Elote in a Bowl

 When the late summer rolls around in the Midwest, and fresh sweet corn is available, I love to make this recipe. You can eat this warm or cold. I like it warm the best.

I could eat it every day. Canned corn works, but it is not the same.

I love to cook, bag and freeze all the fresh corn I can in the relatively short season it is available.

Ingredients:

4 ears cooked sweet corn, cut from cob

4 Tbs mayonnaise

4 Tbs sour cream

4 Tbs butter, melted

4 oz. Cotija, or feta cheese, (crumbled) or 4 Tbs. Parmesan

Salt and pepper to taste

1/4 cup cilantro, chopped

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 Lime, juiced

1 jalapeno, minced or green pepper

Cumin, and or Chili Powder to taste.

1 dash cayenne pepper

I like to use my Instant Pot for cooking the corn. Stack 4 ears on top of the trivet, add 1-1/2 cups water and pressure cook for 2 minutes. Release pressure, cool slightly with water, so you can handle them to cut kernels from corn.

Place corn in a large bowl and put butter on top of cooked corn to melt. 

Stir to combine, butter, salt and pepper to taste.

Add in cilantro, onion, cumin, garlic and Chile powder 

Mix mayo, sour cream and lime, then mix into corn, with crumbled cheese.

Sprinkle more cilantro on top (if desired)

Deviled Egg Pasta Salad

I  love this delicious pasta salad for a summer side dish for camping, picnics and potlucks.

So easy to make, especially if you use your instant pot to cook the pasta and boil the eggs.

Ingredients:

8 hardboiled eggs

1 ½ cups elbow macaroni (uncooked)

1 cup mayonnaise

1 tablespoons Dijon mustard

1 tablespoon white vinegar, or fresh lemon juice

1 clove garlic, finely minced or crushed to paste

½ teaspoon each salt and black pepper, adjust to taste

½ cup chopped olives (green preferred)

2 stalks celery, chopped

¼ cup onion, chopped

¼ cup chopped pimento or red pepper

2 or 3 green onions w/ tops, sliced thin

1/4 cup bacon crumbles

½ teaspoon smoked paprika

Hard boil the eggs, then chill and peel.

Boil pasta, rinse in cold water and drain well.

Transfer pasta to large serving bowl.

Chop olives, onions, celery and pimento, mix into pasta.

Add salt and pepper to taste.

Slice eggs in half and separate yolks from whites. 

Set whites aside.

Place yolks in a small bowl and mash with a fork. Mix in mustard, minced garlic, vinegar or lemon juice and mayonnaise, to make the dressing.

Stir dressing into pasta mix until well combined. Now chop egg whites and stir into pasta.

Top with paprika and bacon crumbles. Cover and chill for a couple hours before serving. 

Sweet Southern Cornbread

 This is a simple, sweet and moist cornbread recipe. It uses 1 box of Jiffy corn muffin mix and a few other additions that make this cornbread a delicious southern staple.

INGREDIENTS:

1/4 cup sugar

1/4 cup butter, melted

1/4 cup sour cream

1/3 cup milk

1 large egg

1/2 tsp salt

1 box Jiffy corn muffin mix

Blend together sugar and butter,

Mix in egg, sour cream, milk and salt.

Stir in Jiffy muffin mix.

Pour into a greased glass pie plate.

Bake in preheated oven at 400f,

for about 20 minutes or until  it passes toothpick test.

Rub with a tablespoon of butter and a sprinkle of sugar if desired.

Dilly Casserole Bread

 This is the winning recipe from the Pillsbury bake-off in 1960. My wife loves to make this on special occasions and it is always delicious!  A true great American recipe!

Ingredients:

1 package active dry yeast

1/4 cup warm water

1 pinch white sugar

1 cup cottage cheese

1 egg

1 Tbs butter

1 Tbs margarine

2 Tbs white sugar

2 tsp dill seed

1 Tbs dried minced onion

1 tsp salt

2-1/4 cups all-purpose flour 

1/4 tsp baking soda

Directions:

Stir the yeast into the warm water, and add a pinch of sugar. Set aside to proof.  

In a large saucepan, melt butter and stir in cottage cheese. 

Remove from heat, and add sugar, onion flakes, dill seed, salt, and soda. 

Mix in egg and dissolved yeast. 

Stir in flour gradually to form a stiff dough. (add additional flour if too sticky)

Place dough in a greased bowl, and turn several times to thoroughly coat. Let rise until double in size in a warm place, usually 50 to 60 minutes.

Stir the dough until it is deflated. Place into an 8 inch round, buttered 2 quart casserole or loaf pan. Let rise 30 to 40 minutes in a warm place.

Bake at 350 degrees F. for 30 minutes until golden brown. Brush top with margarine and 

sprinkle lightly with Kosher salt if desired.