Mexican Street Corn Salad and Glazed Lemon Blueberry Loaf

There are many reasons to celebrate spring as nature begins to put on a showy display. With May around the corner, celebrations abound with Cinco de Mayo, Mother's Day, and Memorial Day. It's always good to have a few recipes on hand that are easy to prepare that guests will enjoy. 

Do you remember the MUST GO gatherings we had?

It was a wonderful opportunity for all of us to clean out our refrigerators and share surplus food before we all headed back up north. Sadly, this year, this party was not held for various reasons. So, I am in high gear, trying to be creative about unloading and making meals with what I have. 

Mexican Street Corn Pasta Salad

Cook's Notes: This flavorful comfort salad comes together in under 30 minutes. Make the salad early in the day for the flavors to meld. A real plus for this dish is that with ample dressing, you can easily increase the ingredients for your next spring gathering or potluck. The recipe was adapted from juliasalbum.com and serves four.

Salad Ingredients:

• 1-1/2 cups spiral, bowtie, penne
• 1 package Honey Roasted Steamed Corn (Green Giant) thawed or 4 ears of corn 
• 1 cup diced mini red and yellow peppers
• 1/2 cup black beans, rinsed and drained
• 1 cup small mozzarella balls (ciliegine), halved 
• 1 cup broccoli, cut in medium-sized pieces 
• 1/3 cup diced red onions 
• Optional 1 cup halved cherry tomatoes
• Garnish with pine nuts or croutons

Dressing Ingredients:

• 1/4 cup each mayonnaise (I used Miracle Whip) and yogurt
• 1 small lime, freshly squeezed  
• 1 tablespoon chili paste or a few drops of Sriracha sauce 
• 1 teaspoon Elote seasoning 
• Optional dash of cayenne pepper (use with caution as it can make the dish spicy) 

Directions:

• Cook pasta al dente, drain, rinse, and set aside.  
• Prepare the dressing and set aside.
• Mix all the prepared salad ingredients and moisten with the dressing. Some dressing will remain, so refrigerate in a screw-type jar. 

Glazed Lemon Blueberry Loaf  with Toasted Coconut 

Cooking Tip: Toast more coconut than you need for the recipe and store in zip loc in the refrigerator for future baking. Small blueberries work the best for this recipe.
Bread Ingredients:

• 1-1/2 cups flour
• 1/2 teaspoon  salt
• 1 cup sugar  
• Grated lemon peel from 2 large lemons  
• 1 tablespoon baking powder
• 3/4 cup buttermilk 
• 2 large eggs beaten
• 1/2 cup melted butter
• Juice of 2 large lemons, about 1/4 cup 
• 1/2 teaspoon  each vanilla and almond extract 
• 1 cup blueberries, rinsed and dried on a paper towel 

Directions: 

• Preheat oven to 350 degrees. 
• Whisk flour, salt, sugar, grated lemon, and baking powder set aside. 
• In a bowl, beat eggs with milk, butter, lemon juice, and extracts, 
• Add eggs to the dry ingredients and combine only until mixed. 
• Fold in blueberries. 
• Grease well a loaf pan and pour the mixture into a prepared pan. 
• Bake @ 350 for about 45 minutes. 
• Cool the bread in a pan for 15 minutes and invert it onto a cooling rack. With a long skewer, poke holes in the top of the bread. Slowly drizzle, glaze, and baste top several times. Sprinkle with toasted coconut. 

Lemon Glaze
Combine 1 cup confectioners sugar with 2-3 tablespoons lemon juice. 

HAVE A GREAT DAY AND

Enjoy Wednesday Blooms