My brave Vermont quest to bring together food-love and mom-life.


Sweet Summer Salad 0

Posted on July 27, 2010 by crankycheryl

Colorful, easy and refreshing, this is a nice use for all the stuff starting to show up or wind up here in the gardens and CSA shares.

Making it also marked the last use of my favorite bowl, which has finally cracked through to such a degree that liquids seep out.  It’s now on the porch with some straggly hot pepper plants limping over its side.

Sweet Summer Salad
4 servings

  • 4 ears of corn, boiled for 30 seconds (yes, only 30), and kernels cut from the cobs
  • 1 qt. edible pod peas (snow or sugar snaps), strings removed, blanched for 30 seconds

  • 3 cups watermelon, either cubes or balls
  • 1 T. lemon or lime juice
  • 1 t. fish sauce or umeboshi vinegar
  • 1 dash vinegar based hot sauce

Mix it all together and serve cold or at room temperature.

Monkey Menu Monday: Elote! 2

Posted on September 07, 2009 by crankycheryl
Kind of cool for a crappy phone pic, no?

Kind of cool for a crappy phone pic, no?

The CSA vegetables have had their way with my fridge in the past couple of weeks, and every time I open the door I have to slam it against slippery bags, mysterious knobs and lumps, and eggs that are slipping from various precarious places.

This morning, at last brave enough, I opened a bag and discovered 6 ears of corn.  “Boys,” I called over my shoulder, “what would you think about really amazing corn on the cob?”

They looked suspicious and traded a look, clearly wondering what my angle was.  I found myself doing The Nod, earnestly describing the delicious cheese sauce to Z. and telling E. how he could have corn with butter AND honey on it.  And the corn is grilled!  Inside its leaves! Isn’t that CRAZY?!

I don’t know where I get this stuff.  But, lucky for me, elote it was.  I’ve been a bit obsessed with it, having been working to uncover new flavors of kid-friendly local fare for the blog project.  Grilling corn, you probably know, turns it especially sweet, even a bit caramel-ish.  And then it gets spread with a creamy, citrus-y, lightly spiced, cheesy sauce that is just delicious.

Give it a whirl.  It’s very forgiving of the corn that you find you’ve forgotten for a few days.  Not that you would do that.

adapted from
yield: 4 servings

  • 3  tablespoons mayonnaise
  • 2  teaspoons fresh lime juice
  • 2  tablespoons finely grated Parmesan cheese (I used feta – the “real” recipe calls for cojito)
  • 1/2  teaspoon  chili powder
  • 1/4  teaspoon  ground cumin
  • 4  ears corn, with silk removed while leaving the husks still attached at the bottom
  • Cooking spray

  1. Prepare grill. [I didn’t use a grill.  Someone stole mine from the last place I lived.  So I broiled them in my oven with a rack set in about the middle of the oven.  But next time I’ll probably grill them so I can get a prettier brown color.]
  2. Using an outer strip of husk or kitchen twine, tie the husk around the corn so that it wraps it as completely as possible.  Soak the husks as you let things heat up and get the sauce ready.
  3. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Set aside.
  4. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill, carefully peel back and remove husks, brush with mayonnaise mixture, and sprinkle with cheese mixture.  Serve immediately.
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    Cheryl Herrick's brave Vermont quest to bring together food-love and mom-life. All original content (written, graphical, recipes or other), unless otherwise noted, is © and/or TM Cheryl Herrick. All rights reserved by the author. Want to reprint a recipe? Just get in touch and ask.

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