Shuck & Jive

Ahhh, summer! You're finally here, bringing with you all the warmth, beauty, and new challenges dear to our seasonal Midwestern hearts. Sunshine and sunburns. Gardens and snails. Barbeques and the-same-sides-we've-eaten-every-summer-since-the-beginning-of-time. Wait! I can help with that one!
Here are two easy, garden-inspired recipes for side dishes perfect for picnics and barbeques that will blow your neighbor's yellow mustard potato salad out of the water. Not that it's a competition, but she's going down. I'm totally kidding, of course, but seriously....she is.

Cumin Corn

Sweet Corn

Butter

Cumin

Cilantro

S&P

Gather several ears of corn from your garden or farmer's market, shuck them making sure to remove all the silk, and strip them of their plump, smooth kernels. * Fun Fact: When you're choosing ears of corn, whether straight from the stalk or at the market, first pull back the husk and stick a kernel with your thumbnail. If it squirts you in the face, it's a keeper! * Melt a couple tablespoons of butter in a pan on low to medium heat. Add the corn, a light sprinkling of cumin (go easy or it will overpower the sweetness of the corn), and plenty of salt and pepper and let it rock out. The secret to achieving the roasted flavor that makes this dish sing is to let the corn saute' in the pan even after all the butter is absorbed. Keep stirring occasionally to make sure its not burning but a little browning is good. It'll start to smell very toasty and exotic (probably about 15 minutes). Just before serving, add another tablespoon of butter and a handful of fresh, chopped cilantro. Stir until the butter is melted and you're ready to eat. This can be prepared on the grill in an aluminum pan as well but you'll have to watch it a little closer and your cooking time will probably be reduced.

New Potatoes in Caper-Butter Sauce

(Adapted from a recipe found on Allrecipes.com here. Thank you, MichelleJ from Lawrenceville, GA. It's phenomenal!)

New Potatoes

Capers, chopped

Butter

Parmesan, shaved or shredded

Green Onion, chopped

Rice or White Wine Vinegar

Italian Parsley, chopped

Dig and scrub enough new potatoes to feed your party; any variety will work. Boil them in salt water.  While your 'tatos are boiling, soften a stick of butter. Add your chopped ingredients, onion, capers, and parsley to the butter. Add a splash of rice or white wine vinegar and a handful of shaved or shredded parmesan. Grind in black pepper and sea salt. You're done! Now you can pour a glass of wine or open another Shiner and kick back until the potatoes are tender little morsels of deliciousness then drain 'em and toss with the sauce. BAM! Best potatoes ever. I really fell in love with the way this recipe showcases the flavor of the potato itself and of course, the salty/tanginess of the sauce. My husband said they were like little balls of mashed potatoes.Try it this weekend! You won't be disappointed.