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Mexican Corn Salad/Salsa

When I think of the perfect salsa or side dish I always think of this homemade corn salad! It is great to use as a salsa with tortilla chips, to put on top of tacos, or just eat by the spoonfuls by itself!

This salad is a blend of charred corn, sour cream, jalapeno, mayonnaise, red onion, tomato, bell pepper, seasonings, lime and cilantro.

I promise that every bite is delicious!

Just look at this deliciousness


-2 tablespoons of olive oil (or oil of your choice – I like avocado oil)

-5 ears of sweet corn (can used frozen or canned but I think fresh corn is the best)

-2 tablespoons of chopped red onion (more or less to your liking)

-1/2 of a chopped tomato (more or less to your liking)

-2 tablespoons of chopped cilantro

-Salt and pepper to taste

-1/4 teaspoon of each: cayenne pepper, cumin, parsley and paprika

-1 minced clove of garlic

-1/2 of a green bell pepper, finely diced

-1 jalapeno (optional to remove or keep seeds and rib)

-2 tablespoons of sour cream (or mexican crema)

-1 tablespoon of mayonnaise

-Queso fresco cheese to your liking


-Heat oil of your choice in a cast iron pan on medium heat (can also grill the corn)

-Grill corn until there are charred areas (approx. 3-5 minutes)

-Allow corn to cool then cut off the cob and place into medium size bowl

-Chop onions, bell pepper, jalapeño pepper, cilantro, tomato, and garlic

-Add in remaining ingredients and mix together

-Cover with plastic wrap and place into fridge (best if the flavors can marinade together for over a hour)

-Enjoy!!! I love it by itself or with lime tortilla chips

XOXO – Darci from dine with Darci

Taco recipe (pictured above:

Steak Tacos

Tacos (especially steak tacos) are one of my favorite foods to eat (and make).

Now if you’re like me, you probably grew up eating “American” style tacos: ground beef, pre-made taco seasoning mix (the one that has 20+ ingredients), hard shell, cheddar cheese (basic and simple). I want to thank my amazing sister-in-law Yazmin for teaching me some basics of Mexican cooking – you are the best!

Over the last few years I have been trying to make the perfect steak taco marinade – and I think I have succeeded! I want to thank my boyfriend for putting up with me making dinner (lol) from me saying dinner will be done by 630…..but it ends up being closer to 8pm + me stealing his plate to try to take the perfect photo. The good news is I know he enjoys my cooking!

I hope you all enjoy this recipe and try it out! You can always adjust the spice level to your liking, but I think it is at a perfect medium.

Steak tacos, refried pinto beans, Mexican cauliflower rice, corn salad


-2 pounds of steak (flank, skirt, or round)

-2 tablespoons of oil (extra virgin olive oil or avocado oil) plus extra for cooking steak

-1/2 teaspoon of each: cayenne pepper, ground parsley, red pepper flakes

-1 teaspoon of each: cumin, paprika, onion pepper, hot sauce

-Salt and pepper to taste (approximately 1 teaspoon salt + 1/2 teaspoon of pepper

-1 tablespoon of chopped cilantro (and more to top tacos)

-Juice from 1 lime (and extra lime wedges for serving

-4 cloves of garlic (minced)

-1 tablespoon of chopped chipotles in adobe sauce

-1 serrano pepper – seeds and rib removed (optional or replace with jalapeño pepper)



Dry off steak with paper towel and place into medium sized bowl

Mince garlic, chop chipotle peppers, cilantro, and serrano pepper

Place oil, adobe peppers, garlic, cilantro, Serrano pepper, salt, pepper, cayenne pepper, parsley, red pepper flakes, cumin, paprika, onion powder, hot sauce and lime juice in bowl and evenly coat steak

Allow steak to marinade for at least 30 minutes up to 24 hours

Remove steak from fridge 30 minutes before cooking to allow meat to come to room temperature (makes the cooking even on steak)

Pre-heat cast iron skillet pan over medium heat with two tablespoons of oil

Depending on the thickness of your steak will determine the cooking time (this steak was super thin – I only cooked on each side for one minute)

Let steak rest for 5 mins before cutting against the grain into bite size pieces

Warm up corn tortillas in cast iron skillet and wrap in foil to keep warm (I warm them up with avocado oil spray but you can “fry” in a small layer of vegetable oil)

Place corn tortillas in a taco holder, top with steak, Mexican crema, extra cilantro, and queso fresco (can top with salsa, onions, hot sauce or any other favorite toppings).

Serve with wedges of lime and your favorite side dishes (I like mine with Mexican rice or “cauliflower rice”, refried beans, guacamole, and a corn salad – stay tuned for these in my blog!)

Corn salsa:



Dine with Darci

Hi Everyone! I have always been a fan of cooking and baking, I always say that my favorite restaraunt is “home” (even though lets face it, I love Chipotle…and not having to do the dishes). But lets face it, it is so nice to be able to customize your own dishes and know exactly what is in your food.

Follow me on my journey and dine with me!

About me:

  • My name is Darci. I currently reside in Florida and have an awesome rat terrer dog named Wrigley
  • This blog will be focused on sharing healthier versions of “un-healthy” favorites (like fried chicken and tacos)
  • I work full time as a registered nurse in the emergency department
  • I cook at home around 4-5 times a week (so be prepared for plenty of recipes)
  • If you live in the Tampa, FL area I own an online bakery (

I will be focusing on using the air-fryer, instant pot, crockpot, and the oven/stove

Below is some examples of dishes that I will be sharing – please let me know what type of recipes you would all like to see on this blog

Thanks for visiting and much love! -Darci

Grilled Buffalo Chicken Skewers with Grilled Vegetable Salad
Turkey Sausage Alfredo Spaghetti Squash, Broccoli, and Jalapeno Poppers
Made-From-Scratch Carrot Cake