It may be September, school may be back in session, Taylor Swift may have released new music, and the Pumpkin Spice Latte may be back in coffee shops, but I guess I’m just not ready to embrace all of those signs of fall and let go of summer. That’s why this week I will be posting not one, but two side dishes that celebrate summer, starting with these black pepper honeyed plums.
I’m generally not very picky about food, but there are a few things that I will almost never order at a restaurant, or I try to avoid at potlucks and cookouts if I can. Chicken salad, coleslaw, and most of all potato salad. It’s not that I don’t like potato salad, I just don’t like most potato salads. I like the one my mom makes, and a few others, but most others are too mushy, or too goopy, or too sweet, or too one note. What’s with cooking the potatoes to the point that they are basically paste? Or adding so much mayonnaise and mustard that it’s soup? Or adding so much sugar that it tastes like a dessert?
So when I saw this chart, I knew I had to see what I could come up with. After trying a few things, like roasting the potatoes first and adding mustard to the dressing, I served this final recipe at our 4th of July cookout and our friends went nuts over it. Seriously, you’d have thought there was crack in it.
In part two of this little dinner miniseries, I’m featuring this grilled corn esquites. If you don’t know what esquites is (are? is? are?), it’s a lot like elotes, but off the cob… Don’t know what elotes is (are? is?)? Well, let me introduce you. Elotes is a Mexican corn on the cob slathered in mayonnaise or crema and seasoned with lime juice and chili powder or hot sauce and then covered with cotija cheese.
It’s basically one of the best foods EVER MADE. The combination of the sweet corn kernels with creamy mayo, and tangy lime, and spicy hot sauce, and the mild saltiness of cotija. It’s one of the many gems in Mexican food, and while I love ordering it at taco shops, it’s pretty easy to make too.
It’s officially spring, y’all! It’s especially evident here in Texas: warmer weather is (mostly) here, wildflowers are everywhere, and all our cars are covered in pollen. It’s time for the whole state to find a cold beer and a patio! As I sit here typing I can see three different neighbors working in their yards, I’m exhausted for them.
The best part about spring? The food. Duh. (Technically the best part of any season is the food, but just go with me here.) Spring is the season of brunch, Easter candy, and fresh produce. The combination of perfect weather and great vegetables is the perfect inspiration to eat lighter and leave the heavy dishes of winter in the past. Then you can treat yourself with a Cadbury creme egg or a mimosa. Or both. Who am I to judge?
And we’re back.
Sorry for the delay between posts, but I’ve been a little busy. I took a little trip to Vegas and got married! It was totally awesome and dreamy and fun and crazy, but now I’m back to real life. I’ll be posting more regularly since that big life change has happened.
Now, back to talking about food. One thing I find myself constantly googling or scouring Pinterest for is side dishes. Especially vegetables. I find it relatively easy to think of a million and a half ways to change up a chicken breast for dinner, or put together a casserole or sandwich, but when it comes to side dishes that I actually want to eat, that’s a different story. I can only eat side salads so many times a week before I will just skip it all together (that number is more than 1 and less than 3). I don’t want to expend a lot of energy just for a side. I need it to be easy and tasty. Bonus points if it’s healthy.
Enter Roasted Broccoli with Hummus.