Let’s Cook! – June 5, 2025
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It’s time for backyard cook-outs! Hooray. If you are looking for recipes that are different from the usual coleslaw or potato salad, here are two recipes you may want to try.
FIESTA CORN SALAD
■ 2 15 oz cans whole kernel corn, drained
■ 2 cups shredded Mexican cheese blend
■ 1 medium red bell pepper, chopped
■ 1 cup mayonnaise
■ 1/8 tsp salt
■ 1/8 tsp black pepper
■ 1 9.4 oz chili-cheese flavored corn chips, crushed
In a large bowl, combine all ingredients except the corn chips. Chill until ready to serve. Just prior to serving, mix in the crushed corn chips and stir well.
I do recommend making this salad at least a few hours ahead, give the flavors a chance to meld. This salad would be good with some red onion added.
This next recipe could be a side dish or a dessert!
GRAPE SALAD
■ 4 lbs of red and green seedless grapes
■ 8 oz cream cheese, softened
■ 8 oz sour cream
■ 1/2 cup sugar
■ 1 tsp vanilla
■ 1/2 cup brown sugar
■ 1 cup chopped pecans
Wash grapes, let them dry. Mix cream cheese, sour cream, sugar and vanilla until well combined and creamy. Add grapes and gently stir in. Sprinkle brown sugar and pecans over the top. Cover and refrigerate overnight. Stir well before serving.
A note about the above recipe–it calls for 4 lbs of grapes, you can use two lbs of red and 2 lbs of green. I like red grapes better, so I use a little more red and a little less green. Be sure the grapes are dry before stirring into the cream mixture. The mixture will adhere better to dry grapes.
If you have a recipe to share, please send it to [email protected], (don’t forget that exclamation mark in there). or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and Happy Cooking!
