4th of July Playlist with a side of Summer Corn Salad

I love 4th of July. It very well may be my favorite holiday. I’ve attached a playlist that I edit and add to every year and it’s great combination of summer holiday/party music whether out on a boat or in your own backyard.

Last night I was lucky to spend the night with my dear friend and her family. She made the perfect summer supper for us. Our husbands grilled hamburgers and she whipped up corn salad and roasted new potatoes. I will be making the corn salad this weekend to accompany boiled shrimp or as a lunchtime side. And will definitely be making and posting the potatoes in the near future.

 You can easily tell a loved recipe when it has marks on the paper. I so appreciate a good box full of recipe cards.

Whitney’s Corn Salad

2 Cans of shoepeg corn

2 Tomatoes or carton of cherry tomatoes, chopped

1 Bell pepper, chopped

1 Cucumber, peeled, seeded and chopped

1/2 c. Sour Cream

4 Tbs. Mayonaisse

2 Tbs. White Vinegar

1/2 tsp. each celery seed, dry mustard, black pepper

1 tsp. salt

Mix all vegetables. Combine dressing ingredients in small bowl or measuring cup. Pour dressing over veggies. Cover and refrigerate overnight.

   

Enjoy the tunes and corn salad! Happy 4th to you and yours!!

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Tuesday’s Table – Mexican Street Corn Salad

Mexican Street Corn has been one of those trends the past few summers that I just adore. So many of my favorites: fresh, sweet summer corn, Mexican flavors, creamy cheesy goodness. Yum. I have said that I wanted to make it time and time again. Finally over the weekend we were going to a cookout and I knew this could be my side dish! Instead of preparing straight off of the grill I wanted to achieve the same tastes but have my dish ready once we went over to our friend’s home so I simply turned your typical Mexican Street Corn into a salad. 

At the cook out we had a simple and festive Memorial Day Menu of hamburgers, cole slaw, this corn salad with bomb pops for dessert. When was the last time you had a bomb pop?! Our menu was the perfect combination of summery and satisfying dishes. 

  
Mexican Street Corn Salad 

*The amount of all  ingredients can be adjusted according to number of people*

6-10 Ears of Corn

Canola Oil (to wipe down corn before grilling)

Juice of 2 Limes (or more to taste)

1-2 Tbs. Mayonnaise

1-2 Tbs. F Free Greek Yogurt

1 Diced Vidalia onion

Large handful of washed, chopped cilantro (divided)

1 c. Feta (divided)

1 1/2 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. paprika

1/2 tsp. salt

1/4 tsp. cayenne

Shuck corn, wipe down with a bit of canola oil, grill for approximately 8 minutes, turning at least once. 

Once corn has several noticeable charred bits, remove from grill.

In small bowl combine remaining ingredients to make dressing.

Cut corn off of the cob into a large bowl, also scrape the back of your knife and scrape the remaining bits and juice of the cob into the bowl.

  

Add dressing to corn, stirring gently.

  

Top with feta, cilantro and any remaining spices.

Enjoy!