Grilled Mexican Corn

1 stick of Butter (1/2 C - melted)

2 cloves of Garlic (pressed)

1/4 C Mayonnaise

1/4 C Mexican Crema (or sour cream)

1 C Cotija Cheese (finely shredded)

6 ears of Corn (husked and cleaned)

2 fresh Limes 

Smoked Paprika (or Chili Powder or Cayenne Pepper) as desired

Fresh Cilantro - chopped

Wash and prepare the corn.  Melt butter and mix garlic in.  Brush on corn cobs and grill outside on medium-high to your liking.  

Mix mayo, crema and cotija cheese.  Brush on grilled corn.  Sprinkle with favorite spice and garnish with freshly chopped cilantro.  Serves 6.

(Marci shared this corn and recipe with us during Summer Vacation 2021 - Hayden Lake Chapter!  It was so good!  However, the lake view from Marci's deck might have had something to do with the magic of the moment...)

Kneaders Copycat Broccoli Salad

 

Dressing:

1 1/2 C Mayonaise

3 Tbsp Lemon Juice

3 Tbsp Apple Cider Vinegar

1/3 C Sugar

1/2 tsp Salt

Salad:

8 C Broccoli Flowerets (cut into bite sized pieces)

1 lb of cooked and crumbled Bacon (or one cup prepared bacon pieces)

1 + C Baby Spinach

2 + C Red Seedless Grapes

1/2 C Sunflower Seeds

1/2 C Red Onion (diced)

1 C Raisins (I like Craisins or Dried Cherries better!)

Make the dressing and set aside.  Mix all the ingredients together and pour the dressing on top and mix well!  This salad should be chilled for at least half an hour before serving.

(I stole the photo and the FLAVORS from Kneaders... but the way it's put together is my combination.  It's a yummy, easy summer salad.)