Here’s a different version of corn salad than the Mexican one you always see.
Corn Salad
2 bags of frozen corn (thawed) 1 red onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 yellow bell pepper, dice 2 cups cheddar cheese 1 1/2 cup Mayo (eyeball this because you don’t want it to be too mushy) Season to taste 1 bag of Chili Cheese Fritos Mix together all ingredients into bowl. I used half the bag of Fritos in the salad and the other half to serve or you can just leave the Fritos out until you serve so they stay crispy! —kwc— Here’s an easy shrimp dish to make next time you fire up the grill.
Taco Lime Shrimp
Juice of 2 limes, plus more wedges for serving 1/4 cup canned red enchilada sauce 2 tbsp taco seasoning mix 2 tbsp vegetable oil 1 tsp garlic powder 1 lb. medium shrimp, peeled and deveined Freshly-ground black pepper Freshly-chopped cilantro, for garnish In a large bowl, whisk together lime juice, enchilada sauce, taco seasoning, vegetable oil, and garlic powder and season with pepper. Add shrimp and toss until completely coated. Marinate 20 minutes.
Heat grill to medium-high. Skewer shrimp and grill until pink and charred, 3 minutes per side.
Garnish with cilantro and squeeze with more lime before serving. —kwc— These fritters sound like the perfect thing to make in the summer when both zucchini and corn are in season.
Zucchini Corn Fritters 2 medium zucchini, coarsely shredded Kosher salt 1 tablespoon unsalted butter 1/2 small onion, finely chopped 1 clove garlic, f inely chopped 2 ears corn, kernels cut off 1/2 cup yellow cornmeal 1/2 cup all-purpose flour 1/4 teaspoon baking soda Freshly-ground black pepper 3/4 cup buttermilk 1 large egg Vegetable oil, for frying Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
Wipe out the skillet the corn-onion mixture was cooked in. Pour in about 1/8inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature.
(You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
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