring, leave in a couple of seeds and you’ll have a spicy dip. Ironically, when the jalapeños bake, they aren’t spicy one bit. If you're short on time, you can use canned jalapeños although I prefer the fresh taste of real jalapeños.
Green onions. Fresh chives give this dish a fresh crunch and taste and add some additional green to the dip.
STEP 1: Preheat your oven and coat an 8x8-inch baking dish with cooking spray.
STEP 2: In a large bowl, mix the softened cream cheese, sour cream, mayonnaise, and garlic powder together with a spoon or hand mixer.
STEP 3: Add cheese, jalapeños, and green onions to the cheese and mayonnaise mixture and stir until combined.
STEP 4: Spread into a baking dish and bake for 25-28 minutes, until it’s bubbly and golden brown. Serve warm with tortilla chips or your favorite crackers.
STEP 5: If you make this recipe, don't forget to leave a rating and comment
Pair it with my air fryer tortilla chips or air fryer pita chips and your dip will disappear faster than it took you to make it! You can also eat it with your favorite tortilla chips or crackers.
Be careful when handling jalapeños. Some use rubber gloves when touching these spicy peppers. I always remove the membranes and seeds and am very careful to avoid touching my eyes, nose, and mouth after. I’ve made the mistake countless times of cutting a jalapeño and then inadvertently rubbing my eyes! It’s the worst feeling ever and no matter how much cold water I flush my eyes with, the zing doesn’t seem to go away! I don’t use rubber gloves when handling them, but just be very cautious of their supreme spiciness.
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make this Jalapeño Popper Dip, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Not only is salmon exceptionally good for you as it contains heart-healthy omega 3s, but in tacos with a delicious salsa dresses it up in the tastiest way possible! When you make these delicious gluten free, healthy salmon tacos, you can get as creative as you like and add your favorite toppings! If you're looking for extra flavor, my guacamole, pico de gallo and corn cucumber avocado salsa are excellent pairings with these salmon tacos! If you like salmon recipes, then you'll love my healthy Lomi Lomi Salmon recipe!
The salsa contains just the right amounts of just the right ingredients, combined with the ideal amount of lemon juice to give it just the right taste with the salmon and the tortillas. As long as you use corn tortillas, this dish is gluten free. Always be sure to double check whether your tortillas are gluten free if you are gluten intolerant or have celiac disease.
Heart- and brain-healthy omega 3s are packed inside these amazingly delicious tacos. Not only are they delicious, but these exquisite salmon tacos are protein and nutrient packed! Protein helps keeps you satiated and each bite you take of the salmon, tortilla, and salsa, will make you drool and want seconds, even thirds!
STEP 1: Thaw out the salmon, if frozen. Add the salmon to a baking sheet and marinate it in butter, lemon juice, Cajun seasoning, and pepper.
STEP 2: Bake the fish in the oven for 20 to 25 minutes, until you touch it with a fork and it flakes apart. If it's red in the center, it's not done cooking. It should be pink, like the photos shown in this post.
STEP 3: To make the salsa, add one 15-oz. can of corn kernels, drained, along with one 15-oz. can of black beans, drained and rinsed, to a large bowl. Combine with a chopped tomato, a half cup of chopped onion, one-half cup chopped fresh cilantro, and one tablespoon lemon juice. This is a savory and healthy salsa that perfectly complements the salmon!
STEP 4: Add the cooked salmon in each warmed corn tortilla. Top the fish with the salsa and serve with limes, avocados, chopped cilantro, or any other topping, for a delicious and healthy meal!
STEP 5: If you make this recipe, don't forget to leave a rating and comment!
Mexican Street Corn (Elotes Mexicanos)
Did you know eating more protein helps reduce appetite and hunger levels? Protein reduces the level of the hunger hormone ghrelin and boosts the levels of peptide YY, a hormone that makes you feel full, according to Healthline’s article.
Protein increases muscle mass and strength as it’s the building block of your muscles. Keep your protein intake high if you want to prevent muscle loss during weight loss. As if you really needed another reason to eat salmon, it’s good for your bones. Those who consume more protein tend to maintain better bone mass as they age. Lastly, protein helps reduce cravings and late-night snacking. If you’re contemplating eating another salmon taco, you have a good reason to do so!
The salmon tacos include a salsa that contemplates the fish. One of the salsa ingredients is healthy and flavorful cilantro. Cilantro is known as a superfood because it is packed with nutrients such as vitamins A, K, and C, as well as powerful antioxidants. Looking beyond its nutritional value, cilantro is jam-packed with the antioxidants know as polyphenols. Polyphenols are key as they reduce inflammation and prevent cell damage that could have otherwise contributed to premature aging as well as increased disease risk, according to Healthline’s article.
Traditional medicine has used many parts of the coriander plant (including cilantro leaves) to treat pain, inflammation, gastrointestinal problems, and diabetes. Cilantro may offer cardiovascular benefits, such as regulating blood pressure and heart rhythm. So, if you have diabetes and hypertension, eat lots of cilantro!
Finally, if you make these Salmon Tacos, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
This recipe is an authentic Mexican street corn recipe (also known as Elotes Mexicanos). Growing up in Corona, California, there were vendors frequently walking up local streets, with bells on their white carts, selling delicious Mexican Street Corn. My husband and I both have many fond memories eating Elotes Mexicanos while growing up. He tried my recipe and could not get over how delicious it is! On a scale of 1-10, with 10 being the best, he gave my Mexican street corn a 10! You have to try it and let me know if you agree that it’s the best Mexican street corn recipe out there! If you like vegetarian Mexican food, you'll love my Potato Taquitos, Cheesy Mexican Street Corn Enchilada Bake, Easy Veggie Burritos, and Veggie Quesadillas.
All summer long, every summer, my husband requests that I buy corn. When he asks me to “buy corn,” I immediately know that he longs for me to make him some of this savory Mexican Street Corn or my mouthwatering Corn Cucumber Avocado Salsa - DROOL! With just the right amounts of lime, mayo, and cotija, rolled in chili powder, this is one unforgettable street corn recipe!
My insanely addicting gluten free Mexican Street Corn snack recipe contains ears of corn, limes, salt, mayonnaise, cotija, chili powder, bay leaves, and thyme (or epazote, if you can find it in a Mexican supermarket; Amazon sells this epazote), and is ready in less than 20 minutes! Watch out – these never last long around my house and I highly doubt they’ll last long wherever they land.
In Spanish, the word “elote” means corn. The history of corn traces back to the Aztec civilization. The Aztecs considered corn sacred and is the cornerstone of Mexican cuisine, especially in tortillas. The Mexican street corn that we know today has roots in Mexico City, according to Julee Ho’s article.
Mexico City is known for its delicious street food, known as antojitos, which means “little cravings.” Also, corn is a main ingredient for the City’s street vendors. In Mexico City, street corn is the main ingredient in street food; it’s covered in butter, mayonnaise, cotija, and chili powder. My Mexican street corn recipe uses mayonnaise (trust me, there’s enough!), cotija, and chili powder.
If I had any Mexican markets near me, I would have bought epazote, but because this wasn’t an option and I didn't want to wait for Amazon to deliver this epazote, I cooked the corn in bay leaves and thyme, which, according to my research, is comparable to epazote. If you can buy epazote to make this, I highly recommend it as it will yield the most authentic Mexican flavors.
Corn on the cobb. Corn on the cobb is the main ingredient in this recipe. Traditional Mexican corn is not sweet; however, the corn sold in the United States is sweet, so the corn taste varies from Mexico to the U.S. If you’re short on time, you can usually find corn on the cobb that is already shucked. It costs a little more, but it’s a lot quicker.
Two limes. Limes are delicious, healthy and contain antioxidants. In this recipe, they are needed and fresh limes are preferred over store-bought lime juice. Of course you can use lime juice, but the flavor won’t be as fresh and tasty.
Salt. Salt is used as a seasoning to help enhance the flavors. Salt helps bring out the flavors of the corn and the other ingredients.
Mayonnaise. Mayo is a key component in this recipe. Some Mexican street corn recipes use sour cream but according to my research, sour cream (and cilantro) are not authentic Mexican street corn ingredients. Mayo provides flavor, moisture, and a fantastic method to coat the corn before rolling it in the cotija.
Cotija. Cotija is a Mexican cow milk cheese that was named after the small town, Cotija de la Paz, in Michoacán. Its flavor is salty, milky, and delicious, with a crumbly texture. The Mexican street corn in Mexico has cotija just as my recipe does. If you can’t find it, buy fresco cheese instead.
Chili powder. Just like authentic Mexican street corn, chili powder is integral in this recipe. It contains cayenne, cumin, garlic, and other seasonings. The last step is to sprinkle the chili powder all over the corn.
Bay leaves. If you can’t find epazote at a Mexican supermarket, then use one or two bay leaves instead. Bay leaves are used to season the corn while it cooks and add a distinguishing aroma. Amazon sells this epazote.
Thyme. Similar to the bay leaves, if you cannot locate epazote at a Mexican grocery store, then use bay leaves and dried thyme to season the corn as close to authentic as possible. Although the amount needed in the recipe is small, it goes far and is important.
If you're lazy like me, you can buy the corn on the cobb pre-shucked. It costs slightly more, but it saves time on shucking, and oftentimes, after a busy and long workday, time is of the essence and I'll pay more for convenience.
STEP 1: Add salt, bay leaves, and dried thyme to a large pot of boiling water. Place the corn in the boiling water for 30 seconds. Remove with tongs, letting excess water drip off, and place it on a large dinner plate.
I like to prepare the next to steps ahead of cooking the corn. It helps expedite the cooking process.
STEP 2: Before you warm the pot of water to cook the corn, make sure to spread the cotija on a large dinner plate. This will come in handy when it comes time to roll the corn in the cotija cheese. You'll need to work quickly so it's best to prepare before you begin.
STEP 3: Next, cut the 2 limes into 8 wedges. You can cut into 4 wedges, but it’s harder to squeeze the juice out when they’re in larger pieces. Squeeze the limes into a small bowl.
Accomplishing this step ahead of cooking the corn will help you quickly spread the lime juice over the cooked corn. One of the secrets is to use a spoon to quickly spread the lime juice all around the cooked corn. This needs to occur promptly, as soon as the corn is placed out of the hot water, on the plate. Next, rub salt all over the ears of corn.
STEP 4: Use a spoon to smother the mayo all around each piece of corn. Roll the corn in the cotija and sprinkle with chili powder. I like to evenly coat all sides of the corn with all the ingredients.
Sheet Pan Elote Mexican Street Corn Nachos
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Finally, if you make this Mexican Street Corn (Elotes Mexicanos) recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
If you’re anything like me, you LOVE Mexican food! I love when I can make it taste exactly the way I want by cooking it myself. My Veggie Quesadillas recipe is easy and quick - my mouth is watering just thinking about this dish! I hope your family enjoys my vegetarian quesadilla recipe as much as mine does. We made these today and they were gone quicker than I could cook them. No complaints though, especially when my toddler is begging to eat vegetables like orange bell peppers and onions, yet has no clue that they’re hiding in the quesadilla because they are not visible to the naked eye—total WIN WIN for mom! If you like my Potato Taquitos, Easy Veggie Burritos, Cheesy Mexican Street Corn Enchilada Bake, and my Sweet Potato and Black Bean Enchiladas, then you'll love this recipe!
The best part about these veggie quesadillas is that they’re packed with healthy vegetables and you can’t even taste them! I’m all about adding veggies to meals in any way, shape or form. Top them with my DELICIOUS guacamole, easy homemade salsa recipe, and corn cucumber avocado salsa for the best flavor combo!
Yes, just use gluten free tortillas instead of flour. Instead of all-purpose flour, use almond or cassava flour. I haven't tried making these with cassava flour or with gluten free tortillas, but if you do, please let me know how they turned out in the comment section below.
Black beans and all other ingredients are naturally gluten free for those with celiac disease or with gluten intolerances.
STEP 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the flour, chili powder, paprika, sea salt, and pepper, and stir for 2 minutes. Gradually whisk in the water. Add the bell pepper, onion, and beans—stirring occasionally. Cook until tender—about 7-8 minutes. Remove from heat and add the cheese.
STEP 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add one tortilla to the skillet, spreading half of the mixture on the tortilla, leaving an inch or so around the edges. Top with a second tortilla. Cook, turning one time, until golden brown (about 3 minutes on each side).
STEP 3: Repeat process with the remaining ½ tablespoon oil, tortillas, and mixture. Slice the cooked quesadillas into wedges and serve warm with desired garnishes.
Cancer HATES onions! Growing up, my dad used to say this repeatedly to the point where I will NEVER FORGET! Did you know that the medicinal properties of onions have been recognized since ancient times as they were used to treat ailments and diseases—including heart disease and mouth sores? Maybe instead of buying medication for a cold sore, just eat an onion!
According to Healthline’s article, onions are packed with Vitamin C, a nutrient involved in regulating health, collagen production, tissue repair, and iron absorption. Vitamin C acts as a powerful antioxidant in the body, protecting the cells against damage caused by unavoidable free radicals. Free radicals occur from living everyday modern life.
Onions are rich in B vitamins, including folate and B6, both of which play critical roles in metabolism, nerve function, and red cell production. They’re a terrific source of potassium, a mineral which many people are deficient in. Moreover, the average potassium intake of Americans is slightly over half the recommended daily value of 4,700 mg. We can thank our fast-paced lives and our bad fast food habits for our severe lack of nutrition.
Normal cellular function, fluid balance, nerve transmission, kidney function, and muscle coordination all require potassium. I can see why eating onions prevents cancer as onions provide numerous benefits to the human body.
Sweet Potato and Black Bean Enchiladas
Cheesy Street Corn Enchilada Bake
Mexican Street Corn (Elotes Mexicanos)
If my meat-loving husband loves this dish, then you likely will too. I lean more vegetarian, but he is Hawaiian and sure adores all meat and seafood. I try to feed as many vegetables to my family as I possibly can, and because I’m the one who primarily prepares all the food, I can make this happen and it will prolong all of our lives.
We rarely eat out and try to pack as much nutrient-dense food into our diets as we can.
Finally, if you make these Veggie Quesadillas, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Ceviche always takes me back to my days living in southern California. I was born and raised in southern California and have spent many weekends at the Redondo Beach Pier eating shrimp ceviche with my now-husband and his family. Some of my fondest summer memories were spent at that pier eating seafood and strolling around. When I think of seafood, the ocean is the first thing that comes to mind. If you like shrimp, you'll love my Bacon Wrapped Shrimp. Shrimp Scampi, Cajun Shrimp Foil Packets, Lemon Garlic Shrimp, Shrimp Tacos, and Shrimp-Fried Rice recipes!
Light, refreshing, and naturally gluten free, this shrimp ceviche never lasts long in my house! My husband prefers to eat the entire bowl as his dinner LOL! This dish is great as it's low carb, high in protein, and naturally gluten free! If you like this recipe, you'll love my insanely addicting pico de gallo recipe!
Shrimp. Packed with protein and delicious flavor, shrimp help fill you up while also providing vitamins and nutrition. Be sure to use deveined shrimp or devein them yourself before eating.
Onion. Onions provide texture, taste, and are excellent sources of vitamins C, B6, folate, and potassium. Raw onions in this savory shrimp ceviche provide a spicy and zesty flavor to this dish.
Cilantro. This green, leafy herb is found in numerous Mexican dishes, cilantro is fresh and light, offering many health benefits. A small amount of cilantro contains the full daily value of vitamins A and K. It also helps rid the body of toxic heavy metals, and helps reduce anxiety and protects against oxidative stress, also known as free radicals.
Garlic. Garlic offers a delicious flavor in this recipe. It contains compounds with potent medicinal properties and may protect against the common cold.
Tomatoes. Tomatoes are a key part of the shrimp ceviche as they add a juicy taste and texture. Similar to chopped tomatoes in pico de gallo, they nearly remind me of pico while eating it in ceviche. Tomatoes contain lycopene, which is a powerful antioxidant that has been linked to many health benefits, including decreased risk of heart disease and cancer. Packed with vitamin C, K, and potassium, they offer many nutritional benefits.
Sea salt. Sea salt is a natural source of minerals such as zinc, potassium, and iron, and gives this recipe a savory flavor. If you use table salt, make sure to double the recipe as it’s not as concentrated as sea salt.
Red wine vinegar. With very few calories and lots of flavor, red wine vinegar gives this dish an acidic, delicious taste, especially when combined with the shrimp, tomatoes, onion, and cilantro.
Extra virgin olive oil. Loaded with nutrients, high quality extra virgin olive oil is rich in healthy monounsaturated fats. Its role in this dish is to help enhance the flavor of the juices. Pay extra and buy top quality extra virgin olive oil for the best taste and health benefits. Quality extra virgin olive oil is one of the healthiest oils and has been shown to help fight inflammation and numerous diseases, including heart disease and cancer.
Jalapeño. One jalapeño gives this side dish a crunch and irresistible taste. Make sure to remove the seeds and membranes before eating. Be careful not to touch your eyes, nose, or mouth after chopping it. You can use gloves while cutting the jalapeño.
Paprika. In combination with the rest of the ingredients, just a smidge of paprika adds an delectable taste to the shrimp ceviche. It may not be a traditional use in ceviche, but I add paprika to many dishes as the taste is heavenly.
Pepper. Freshly cracked black pepper is the only way to go. A few twists are all it needs to mix with the other ingredients, providing a spicy taste. High quality freshly cracked black pepper enhances the flavor of this dish, particularly when combined with the onion, tomato, slat, and shrimp.
Cayenne. Cayenne is a hot and fiery addition, but just a pinch is all that’s needed to give this recipe a smoky chili blend.
Raw Honey. Raw honey adds a sweet flavor and contains flavonoids, which have antioxidant and anti-inflammatory-fighting properties. Raw honey also has oligosaccharides which are prebiotics that help to feed the good bacteria in your gut. You don’t have to use raw honey, but it is recommended for the best taste and quality.
With less than 11 net carbs per serving, this is a low carb recipe suitable for those following a keto, low carb, and diabetic diets.
STEP 1: Boil a large pot of water and add the shrimp. Cook until opaque. Remove from heat and place in a bowl of cold running water, or in an ice bath, to stop them from cooking.
STEP 2: In a large mixing bowl, combine the diced onion, chopped cilantro, minced garlic cloves, halved cherry tomatoes, sea salt, red wine vinegar, extra virgin olive oil, jalapeño, paprika, freshly cracked black pepper, cayenne, raw honey, and stir until well combined. Add the shrimp and stir until well incorporated. Chill in the refrigerator for at least 2 hours before serving and serve with tortilla chips, tostada shells, or tortillas.
STEP 3: If you make this recipe, don't forget to leave a rating and comment!
Mexican Street Corn (Elotes Mexicanos)
The best way to eat ceviche is with my delicious Air Fryer Tortilla Chips or on top of a tostada shell and all my memories include me eating it on a delicious tostada shell. You can also use tortilla chips or put it in a tortilla, like a taco.
Finally, if you make this Shrimp Ceviche recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this ceviche recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your shrimp ceviche recipe photos!
This Corn Cucumber Avocado Salsa is the perfect summertime snack, especially when paired with my delicious and healthy Air Fryer Tortilla Chips! It's a naturally gluten free, vegan dip that just melts in your mouth and is SO refreshing on a hot summer day. You can add this salsa to tacos, burritos, tostadas, or just eat it by itself, and it only takes 10 minutes to make. If you like this, then you'll love my healthy and easy Guacamole and Pico de Gallo appetizer recipes! This goes great on top of my Easy Veggie Burritos and my Veggie Quesadillas.
The taste of sweet corn, combined with juicy tomatoes, fresh cucumbers, and savory avocado, onion, extra virgin olive oil, salt, pepper, and lime juice, make one delicious and colorful dip! My tried and tasted recipe contains just the right amounts of olive oil, lemon juice, giving this salsa the perfect amount of flavor, without it tasting like it’s too much. After eating this, you will feel light and good, not heavy from carb overload. I love eating this on a hot summer day with a tall glass of iced tea as it’s quite refreshing.
You just can’t buy salsa like this at the store. It may take a little effort, but I promise you it is SO WORTH making! This nutrient-packed recipe provides numerous health benefits and antioxidants. I made more of this today and with my easy and healthy air fryer tortilla chips, I am hooked! It’s the perfect way for me to break my fast in the afternoon.
This is the perfect summer barbecue appetizer dip and your guests will love it! It’s refreshing, light, and fresh, and tastes wonderful on a hot summer day!
In a medium bowl, add one chopped and seeded cucumber, two chopped and seeded tomatoes, one chopped avocado, three tablespoons chopped onion, corn from one ear of corn, two tablespoons extra virgin olive oil, two tablespoons lime juice, salt, and pepper. Mix everything together and chill in the fridge in an airtight container until ready to serve.
This dish will last up to 24 hours in the refrigerator, but I recommend eating it as soon as it’s made as the avocado will start to brown. If it starts to brown when it’s time to serve, mix the ingredients well and if necessary, add a dash of lemon or lime juice.
Yes, it is as it’s packed with nutrient-rich fruits and vegetables—not to mention heart-healthy olive oil and lemon juice. Each serving contains 7.2 grams net carbs. Pair with low carb tortillas for the best low carb or keto combos!
Finally, if you make this Corn Cucumber Avocado Salsa, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
If you enjoy sizzling chicken fajitas at a Mexican restaurant, then you’ll surely enjoy this delicious savory Chicken Fajita Casserole, made in your very own kitchen! Before you start, I advise grating the cheese, and chopping the bell peppers, onion, and chives so that all the prep work is done, which will expedite the rest of the cooking process. If you like this, then you'll love my Sour Cream Chicken Enchilada and Chicken Alfredo casserole recipes! My mouthwatering Chicken Wraps with Honey-Peanut Sauce is also one of my most popular chicken recipes!
This may not look beautiful, but my family and I loved it and even ate it with tortilla chips and in tortillas to make tacos! It’s absolutely delicious and I am a huge fan of casseroles so this is a win-win for my family! My delicious recipe contains chicken breast, rice, cream of chicken soup, sour cream, onion, bell peppers, fire-roasted tomatoes, chicken broth, fajita seasoning, Monterey Jack cheese, chives, and pepper, and is done in less than one hour.
One of my favorite healthy dinners, this recipe is wonderful for kids as the dish conceals the bell peppers and onions so they’re enjoying every bite of vegetables although they can’t really see them. It’s a great dish for picky toddlers and kids. Once you try a bite, this one will definitely be a family favorite on your weekly dinner rotation!
An easy way to cook shredded chicken is to place the breasts, fat trimmed, into a slow cooker or crockpot. Cover the meat with water and add some salt. Cook for 4-6 hours. When the chicken is done, ladle it into a bowl and shred it with two forks. This can happen during the day while you’re busy working on other things. Another easy way is to season the chicken breasts with salt and pepper and bake them on a foil-lined and sprayed baking sheet at 450° F for 20-25 minutes, until no pink in the center remains.
This dish contains two chopped bell peppers. Did you know that bell peppers may aid in controlling blood pressure? According to Web M.D.’s post, experts believe that diets high in vitamin C may help to control blood pressure. Vitamin C acts as a diuretic, as it helps remove excess body fluid. Ridding the body of excess fluids help reduce pressure in blood vessels, lowering blood pressure levels.
In addition to bell peppers helping to lower blood pressure, they also contain an anticoagulant that may help prevent blood clots that are responsible for heart attacks. Read the post to learn more.
STEP 1: Preheat the oven and coat a 9x13-inch casserole dish with cooking spray.
STEP 2: In a large bowl, combine the chicken, cooked rice, soup, sour cream, onion, bell peppers, fire roasted tomatoes, broth, seasoning, and 1 ¼ cups of the cheese.
STEP 3: Pour the mixture into the prepared baking dish, spreading it evenly. Bake for 30 minutes.
STEP 4: Remove the dish from the oven and top with the remaining cheese. Top with the chives and return it to the oven until the cheese is bubbly—about 10-15 minutes.
STEP 5: If you make this recipe, don't forget to leave a rating and comment!
Chicken Wraps with Honey-Peanut Sauce
Slow Cooker White Chicken Chili
Southern Style Oven “Fried” Chicken with Mashed Potatoes and Corn
Finally, if you make this Chicken Fajita Casserole, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
I love pico de gallo on my cauliflower, beef, and tofu tacos, quesadillas, burritos, taquitos, enchiladas - and the list goes on! Light and refreshing, healthy, low carb, and naturally gluten-free, pico de gallo gives each bite a crunchy and memorable mouthwatering flavor. Paired with my deliciously easy Air Fryer Tortilla Chips, Cheesy Street Corn Enchilada Bake, Veggie Quesadillas, and Easy Veggie Burritos, this pico sure won't last long!
This is one of the easiest and quickest appetizer dips to make and is always popular when I bring it to parties, potlucks, and game day gatherings. Anyone following a gluten free, vegan, low carb, or vegetarian diet will appreciate this refreshing and addicting appetizer snack. I love popular appetizer recipes that are done in less than 10 minutes!
Growing up in southern California, I was surrounded by the best-tasting Mexican food on the planet! We used to visit Old Town San Diego with my family growing up, and if you’ve been, you already know what I’m getting to! The best Mexican restaurants are in cute and quaint Old Town San Diego.
Of course, there are numerous holes in the walls all over southern California and in the city I was raised in, which was Corona. In Corona, there are so many amazing Mexican restaurants. Just thinking about Miguel’s and Eduardo’s has me over here daydreaming and drooling all over my keyboard!
Although we are now Salt Lake County residents, my husband and I are still very picky when it comes to good Mexican food. There is a severe shortage of good Mexican food up here! My husband gives my pico de gallo a 10 on a scale of 1-10, and I enjoy it. We hope you love it as much as our family does!
The traditional way to make pico de gallo is to let the ingredients marinate overnight so that they juices are released. This creates the tastiest flavor. Of course, you can make it and eat it right away and it still tastes absolutely divine!
STEP 1: Add four diced tomatoes, ½ chopped onion, 1 seeded jalapeño, and 1/3 cup chopped cilantro into a medium bowl; mix well.
STEP 2: Add the juice of one lime, salt, and pepper, and mix to incorporate.
Cover or store in an airtight container in the fridge. For best results, let the pico de gallo sit overnight and allow the juices to marinate and absorb, which will give the pico the best flavor.
Pico de gallo, or “pico” is a dry mixture of diced vegetables. Salsa is also a combination of diced vegetables, but also typically contains water or stewed tomatoes. Although you can use pico as a dip with tortilla chips, typically salsa is served at most Mexican restaurants.
Sweet Potato and Black Bean Enchiladas
Cheesy Street Corn Enchilada Bake
Sheet Pan Elote Mexican Street Corn Nachos
Mexican Street Corn (Elotes Mexicanos)
Finally, if you make this Pico de Gallo appetizer recipe, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
