This Gluten-free Dairy-free Southwest BLT Lettuce Wrap recipe was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
I didn’t realize that cooking was a love language. But, seeing my now 8 year old in action for the last couple years in the kitchen, I’d say it’s totally hers. She’s game for cooking the same recipe many times and trying something totally new. So, when I told her we were trying a new recipe with corn, she was more than excited. She even told her sisters she didn’t want them to come help.
We were challenged by Sunshine Sweet Corn to try a recipe on their website. Sunshine Sweet Corn is grown in Florida and is available now at your local grocery store. It is a delicious, sweet tasting corn in April and May. Sunshine Sweet Corn is non-GMO, extra tender, and regulated for quality control.
Seeing bacon in a recipe, I knew we had to try their Bacon, Corn, Avocado, Tomato salad recipe, with our own slight twists. First up was the cooking of the bacon. Yeah, I didn’t get to help much here, and just gave some slight direction. Of course, we supervise, but this girl is such a natural in the kitchen (natural cleaner-upper after being in the kitchen, not so much!)
Next we roasted the corn in the over. Right in the husks. I don’t know why I haven’t done this before, but it was so easy to remove the husk and the silk. The oven was 400 degrees and they went in for 30 minutes and came out perfectly.
After the roasting and removing the husk, I popped them back in for about 3-5 minutes on high broil to char them a bit. This is a great alternative to grilled corn.
We let the corn cool a while and then it was time to slice the corn kernels from the cobb into a bowl. While I did this, N cut the cherry tomatoes into halves, then we decided they were too big, so she halved them again to make quarters.
I also diced the avocado, chopped the cilantro, juiced a lime and broken the bacon into pieces.
Into the corn bowl went all of the ingredients (except the bacon) including some cooked black beans and a generous pinch of salt. It was all mixed up and spooned into romaine lettuce leaves and topped with bacon.
We were eating it for dinner, but got it ready early. Neither of us could wait until dinner to try it out, so we had a little pre-dinner snack and declared it delicious. We will definitely be making this again. Next time, I think I will add some chopped jalapeño! We like it spicy.
- 5 Super Sweet Corn Ears
- 1.5 Cups of Cherry Tomatoes, halved
- 1 Large Avocado, diced
- 8 Slices of Bacon, diced
- ½ Can of Black Beans
- 1-2 Limes
- 3 Tablespoons of chopped Cilantro
- Cook the bacon over medium to high heat until crispy and set aside.
- Roast corn in oven in husk for 30 min at 400 degrees.
- Remove from oven and remove husk and silk.
- Return corn to oven for 3-5 minutes and broil until it starts to brown.
- Remove corn from oven and allow to cool.
- Slice the kernels from the cob.
- In a bowl combine corn, cherry tomatoes, diced avocado, black beans and cilantro.
- Add juice from lime and salt to taste.
- Spoon mixture into lettuce leaves and top with bacon.
Did you get in the picture this week or cook something yummy with your kids?
GET IN THE PICTURE WITH YOUR KIDS! Who cares what you look like? Who cares how you appear? Who cares what you are wearing? JUST DO IT! Since the button code stopped working many moons ago, I took it out. But, if you are adding your link to my link list, please, as a courtesy, add a link back to my site so people can explain and link up themselves if they’d like. After all, that’s the point of the link up!
It’s time again for Mommy and Me Monday. Pop out from behind that camera and capture yourself in action with your kids. Check out the inaugural Mommy and Me Monday for more information. Need another reason to participate in Mommy and Me Monday? Read my post about why I blog with words from a friend’s husband.