Last night I had the great pleasure of serving dinner to ten friends for a birthday party. We spent the day on the lake and then came on shore for a cookout. I did all of the prep work ahead of the party, down to the chopping, so all I had to do was fire up the charcoal and start grilling. This was so easy to pull together and such a fun night.
- Edamame, Chickpea & Black Bean Salsa (recipe posted here) plus other homemade salsas and guacamole (made by the other guests)
- Mexican-Style Grilled Corn – easiest way to spice up corn ever. Prepare a large plate or platter with olive oil, paprika, salt, pepper, fresh-squeezed lime juice, Cotija cheese, and cilantro. Grill corn until slightly charred, then roll it around your topping plate. The just-right amounts of cheese, cilantro, and spices will stick to the corn. This was a great little snack to serve while we were waiting for the taco fillings to grill.
- Soft Corn Tacos with Creamy Mexican Slaw:
- Grilled Zucchini, Yellow Squash, and Onions in a Cajun-Garlic Marinade for the vegetarians
- Grilled Skirt Steak, marinated in Fiance’s favorite (Dale’s classic) sauce, and topped with Cotija
- I plated the veggies separately from the steaks and let people make their own tacos. Fiance’s taco:
The recipe from this meal that I am posting now was one of two make-ahead dishes I served. The edamame salsa was made the night before and I could just pop the lid off the top and serve it to my hungry friends (what is it about swimming that makes you so hungry?). The same was true with this slaw. I made it on Friday night, put it in the cooler, and then when it was dinner time there was a great, flavorful side dish ready and waiting.
Creamy Mexican Slaw
Serves 8 as a side dish
You will need:
- 4-5 cups coleslaw mix (or a blend of shredded cabbages, lettuce, radishes and carrots)
- 2 cups all-natural mayo
- 3 tbsp. red wine vinegar
- 2/3 cup yellow corn kernals
- 1 cup chopped fresh cilantro
- 1 cup sliced green onions
- 1 cup chopped roasted red peppers
- 1 jalapeno, very finely chopped
- 2 tsp. each salt, pepper, cumin, and paprika
- 1 tsp. each celery salt and red pepper flakes
- 1/2 cup toasted pepitas (pumpkin seeds)
- In a large bowl, stir together coleslaw mix, mayo and vinegar until combined.
- Stir in corn, cilantro, onions, peppers and jalapeno.
- Add in spices last, then stir in pepitas last, reserving 2 tablespoons to scatter on top.
- Chill until just before serving.
- I made this the night before, giving my poor dogs hope that they would get to share in some of the deliciousness. Sorry Mops.