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!

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.

20 magnetic spice tins