A great, spicy shepherd’s pie. It is made with a concoction of Mexican spices. Seasonings can be changed to suit your preferences. The mashed potatoes can also be spiced up if you’d like.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ears fresh corn, shucked and desilked
- 1 cup sliced English cucumber
- 12 medium cherry tomatoes, halved
- ⅓ cup chopped cilantro
- ¼ cup olive oil
- 2 tablespoons diced red onion
- 2 tablespoons lime juice
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat an outdoor grill for medium-high heat.
- Grill corn for 15 minutes, turning every few minutes. Transfer to a cutting board and let cool for 5 minutes.
- Cut corn from the cob and place in a large bowl. Add cucumber, cherry tomatoes, cilantro, olive oil, red onion, lime juice, cumin, garlic powder, salt, and pepper; stir to combine.
- Cover and refrigerate for at least 1 hour before serving.