This week's meal includes a Chicken Taco Salad, VK Tortilla Chips, and Sweet Corn Cookies. We have to get in all the corn we can before summer is over.

The Chicken Taco Salad has A LOT of really yummy components. It starts with fresh romaine lettuce dressed with my favorite Jalapeño-Lime Vinaigrette. It's sweeter than spicy but has a bright background for the salad. Next, the black beans are cooked with onion, jalapeño, garlic, and cumin. Then, the chicken is poached in chicken stock with onions, garlic, cumin, and chili powder. It's flavorful and juicy. Finally, the salad is topped with VK Crema, cherry tomatoes, fresh Iowa corn, and Chihuahua cheese. The whole thing is one giant flavor bomb!

The VK Tortilla chips are made from corn tortillas and fried by my hands. They are the perfect crunchy side with the salad. And any of the salad toppings work great as a dip with the chips.

The Sweet Corn Cookies are cookies made from corn flour, corn meal, and all-purpose flour. They are similar to sugar cookies but have a hint of corn flavor. I first had them at one of my favorite local restaurants, Lachele's. This is my version, and I hope you love them as much as I do.

I hope you enjoy this week's meal as much as I do! Next week's meal is new and includes a Meatball Sandwich, Caesar Sandwich, and Tiramisù.