Wandering the aisles of a farmer’s market is one of my favorite weekend activities. You never know what you’ll find. This week on my adventure, I found lots of fresh corn, zucchini, and juicy watermelon. So, I came home and searched for recipe ideas.
Fresh corn on the cob, boiled or grilled, and slathered with butter… one of the best things about summer in my mind. But, I love to use it in different ways too. Mary Elsener’s (Lincoln, NE) Fresh Corn Salsa is one of those ways.
“It is fresh and sassy,” is how Mary describes her recipe and it really is.
A touch sweet from the corn and kiwi, this salsa is also tangy and has a hint of heat from the jalapeno. Kiwi in salsa is definitely a different ingredient but it works. Serve with some lime tortilla chips for the perfect bite.
“This is one of my family’s favorite side dishes,” reveals Dorothy Rose (Houston, TX) of her Fried Cream Corn recipe. “My mother-in-law made this for me when I was pregnant with my first child and I couldn’t stop eating it.”
Sweet, rich, and full of classic flavor, this creamed corn is perfect for summer. It is delicious and creamy, but the corn itself is still crisp and fresh. Savory bacon with sweet corn is a beautiful combination.
If you’re grilling chicken or steaks for dinner, Cara Metzger’s (Warsaw, IN) Zucchini Skillet would be a delish side dish.
“The summertime means an abundance of zucchini,” thinks Cara. “This is a favorite recipe that the kids will love. The flavor combination reminds them of pizza!”
Thanks to the seasoning, it has an Italian flair without having to eat pasta. It’s a great low carb, healthy dinner or side dish.
The flavors from the onions, garlic, and tomatoes all meld together wonderfully. So good, you’re going to want to double the recipe.
Another way to use zucchini is in Heather Chrane-Dejarnett’s (Bellevue, NE) Zucchini Pesto.
“I serve this hot or cold with several variations,” explains Heather. “It’s a great meatless meal that even satisfies my carnivore husband.”
Using pesto in pasta salad is fantastic and it’s even better in this recipe with fresh grape tomatoes and blanched zucchini. An additional dusting of fresh Parmesan makes this pasta even better.
It’s a nice, brightly flavored salad that’s made in a snap. Green pesto and colorful tomatoes make for a pretty presentation. A delightful dish that could be a light dinner or side dish.
Sliced watermelon is a summer must. I plan to slice part of the watermelon. But, I’ll also use it to make Donna Graffagnino’s Frozen Watermelon Margarita.
“This is a delicious summertime treat that’s so easy to make, especially with seedless watermelon,” shares Donna. “I use Triple Sec but any orange-flavored liqueur can be used to suit your taste.”
This cocktail screams summertime! Freezing the watermelon means you don’t have to add much ice to this refreshing, adult-only drink.
It’s sweet and full of watermelon flavor with a slight tang from the lime. Perfect for sipping poolside or on the back porch.
I know each part of the country has different goodies in season, so I encourage you to explore your market this weekend and have fun in the kitchen. If you find similar produce to me, definitely try one of these Blue Ribbon recipes. Happy Pinching!