A-Maizing-Charred Corn Salad With Cotija & Buttermilk

We celebrated our anniversary at one of our favorite restaurants, 112 Eatery, a few weeks ago.  We had this incredible charred corn salad w/ cotija & buttermilk and it was one of the best corn-anythings I’ve tasted.  I re-created a similar version here and it worked.  I will never boil corn again.  I kept the buttermilk dressing on the side so others could add it if they liked.

This is a perfect summer side or potluck dish for when corn is at its peak.


Charred Corn Salad w/ Cotija & Buttermilk



For The Dressing:

  • 2/3 cup buttermilk
  • 1/4  cup mayonnaise
  • 1 Tbls. cider vinegar
  • 1 Tbls. snipped fresh chives
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1/2 red-pepper sauce

For The Corn Salad:

  • 8 ears fresh corn, husked
  • 1 bunch scallions, sliced
  • Olive oil for brushing corn
  • 1/2  cup diced orange bell pepper
  • 1/2  cup diced red bell pepper
  • 1/2  cup diced yellow bell pepper
  • 1 cup cotija cheese crumbled
  • 1/2 cup chopped parsley
  • 3/4  tsp. kosher salt
  • 3/4 tsp. pepper


Directions For Dressing:
Whisk dressing ingredients in a bowl until blended.  Refrigerate until serving.

Directions For Corn Salad:
Prepare grill to medium-high heat. Lightly coat corn with olive oil. Grill corn 10-15 minutes, turning several times, until lightly charred and tender.  Cut kernels from cobs into a medium bowl.

In the meantime, add 1 Tbls. Olive oil to a large saute’ pan over medium-high heat.  Add onion and peppers and saute’ until tender, 5-8 minutes.  Remove from heat and set aside to cool slightly.
Add cooled pepper mixture to the corn.  Season with salt and pepper.  Sprinkle cheese and parsley over the top.  Mix all together and serve with dressing.



4th of July–Kebabs, Kebabs, Kebabs

Although I love everything barbeque, I felt like grilling something else for the 4th of July this year.  Kebabs came to mind because they are easy and versatile—And I can marinate them ahead of time and throw them in the cooler on the way to the lake.  All the work done ahead means more time for me on my floaty.  Win. Win.

These two variations were at the top of my list.  The Spicy Yogurt Marinade is similar to a Tandoori-style chicken.  The yogurt is great for marinating because it helps the chicken stay moist.  The kick of paprika gives them extra flavor.

The Yakitori Beef has all the wonderful Asian flavors of soy, mirin, garlic, and ginger.  The longer you marinade the better it tastes.  I like to add red pepper flakes for a little kick here too.

Hope you enjoy and have a happy  and safe 4th of July!

Yakitori Beef Kebabs


  • 1 c. soy sauce
  • 1/4 c. mirin
  • 1/2 c. water
  • 1/4 c. canola oil
  • 1/4 c. lemon juice
  • 2 Tbsp. sesame seeds
  • 1 tsp. red pepper flakes
  • 1/4 c. sugar
  • 4  green onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 tsp. ground ginger
  • 2 lbs. sirloin steak, cubed



In a glass or plastic bowl, whisk together the soy sauce, oil, water, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.

Place plastic wrap over the Sirloin and pound with a meat mallet until 1/4 inch thick. Slice steak into 2 inch strips and marinate for at least 4 hours.

Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.)

Preheat grill for high heat.

Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.



  • 1 cup plain yogurt
  • 1/4 cup lemon juice from 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons hot paprika
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch cubes



Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours.

Thread chicken tightly onto skewers.

Preheat grill for high heat.

Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.




Summer Salad–Southwestern Cobb With Chili-rubbed Steak

This salad is bursting with flavor and a perfect main dish for the hot summer months.  The chili seasoned steak combined with the refreshing flavors of avocado, jicama, and orange are an ideal combination.   You can use chicken or shrimp if you like and if you aren’t in the grilling mood you can also cook the steak under the broiler.

Add some cornbread and you have a great meal for company.

Southwestern Cobb Salad with Chili-rubbed Steak


  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/3 cup mayonnaise
  • 1/3 cup buttermilk
  • 1 Tbsp. chipotle hot sauce
  • 3 Tbsp minced fresh cilantro
  • 1 scallion, thinly sliced


  • Kosher Salt
  • 1 sirloin steak or flank steak (about 1 3/4 lbs)
  • 2 Tbsp. chili powder
  • 1 Tbsp. extra virgin olive oil


  • 1  avocado
  • 1 head romaine lettuce, chopped
  • 3 ripe medium tomatoes, diced
  • 1 orange, cut into segments
  • 1/2 medium jicama, peeled and diced
  • 4 oz feta cheese, crumbled
  • Kosher salt and freshly ground black pepper



For the dressing:

Smash the garlic cloves, sprinkle with salt, and mash the mixture into a coarse paste. Scrape the paste into a small bowl, add mayonnaise, buttermilk, hot sauce, cilantro, and scallion, Whisk well and set aside.

For the steak:

Season steak with salt to taste. Stir the chili powder into the oil in a small bowl and rub the oil onto both sides of the steak.

Grill steak over high heat 10-15 minutes or until desired doneness.  Turning once.  Alternatively, position a cookie sheet pan about 6 inches from the top of the oven and preheat the broiler to high.  Lay the steak on the hot pan and broil, turning once (7-9 minutes per side). Transfer the steak to a cutting board and let rest for 5 minutes before cutting into bite-sized cubes.

For the salad:

Halve, seed, and dice the avocado. Put the romaine into a large salad bowl. Arrange the steak, avocado, tomatoes, orange, jicama, and cheese over the lettuce. Season with salt and pepper to taste. Serve salad with dressing.













I love the smell of summer and the delicious aromas that waft through our backyard as dinnertime approaches.  Grilling takes main stage this time of year so here are some fresh and versatile marinades to liven up your next dinner at the grill.

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New Orleans Style Shrimp with Grilled Sourdough

There is no better therapy than a girls weekend.  Especially with friends who have known you since your college days—you know, the ones who know everything about you and still love you anyway.  Our weekend was spent in Keystone, CO.  We headed up to the mountains and  made our usual stop off at the grocery store so I could make dinner for the girls one night.  We inevitably get the church giggles every time we are at the check-out lane and that usually continues right to the last minute our plane leaves for home.

I like “sharing” dishes and also wanted to make something that would be quick to throw together.  The flavors and heat from this dish make dunking grilled bread a heavenly adventure.  We opened a yummy bottle of wine and dug in.

This recipe is adapted from Ruth’s Chris steakhouse in New Orleans.  And I also think it would be a perfect appetizer or sharing dish for Fathers Day.

New Orleans Style Shrimp with Grilled Sourdough


  • 20 large (16/20) shrimp, peeled and deveined
  • 2 Tbls. Olive oil
  • 1 bunch of green onions, chopped
  • 3 ounces dry white wine
  • 3 cloves chopped garlic
  • 2 Tbls. Worcestershire Sauce
  • 1 tsp. Tabasco
  • 1/2 tsp. cayenne
  • 2 tsp. paprika
  • 1 stick of butter, cut into tablespoons



Heat grill over high heat.  Brush both sides of sliced sourdough with olive oil.  Grill each side 1-2 minutes until grill marks form.  Remove from grill and set aside.

Place a large skillet over high heat. Add oil and cook shrimp until they are just done, 3-5 minutes. Remove shrimp and set aside.

Add green onions to the oil in the skillet and cook for 2-3 minutes.  Add white wine and let simmer until it is reduced by half, 3-4 minutes.

When the wine is reduced, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks and slowly add into pan, shaking fast to melt butter.  Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Season with salt and pepper.  Place shrimp in a large bowl along side bread and enjoy.