Savory Mexican Corn Oatmeal

Hi. I made oatmeal. :)

If my month off has done anything for me, it's provided me a chance to concentrate on this dear blog. I've adored having endless hours to invest in tweaking the layout, adjusting the recipe format, testing more unique and elaborate recipes, and above all, practicing my photography skillz.
Now, I've never been inherently talented at food photography (exhibit A), but sweet sassafras, just LOOK at these pictures!

I am not bragging; I am merely cheering myself on. My struggle with photography has always revolved around my lack of time and patience in the kitchen (can't I just eat it already?), but having so much extra time allowed me to slow down, be creative, and pay attention to details. My "Yep, good enough!" has transformed into "How could I fix this?"

But the catch is that I'm jumping back to my crazy work life again, packed with 60-hour work weeks and equally hectic (but fun!) weekends. I need to take the lessons I learned this month and bring them back to New York with me, so even when I'm pressed for time, lacking in creativity, or just friggin' hungry, I can still assemble a nice shot.

But let's discuss this oatmeal. Spicy from the chili powder, savory from the onion, and sweet from the corn and lime. That, oatmeal lovers, is Mexican grilled corn. 

And I whipped together a homemade corn and black bean salsa (no seriously, it took me two minutes) to go on top of my porridge. LIKE A BOSS. 

I'm super happy to be an educator. But I'm really loving this food blogger thing, too. Thank you for sharing my special hobby with me. :)

Savory Mexican Corn Oatmeal

by The Oatmeal Artist

Prep Time: 2 min

Cook Time: 5 min

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Ingredients (serves 1)

• 1/4 cup chopped onion
• 1 cup milk of choice (unsweetened and unflavored), water, or broth
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1/2 cup frozen corn
• 1/2 tsp chili powder
• the juice of half a lime (~1 tbsp)
• 1/8 tsp liquid smoke (optional)
• salt and pepper, to taste

Instructions

1. In a medium saucepan over medium high heat, cook chopped onions (in broth, water, or oil; whichever you prefer) until translucent.
2. Add milk, water, or broth. When liquid begins to boil, add oats and corn. Return to a boil and reduce heat to medium.
3. Once more of the liquid has absorbed, add chili powder, lime juice, and salt and pepper. Stir.
4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (salsa, pico, fresh cilantro, hot sauce, guacamole or avocado, sour cream, fresh or pickled jalapeno, etc.).

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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!