This screams SUMMER! It’s perfect before the corn is even all that ready. It is sweet and just a bit tangy. We ate a bit on dogs and also just as a side.
Corn Relish Dog Ingredients: (for ~4 dogs and some side servings) 2 ears of corn 1/4 cup pickles 1/4 cup tomatoes 2 tablespoons pickle juice 1 tablespoon olive oil
Directions: Cut the corn off the cob, chop the pickles, chop the tomatoes all to the same size.
Add in the pickle juice, oil, salt, and pepper. Stir and refrigerate until serving – at least 30 minutes or overnight. Add on top of a hot dog or as a side. Enjoy!
This was crisp and sweet and crunchy and full of flavor. I liked the shake up of a hot dog but also think it would go quickly at a BBQ with so few ingredients.
This is such a winner and has great options as a side or meal! Pasta salad is tough to get beyond one that just tastes like oily noodles. It needs a strong flavor – i.e. a dressing that is vinegary, it has to have plenty of salt & pepper – more than seems right, and will need to be tasted a few times & adjusted as it refrigerates for 1 hour – overnight.
Caprese Pasta Salad Ingredients: serves ~8 as side dishes 1 pound pasta 2 large tomatoes 8 oz mini mozzarella ‘pearls’ or any larger size, chopped 1/4 cup Italian dressing (or equal oil/vinegar ratio) salt/pepper/garlic salt 2 tablespoons pesto OR chopped fresh basil
Directions: Cook the pasta in salty water until al dente – not too soft. Drain and stir a bit to cool it down with a drizzle of olive oil so it doesn’t stick together. Chop the tomatoes. When the pasta is cool, add in the tomatoes, mozzarella, dressing and salt/pepper/garlic powder.
Mix well and refrigerate for 1 hour or over night. Stir and taste. Add more dressing and salt if needed – if it doesn’t seem strong and bright, add a splash of vinegar (apple cider, red wine, or champagne are all great).
Before serving, add a few dollops of pesto (or torn basil if using). Enjoy!
This was good – and nice as leftovers. I brought some to work for lunch with leftover grilled chicken and a pile of arugula on top. I liked the sudden pops of pesto versus mixed in. Also, the mini bow ties are too cute.
Happy Birthday Mr. J! This year’s birthday burger is pork with some salty bits, sweet pineapple slaw, and a little teriyaki glaze. This one has it all.
Directions: To prep the slaw, mix together the cabbage mix, green onions, 1/2 of the pineapple and juice, mayo, and rice vinegar.
Stir well and refrigerate until serving- at least 30 minutes. While the slaw is chilling, prep the burgers.
Chop the spam and pan fry it until crisp. Then drain and let it fully cool. Preheat the grill. Mix the ground pork with the spam chunks and 1 tablespoon of the teriyaki sauce. Form into patties.
Grill the burgers until the internal temp reaches 160 degrees. Brush with teriyaki sauce.
Assemble the burgers on the buns with the slaw on top and extra pineapple if you like!
Enjoy! We loved this one! The kids each ate it all without any prompting. Next time I might add some caramelized onions. I’d make the slaw again with pulled pork too!
The spam makes it – it is salty and crispy. Don’t question it – crisp it up and we’ll use the remainder on a pizza with pineapple. It isn’t something for everyday but think about the one can will be 8 servings.
{originally published in 2012 and updated in 2024}
These are possibly the most-repeated dish from the blog. We’ve been having these since using a grill pan in our apartment way back when and now have them regularly in the spring and summer. They’re so good and such a crowd-pleaser.
Directions: Preheat the grill. Mix together the ground chicken, ranch mix, 1 teaspoon of ranch dressing – reserving the rest for topping. Form into 4 patties.
Sprinkle with salt & pepper then grill until cooked through 165-degrees being careful not to flip too often. These cook well on a griddle. Serve on buns with more ranch and any toppings you like! Enjoy!
We have these often but hadn’t yet this year. The kiddos didn’t remember them and each ate it all! There’s the lesson – repeat a previous dinner, nobody remembers how often you serve something! We each added ranch on the buns and these are great with lettuce, tomato, pickles, or anything! I think the kids add ketchup.
Street Corn becomes a whole new side and is so addicting. There’s sweet corn and salty cheese that wakes up with lime. I love elotes as a side but gave it a whole new personality.
This stores so well and is great later. Turn it into a full meal with a scoop of black beans or chicken on top. I added a mound of arugula and it was so nicely balanced.
Street Corn Pasta Salad Ingredients: (for ~4 side servings or 2-3 meals) 1-1 1/2 cups pasta (Ditalini or small elbows) 1 cup corn 1/4 cup cheese (feta or cotija) 3 tablespoons mayo 1 teaspoon lime juice 1/2 teaspoon chili powder/chili lime/smoked paprika/cayenne
Directions: Cook the pasta and the corn and allow to cool. Mix up the mayo, lime juice, and chili seasoning.
Add the dressing to the corn, pasta, and the cheese reserving just a sprinkle for the top.
Sprinkle the remaining cheese on top with another sprinkle of chili powder. Refrigerate until serving. Enjoy!
I love the combo here of sweet corn and salty cheese. Make it yours by increasing the lime, or spice, or corn, or dressing. The dressing could be half mayo and half Greek yogurt or half sour cream.
This keeps well for days or is great made the day before. This would be perfect alongside tacos and seems ideal to make freezer tamales or taquitos into a meal.