While my lovely friend Leah's sipping gorgeous margaritas in Tulum, I'm sharing an easy no-cook recipe on her blog and planning a Mexi-inspired staycation of my own! Care to join me? I think we should all kick back, find a friend with a pool, and veg out with magazines and cocktails for a few days (or at least a few hours)—deal!?
The recipe I whipped up for Leah is my delicious dream of what one might be served at a scenic beach resort in Tulum—fresh, simple, bold flavors—but I've never been to Mexico so who knows! And who cares? Can't we just zen out with some nachos!!? That's what I'd like to do. So here you go...
NO-COOK SUMMER “NACHOS”
SERVES: 2 to 4
1 large ear corn
2 tablespoons fresh lime juice
1 to 2 teaspoons mayonnaise
1/4 c. crumbled cotija or low-fat feta cheese, plus more for topping (optional)
1 avocado, halved and seeded
1 small clove garlic
1 red jalapeño chile pepper or similar, very thinly sliced (optional)
Tortilla chips, for serving
1. Cut the kernels off the cob using a chefs knife; transfer to a small bowl. Add 1 tablespoon lime juice, the mayonnaise, cotija and a pinch of salt and stir to combine.
2. Scoop the avocado into another small bowl using a spoon. Add the remaining 1 tablespoon lime juice, garlic, and pinch of salt and mash until combined.
3. Divide the avocado mixture, corn mixture, and jalapeño slices among tortilla chips—about 1 teeny scoop each! Top with more cotija, if desired.
Q: What's the most delicious poolside snack you've ever had on vacation!? I LOVE eating pork soulvaki and French fries on the beach when we visit family in Greece xo