Jen’s Taco Corn Brunch

I’ve been playing in an 800 grams of produce per day challenge. I find that I usually meet that naturally, but I would probably come up short a day or two a week. It seems like people have a harder time hitting the number at breakfast, so I thought I’d do a brunch post. Well, this is what I made after crossfit this morning, and that was like 11:00, so I call it brunch. 🙂 Some of us are late risers.

Jen’s Taco Corn Brunch

Serves 4

5 ears of corn – kernels cut off
1 Tablespoon olive oil
2 teaspoons taco seasoning
Toss and roast at 425 for 10 minutes. Divide between 4 plates.

Top with:
2 roma tomatoes – chopped
4 scallions – sliced – these are off my plant, so it’s only the green parts
1 avocado – cubed
1 lime (I have 2 tiny ones) – zest and juice
optional – 8 slices crisp bacon – chopped
optional – feta cheese

Serve with mango and grapes.

684 grams of corn divided by 4 plates is 171 grams + 244 grams of cold produce, which is 415 grams on each plate. Not a bad start to the day! Hope you’re enjoying the challenge!

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Escali Primo P115C Precision Kitchen Food Scale

My favorite knife. It’s a 7″ full tang Santoku. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.

Wusthof WU4176 Classic Ikon 7-Inch Santoku, Hollow Edge, Black

WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife

My favorite cast iron skillet is a 12″ Lodge dual handle pan. Why, the long handles are too heavy to hold with a single hand when they’re loaded up. Since you’re using two hands anyway, you might as well get the ones that take up less space and stack so much better!

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Lodge 12″ dual handle cast-iron pan

I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath.