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.

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.