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I spent much of last year thinking, “If I can just make it until summer I will have time to get this/that/the other done”. Then, the highly anticipated summer rolled around and I caught myself daily saying, “When the kids going back to school and we are in routine I can finally dothis/that/the other.”
Well people, I have come to the conclusion there just will not be a time I feel like I’m actually accomplishing what I need (and want) to do! This is my life with 3 small kids. Counters will always be cluttered, projects will always be halfway finished, and it will forevermore take 30 minutes just to get loaded and buckled into the car!
Of course, the main items on the “To Do” list left unchecked seem to be my self-care tasks. While my kids have nutritious lunches, clean hair, bodies, and clothes, playdates, and daily enriching activities- I have started to think of grocery shopping alone as my “happy place”. Even essential tasks like eating lunch are frequently skipped.
Sure, I plan to eat lunch. I may even start pulling items from the fridge to cook a meal but someone wants to lay down for a nap and someone else wants a snack and the third someone just wants a little company in the bathroom. Next thing I know it’s 3 pm and my half-prepared meal is still sitting on the counter. But I have found a solution for that!
Quick Meals for a Busy Schedule
Last week I was at Kroger (ALONE) and quite enjoying the “me time”. I took the chance to actually browse the aisles since I am usually grabbing what I need in a mad dash racing against the patience of my toddlers.
Anyways, I came across this Frontera® Chicken Fajita Bowl and thought it may be worth a shot.
Admittedly I’m a label checker and tend to stay far away from foods loaded with ingredients I can’t pronounce, but I recognized every ingredient in the Frontera® Chicken Fajita Bowl. So I bought it— and the Frontera® Veggie Taco Bowl to try out.
One thing I try to do at the beginning of the week is prepare a salad of some sort so I have an easy dish to pair with supper each night. I knew as soon as I tasted my Chicken Fajita Bowl that Mexican Street Corn Salad would be a perfect compliment.
The beauty of this combo is that the flavor of Mexican Street Corn Salad improves the longer it sits and there are 4 flavors of Frontera Meals. Mix up the salad on Sunday, refrigerate, and have 4 easy lunches for the week.
Mexican Street Corn Salad with Chili Lime Sauce
This dish is absolutely delicious with just the right combination of spicy to off-set the sweetness of the corn and the lime juice.
Start with 4 ears of fresh corn. Shuck and silk the corn before cutting the kernels off the cob.
Heat oil and garlic in a skillet and cook corn until it is slightly charred (approximately 10 minutes).
While corn is cooking you can go ahead and mix up your mayonnaise, fresh lime juice, cumin, paprika, chili powder, and hot sauce for the chili lime sauce.
Once corn is prepared mix your diced jalapenos, cilantro, onion and chili lime sauce together until corn is well coated.
Add diced avocado and cheese. Toss lightly to mix.
You can serve Mexican Street Corn Salad immediately but I prefer to refrigerate it a few hours and serve chilled.
Stir In, Stand Out!
Not sure which Frontera meal is perfect for you?
Frontera meals are Inspired By Mexico, Made By You! The brand was established in 1996 with an award-winning Chef utilizing time-honored cooking methods to bring premium quality Authentic Mexican flavor to your table. All Frontera meals are prepared with expertise and passion.
The Chicken Fajita Bowl is made with fire-roasted poblanos and chipotle chiles. This perfectly seared, classic Mexican dish tastes great over rice.
The Veggie Taco Bowl has fire-roasted tomatillos, peppers, corn, and more that come together in a zesty green chile and cilantro sauce for a delicious veggie experience any carnivore would envy.
Save at Kroger!
Get Fired Up, devour Mexico! And do it all at a discount.
Click here to save $1.00 on any ONE (1) Frontera meal. Download this awesome deal before it’s gone!
Do you have a favorite trick for making time for YOU in the busy seasons of life? Share it with us!
I’m so glad you stopped by! Get ready to Flavor Fearlessly!
I highly recommend mixing up Mexican Street Corn Salad then dropping by Kroger to pick up Frontera’s Chicken Fajita Bowl and Veggie Taco Bowl for two low-prep meals during a busy week.
- For the Salad:
- 4 ears fresh corn, cut from cob
- 1/4 cup red onion, diced
- 1 jalapeno, seeds removed and diced
- 1 avocado, diced
- 1/2 cup cilantro, chopped
- 1 1/2 cup Cotija cheese (can't find it? No worries! Feta is a great substitute!)
- For the Dressing:
- 2 1/2 tablespoons lite Mayo
- Juice from 1 lime
- 1/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 1/2 teaspoons hot sauce
- pinch of salt and pepper
- Shuck and silk corn, then remove kernels from the cob.
- Heat 2 tablespoons of oil and 1 tablespoon garlic in a skillet.
- Add corn kernels and cook until charred. Approximately 10 minutes- stir occasionally.
- Meanwhile, go ahead and mix up your dressing. Stir together mayonnaise, lime, paprika, ground cumin, chili powder, hot sauce, salt and pepper in a bowl until well mixed. Set aside.
- Remove corn from heat and pour into large bowl.
- Add red onion, jalapeno, cilantro, and dressing. Mix until corn is well coated.
- Add avocado and cheese. stir lightly until mixed.
- Serve immediately or refrigerate until ready to serve.