Speaking of water, we asked B yesterday if she'd ever want to live on the lake.
She said, "No. Why... would you?"
Mike said, "Well, YES of course I would! Why don't you want to live on the lake?"
"Well... why do you want to live in the middle of the lake, like on top of the water?"
"No, no, no... we'd live next to the lake, Not on top of the water. And we could get a boat and go fishing all the time."
"Oh, OK. Then yes, I would like that!"
Few, glad we got that settled...
Anyway, you can put almost anything in a food boat. Chili, pulled pork, cheese, Oreos...
Or this creamy, peppery, savory, cheesylicious baja corn salad.
It's a party in your mouth.
Printable Recipe HERE.
3 - 4 zucchini
2 tablespoons olive oil
Salt and pepper
3 cups frozen or fresh corn kernels
1 cup grated Cotija cheese
1 cup 2% Chobani Greek yogurt
2 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon ground cayenne pepper
1 cup black beans, drained
1 cup fresh or canned diced tomatoes, drained
1 handful cilantro, chopped
Trim and discard the ends of the zucchini. Cut zucchini in half lengthwise. Scoop out the pulp of the zucchini with a spoon, leaving 1/4" thick shells.
Preheat the grill to medium-high heat. Drizzle zucchini halves with olive oil and season with salt and pepper.
In a large skillet, heat oil over medium heat. Add corn and cook about 5 minutes until tender, stirring occasionally. In a large bowl, combine the cooked corn, 1/2 cup cheese, yogurt, garlic, cumin, cayenne, black beans, tomatoes, and cilantro. Stir to combine.
Serve with extra yogurt or sour cream for dipping, then start shoving them in your face. Go ahead - they're healthy.