Summer’s Best Potluck Dishes
Memorial Day kicks off summer. Some kids are already out of school; mine aren't...not quite yet. But summer means cookouts on the beach and lots of fun, casual potlucks. Often my husband will drag our lil' grill out to the beach and friends will just bring whatever they want to throw on the grill and a dish to share.
Today the Sunday Supper Movement tastemakers are sharing their BEST recipes for summer gatherings! T.R. Crumbley of Gluten Free Crumbley is hosting.
Today the Sunday Supper Movement tastemakers are sharing their BEST recipes for summer gatherings! T.R. Crumbley of Gluten Free Crumbley is hosting.
- Calamari salad with fennel and avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and Be Tracy
- Watermelon Salad with Feta Cheese and Mint by April Golightly
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Brussels Sprouts by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Strawberry Galette by The Bitter Side of Sweet
My Offering
I decided to share a recipe for elotes - roasted ears of corn, smeared with butter, topped with cheese (sometimes!), salt, chili powder, and a squeeze of lime juice. My favorite part about this recipe - besides devouring it - is that I roast them in their husks so there is virtually no prep. Then, where ever I am going to serve them, I just quickly heat them on the grill and the husks stay on as a "handle" of sorts.
Ingredients serves 6
- 6 ears corn on the cob, in their husks
- butter
- salt
- chili powder
- limes, cut into wedges
Procedure
Preheat oven to 350°F. Rinse ears and place corn cobs on a baking sheet. Roast for 30 minutes.
When you're ready to serve, peel back the husks and remove the silk.
Wrap the husks near the base of the cob and tie in a knot.
Char the corn on a hot grill and serve immediately with the butter, salt, chili powder and lime cut into wedges.
When you're ready to serve, peel back the husks and remove the silk.
Wrap the husks near the base of the cob and tie in a knot.
Char the corn on a hot grill and serve immediately with the butter, salt, chili powder and lime cut into wedges.
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We have no grill but looking forward to getting one soon! I love how you take yours to the beach!
ReplyDeleteThis is one of those recipes I've always wanted to try but haven't. Definitely giving it a try ssoon! YUM!
ReplyDeleteSeriously,one of my all time favorites.
ReplyDeleteLove this! I have not roasted corn like this before, but I really like the technique. I am going to try it!
ReplyDeleteI love this idea! Especially love how you made a handle of sorts. Can't wait to try it!
ReplyDeleteLove that last photo!!!
ReplyDeleteSO funny that you say that. I almost didn't include it because I never put "devoured" photos up. But there was something that appealed to me with the cobs and the tied husks. Now I'm glad I posted it!
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