Mexican Street Corn Pasta Salad ~ an easy summer side you won’t find at every picnic. Fresh sweet corn sautéed in bacon drippings blended with pasta, peppers, tomatoes, black beans and of course crispy bacon tossed in a delicious creamy, tangy slightly spicy dressing.
Dannnng! I’m late to the table again and just when I ditched my 8-track for a Walkman. Kidding of course, but this time it’s Mexican Street Corn ~ would you believe I just tried it?
My daughter has mentioned 2 or 10 times “we” should try making it. I know that’s code for “Mom, make this next time I’m over”. The truth is I drug my feet because it just didn’t sound appealing. Mayonnaise slathered on beautiful, fresh, sweeter than sweet summer corn is almost sacrilegious.
But practically every time I went on Pinterest I saw so many recipes for Mexican Street Corn I figured I could sacrifice a single ear of corn to try it. The only thing was, my daughter wasn’t over that day. Oops ~ but OMG the flavor had me wishing for a whole bushel of it ~ and not just Mexican Street Corn, but Mexican Street Corn ~ everything.
This Mexican Street Corn Pasta Salad is like pasta salad and Mexican Street Corn had a baby. I’ll leave you with that.
There are a few summer menu must-haves at our house, Potato Salad being one and Tuna Macaroni Salad being the other. I don’t know why, but I only make them from Memorial to Labor Day. Tuna Macaroni Salad is as simple as summertime is supposed to be (like when you were a kid) and the flavor just may take you back to that time. This was one of my first newly married recipes and like Potato Salad I can practically make it with my eyes closed. Make it a couple of times and it’ll be the same for you. I’m still holding out hope my family will learn to love peas like I do and when that happens, I’ll be adding them by the fistful, but until then. . .
When spring hits we switch menus at our house ~ no more meatloaf, gravies and thick soups for a while ~ now we’re all about grilling and our favorite summer side, this Potato Salad Recipe.
It isn’t Memorial Weekend without it and it shows up many times throughout the summer. I’ve made it so many times I could almost do it with my eyes closed (if only it didn’t require the use of a sharp knife).
I’m kind of a potato salad snob and I’ve turned my family into PS snobs, too. It’s not a proud moment that I admit this, but it’s true. This is a classic, old fashioned version ~ nothing fancy ~ but if your grandma made potato said, chances are it tasted a lot like this one and like grandma’s, it’s the first thing to disappear at any gathering.
If you’re here for a delicious dish that goes from breakfast to dinner ~ or brinner, you’ve found it with Bacon Sweet Potato Hash. The combination of crispy, salty bacon and tender, browned potatoes can’t be beat ~ diners across America swear by it, but this dish also includes sweet potatoes along with russets, Applewood smoked bacon, onions and peppers and a hint of tang from apple cider vinegar for a rustic, hearty dish that’s so simple you could probably make it with your eyes closed, but because we’re using a sharp knife, that could be dangerous so I don’t recommend it.
Do you want to know the one ingredient for the creamiest risotto ever? I just discovered it and I’m happy to share it with you. First off, creamy risotto is one of my favorite dishes and if it’s on the menu, it’s a pretty safe bet I’ll order it. I don’t care what it’s served with or what kind of risotto it is. I love making it at home, too like this Artichoke Lemon Risotto or Tomato Basil Risotto. This flavor of risotto is ramped up with bits of crispy prosciutto ~ the perfect briny topping for this creamy dish. But wait ~ that secret ingredient. . .
For some reason I always associate this creamy, lemon-herb dressed Cucumber Salad with summer, farm stands and grilling, but last week I happened to have all the ingredients in the refrigerator and was looking for an easy side so I made it with Apricot Glazed Pork Tenderloin and thought I must be crazy ~ totally crazy ~ saving this easy, tasty and yes healthy side dish just for summer.
You can make it with full fat sour cream but I’ve abandoned that ship for plain Greek yogurt in a lot of recipes, saving the calories for dessert.
Few things make my day better than a whole pan of potatoes slathered in creamy cheese with crispy golden edges. It’s the ultimate in comfort food; the food for those you love. . . and even those you just sort of like. Au Gratin potatoes ~ creamy, cheesy sauce, tender potatoes, golden brown slightly crispy top. Who’s with me?
If you love potatoes as much as I do, you’ll be all over these Smoked Gouda Muffin Tin Potato Stacks. Layers of thinly sliced potatoes and creamy smoked gouda cheese along with butter, olive oil and a hint of lemon and fresh thyme. Tender potatoes inside and crispy golden edges outside. They’re ideal for Thanksgiving Day, but easy and quick enough to make any day. Make once and you’ll want them on redial.
It’s really easy for me to get excited about food ~ especially carbs. Salads though, really need to stand out to get my attention. Apple Harvest Salad has me on high alert. It’s a gorgeous side salad that would be ideal on your Thanksgiving table and easily converts to a delicious lunch or dinner any night of the week just by adding chicken. For dinner, I’d add a nice loaf of crusty bread too, but that’s me. It’s that carb thing again. . .
For some reason, brussels sprouts were the vegetable that people used to love to hate. I told anyone that would listen I didn’t care for brussels sprouts when in fact, I had never tasted them. In 2008 they were actually named the Most Hated Vegetable in America so for what it’s worth, I wasn’t alone, but the tides have turned and now they’re enjoying a new-found popularity. Picky eaters and faith eaters alike (those that eat anything set before them) will be won over with Maple Bacon Brussels Sprouts. Pan sautéed until tender in the same skillet as the Applewood smoked bacon, then tossed with a maple syrup-bacon glaze for a delicious, savory-sweet taste. Make extra if you want to snack on them while you’re making the rest of the meal like I do.