Mexican Street Corn Salad

It seems like every summer there is one "signature" dish that I make over and over again. This year I happened upon it at my local Publix supermarket with my friend Sundi. I have followed their Apron meals for years and love that the new stores have an entire fancy area dedicated to the featured specials and all the ingredients right there. When Sundi and I sampled the dish at Publix, we grabbed all the ingredients and made it as soon as we got home!

For years and years I have avoided any random corn dish but somewhere along the way decided to abandon that disdain and now I have found several corn salads and side dishes that I really love. This Mexican Street Corn Salad is definitely one of them! There is something so fresh and summery about it.  You can find the recipe on the Publix website. I am lucky enough to have great farmer's markets with Peaches and Cream corn to use in it but you can use any fresh corn that you have available.

I have enjoyed sharing the salad with friends and family and this evening was happy to take it to our church potluck where I shared the recipe with a friend. Pat is an all around amazing human being who makes the world brighter in so very many ways. Her home and her heart are both so warm and you leave being with her feeling a little lighter and definitely more loved. Through the years we have shared laughter, tears, prayers, stories, and of course, recipes! Pat is a vegetarian so I am always happy when I have a dish to share with her that she can eat. I promised her that I would share this recipe with her and decided that I had given it out so many times that it needed to go on my blog! It's just easier that way.

The key flavor in this dish is a McCormick spice mix called Grill Mates Chipotle and Garlic Seasoning. I found it at Publix on the spice aisle with all the other grilling seasonings. You might want to grab 2 bottles because it goes fast if you make the salad often. I also imagine it would be great on fajitas or any kind of Tex-Mex fare. For this recipe you will spray your shucked and silked corn with non-cooking spray (the Crisco kind is my favorite) and then liberally sprinkle the seasoning on it before roasting it in the oven. You also use the seasoning in the dressing mix.

The original recipe calls for using feta in the salad but that seemed odd to me given that the dish is Mexican so I replace the feta with cotija, a Mexican crumbling cheese that is readily found in the dairy aisle.

For your next potluck or even just for a family dinner, this recipe will definitely be a crowd pleaser!

Mexican Street Corn Salad (click for printable recipe)

4 ears of corn, husks and silk removed
non-stick spray (I like Crisco)
McCormick Grill Mates Chipotle and Garlic Seasoning
3 T. chopped cilantro (I used dried Penzy's cilantro leaf)
1/4 cup finely diced red onion
3 green onions, thinly sliced
juice of 3 limes
1 additional teaspoon McCormick Grill Mates Chipotle and Garlic Seasoning
3 T. mayonnaise (I always use Duke's. You could also use crema)
1 C. crumbled cotija cheese

Preheat oven to 375 degrees. Spray corn with nonstick spray, place in a glass baking dish and sprinkle seasoning on liberally. Roast corn for 15 minutes and allow to cool. Cut kernels from corn and scrape dull side of knife along the cobs for some of the juice.

Combine cilantro, mayonnaise, 1 t. seasoning, and lime juice in a large bowl. Whisk until smooth. Add onions, corn, and cheese. Toss together. Refrigerate until ready to use.

Matchstick Fried Okra

The end of July means that summer is drawing to a close for our family. I start back at school on Monday and my girls will join me the following week. I find myself frantically trying to take care of all the chores I just knew I would tackle in the first few days of break but never did and also trying to hold on to all of my favorite parts of the season.

One of those favorites is going to a local farmer's market on Saturdays. After we moved here 13 years ago, I immediately fell in love with the Maryville market. My husband teaches at Maryville College and several of his colleagues told us how fabulous it was. It is a bit of a drive from our house on a weekend morning and getting there when it opens is imperative if you want the best goods so it's worth it to wake up early.

This morning was extra joyful because my mom joined me for the trip. I loved sharing the experience with her and introducing her to some of my favorite vendors! We both came home with a bounty of fresh produce, pimento and baguettes from Blackberry Farms, and a beautiful bouquet of zinnias. Among our treasures were boxes of okra that had some burgundy ones mixed in.

I was so excited to come home and make a new recipe for okra that my mom made recently. Mom and Dad moved to Knoxville in May and our family has so loved being able to share meals together more often. We linger over dinner and then move our conversation to their peaceful back porch to watch the birds in the woods behind their house and then the sunset. These evenings are sacred and I am so grateful for every meal we have shared together.

I am also grateful that my mom taught me how to make her matchstick fried okra! She tried some at an Indian restaurant and then luckily figured out how to duplicate it. I have never been a huge fan of okra but these little strings were so delicious and I couldn't stop eating them.

The trick to the recipe is to make sure that you cut the okra in thin little strips which requires a very sharp knife. Be sure to dry the okra very well after rinsing it off. You will want to cut the okra in half lengthwise and then lay the seed side of each half down on the cutting board. Then just slice very thin, long strips of the okra. You really want little shoestrings when you are done. Be sure your oil is very hot and that you have a plate close by for draining them. A little salt is all you need for seasoning them.

As you are soaking up the last of summer, be sure to put these okra on your list to try!

Matchstick Fried Okra (click here for printable recipe)
fresh okra, rinsed and dried
olive oil
flour
salt

Slice okra in half lengthwise. Turn each half seed side down on the cutting board and then slice very thin.

Sprinkle a very small amount of flour (less than a teaspoon) over the okra strings and toss to combine.

Heat around 1 1/2 - 2 inches of oil in a Dutch oven over medium high heat to about 350 degrees (I stick the handle of a wooden spoon in the oil and when it has little bubbles all around it, I know it's ready).

Fry okra in batches for about 6-8 minutes or until brown and crispy. Remove to paper towel lined plate and blot. Salt lightly.