Sautéed Corn with Jalapenos – A Delicious Side Dish

Corn is a popular side dish wherever you go because it is so versatile and can be sweet or made to be savory. It is often boiled or grilled on the cob, but we chose to remove the kernels and sauté them with jalapeno and orange bell pepper. We seeded the jalapeno pepper and still found it to have plenty of heat, but if you really want more heat, you can certainly leave the seeds in. Sprinkling with cotija cheese adds a nice flavor to the dish, but you can leave it out or use parmesan or feta cheese if you can’t find cotija cheese. It is a great side dish to have with steak, pork, or fish. It could also be altered to become an actual entrée if you would prefer. For cutting the corn kernels off of the cob, we used a bunt pan to catch the kernels as they came off of the cob. It is a handy trick that works really well. We found it to be extremely delicious.

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Sautéed Corn and Peppers

INGREDIENTS

  •  4 Corn Cobs – cleaned and kernels removed
  •  1 Orange Bell Pepper – seeded and diced
  •  2 Jalapeno Peppers – seeded and diced
  •  1/2 cup Cotija Cheese – crumbled by hand
  •  2 tbsp Vegetable Oil
  •  4 tbsp Unsalted Butter
  •  Salt and Pepper to taste
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Fresh Ingredients

INSTRUCTIONS

Heat the oil and 2 tablespoons of butter in a large, cast-iron skillet to medium-high heat. Add the corn, orange pepper, and jalapeno peppers to the skillet and sauté, stirring occasionally, until the peppers are soft and the corn is fully cooked and starting to brown. Transfer to a serving bowl and sprinkle with small crumbles of cotija cheese.

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Cutting the Kernels Off of the Cob
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Sauté the Corn and Peppers in a Cast-Iron Skillet
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The Finished Side Dish with Cotija Cheese

 

Creamy Potato Salad

One of the things that you can find in many different countries throughout the world is potato salad. There can be a lot of variations, each with its own flavor profile, but we have been making this recipe for years. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce.  This is one of our favorite side dishes, so we hope that you enjoy it.

Potato Salad
Potato Salad

Ingredients

  • 4 Medium Potatoes – cut into half-inch cubes
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Brown Mustard
  • 1/2 Stalk of Celery – finely chopped
  • 2 tbsp Onion – finely chopped
  • 2 Hard Boiled Eggs – chopped
  • 1/2 tsp Celery Salt
  • 2 to 3 tbsp Milk
  • Salt and Pepper to taste
Dry Ingredients
Dry Ingredients

Instructions

Place the potatoes into cold, salted, water and heat to a boil.  Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes.  Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold.  If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen).  In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined.  Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.

Wet Ingredients
Wet Ingredients
Mayonnaise Mixture
Mayonnaise Mixture
Perfect Side Dish
Perfect Side Dish
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Sauerkraut and Potato Salad in Frankfurt, Germany

 

Potato Salad – A Summer Favorite

As summer turns up the heat, we cool things down by preparing a nice batch of cold potato salad. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce.  This is one of our favorite side dishes, so we hope that you enjoy it.

Potato Salad
Potato Salad

Ingredients

  • 4 Medium Potatoes – cut into half-inch cubes
  • 1/2 cup Mayonnaise
  • 1 tbsp Dijon Mustard
  • 1 tbsp Brown Mustard
  • 1/2 Stalk of Celery – finely chopped
  • 2 tbsp Onion – finely chopped
  • 2 Hard Boiled Eggs – chopped
  • 1/2 tsp Celery Salt
  • 2 to 3 tbsp Milk
  • Salt and Pepper to taste
Dry Ingredients
Dry Ingredients

Instructions

Place the potatoes into cold, salted, water and heat to a boil.  Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes.  Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold.  If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen).  In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined.  Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.

Wet Ingredients
Wet Ingredients
Mayonnaise Mixture
Mayonnaise Mixture
Perfect Side Dish
Perfect Side Dish