Corn Salad

I usually don’t buy corn chips.

I make my own by baking home made tortillas and never felt a need to buy chips,
until our labor day cookout when someone brought this Corn Salad by Paula Deen.

After the bash I had to web search for that recipe, and it uses Chili Cheese Fritos.
I bought a bag simply to recreate that salad I fell in love with over the Labor Day weekend.

It doesn’t photograph or even look that good but it is awesome.

I did use fresh corn and subbed our fresh banana peppers and white garden onions for this photo.

Paula Deen’s Corn Salad

2 (15 ounce) cans whole kernel corn, drained ( I used fresh corn from the cob)
2 cups grated cheddar cheese ( I used a mixture mozzarella and cheddar)
1 cup mayonnaise
1 cup green pepper, chopped ( I used banana pepper)
1/2 cup red onion, chopped ( I used white onion)
1 (10 1/2 ounce) bag coarsely crushed Fritos chili cheese corn chips

Mix first 5 ingredients and chill. Stir in corn chips just before serving.

Grilled Garden Corn

Hubby grilled some pork chops and garden corn for our supper tonight.

There is nothing any better than corn grilled in butter
with a shake of salt and scatter of fresh parsley.

Nothing looks any prettier either.

For Sher- A Celebration of Food

I first ran ino Sher of What Did You Eat in the food blogging medium discussing Pollan’s book, “The Omnivore’s Dilemma” on someone elses blog.

I never got the chance to meet Sher personally, but I remember she posted that Americans were a “bunch of corn chips” talking about the section in the book about corn.

The comment made me laugh and that was when I began reading Sher’s blog.
I read more than I commented, as the dial-up demons of the day kept me in comment wars with my computer.

I was saddened to learn of Sher’s passing on the 20th of this month.

The Bread Baking Babes are holding, For Sher- A Celebration of Food, today.

Since I first ran into Sher in a conversation about corn, I chose to make her
Jalapeno Corn Pancakes.

We grow our own jalapeno so I don’t have to worry about food warnings out right now about this pepper.

It is funny, but we were also discussing food scares and warnings the day I first began reading
What Did You Eat. It was around that big recall on spinach years back.

Jalapeno Corn Pancakes made a wonderful brunch served with egg, salsa, and sour cream since I lacked the avocado in Sher’s serving suggestion.

I will be missing Sher with the laughter and thought reading her blog, and comments on others blogs, brought into my life. I am sure many others that never met her in this life will be missing her too.

Jalapeno Corn Pancakes

3/4 cup flour
1/3 cup masa
1/3 cup corn meal
1 Tablespoon sugar
1 tablespoon baking powder
1 pinch salt
1 cup milk
2 eggs
1/4 cup oil
2/3 cup jalapenos — seeded and chopped
(you can reduce the amount if you wish)
1 cup corn — fresh or frozen and
thawed

PREPARATION:
Blend dry ingredients in a large bowl. Blend milk, eggs and oil in a small bowl. Pour the wet ingredients into the dry ones and mix with a large spoon until incorporated. Lumps are okay, do not over mix.

Serve with fried, poached, or scrambled eggs, black beans and avocado slices.