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I couldn’t draw up a ton of inspiration this week for a theme, so I kind of went with a grab bag of different recipes. I’ve included another corn dip one even though I did Mexican Street Corn Dip a few weeks ago, but I’ve been on a corn dip kick this summer, and this one was also outrageously good, so I just had to include it.

Here’s some of my favorite recipes so far from the summer!

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HOT CORN DIP

4 to 5 ears corn, shucked

Vegetable oil, for brushing

Salt and pepper, to taste

1/2 red onion, diced

2 cloves garlic, minced

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

1 fresh jalapeño, seeded and diced fine (scrap out half the seeds and membranes)

2 Tbsp. butter

1 (8-oz.) package cream cheese, softened

1/2 c. mayonnaise

1/2 c. sour cream

1 lb. monterey jack cheese, grated and divided

2 green onions, sliced

Chili powder, for sprinkling

1 (4-oz.) can diced green chiles

Tortilla chips, to serve

Preheat the oven to 350°F.

Brush the corn cobs with vegetable oil, sprinkle with a little salt and pepper, and place on a grill pan for about 10 minutes, turning constantly. Remove the cobs from the heat to cool. Cut the kernels off the cobs once they're cool enough to handle.

In a large skillet over medium heat, melt the butter. Add the red onion, garlic, bell peppers, and jalapeño. Stir and cook until the veggies are soft and golden, about 5 minutes. Remove the skillet from the heat to let the veggies cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, mayonnaise, sour cream, and two-thirds of the monterey jack. Mix on low speed until combined. Add the green onion, veggie mixture, corn, and green chiles, mixing on low speed until just combined.

Spread the mixture into a baking dish and sprinkle with the remaining Monterey jack. Bake until bubbly and golden, 20 to 22 minutes. Remove from the oven and serve warm with tortilla chips!

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FRIED MAC N’ CHEESE BALLS

1/2 lb. elbow macaroni

1 Tbsp. butter

1 c. plus 1 tbsp. all-purpose flour, divided

1 1/4 c. whole milk

8 oz. shredded sharp cheddar cheese

8 oz. shredded pepper-jack cheese

1 (4-oz.) jar diced pimientos, drained, rinsed and patted dry

1 tsp. kosher salt

1/4 tsp. cayenne pepper

3 large eggs

12 oz. kettle cooked potato chips

Vegetable oil, for frying

Cook the macaroni according to the package directions. Drain and rinse the macaroni and set aside.

In a medium saucepan, melt the butter over medium heat. Add 1 tablespoon of the flour and cook for 1 minute, stirring with a whisk. Whisk in the milk and cook for 3 to 4 minutes until the mixture reaches a low boil and thickens. Reduce the heat to low, stir in the cheeses, and mix until melted. Add the pimientos, salt, and cayenne pepper; stir to combine. Fold in the macaroni. (The mixture will be very thick.)

Spread the macaroni mixture evenly into a 13-by-9-inch pan. Cover with plastic wrap and refrigerate for 2 hours or until cold.

Shape the cold macaroni mixture into 2-inch sized balls and place on a parchment-lined sheet tray. 

Place the potato chips in a gallon-sized zip-top bag. Using a rolling pin, gently roll over the bag to finely crush the chips. Pour the crushed chips into a shallow dish. Place the remaining 1 cup of flour in another shallow dish. Whisk the eggs in a small bowl. Roll each ball in the flour, then dip in the eggs, letting any excess egg drip off. Roll each ball in the crushed potato chips, firmly pressing the chips into the ball to create a solid coating. Return the balls to the baking sheet. Repeat to coat all of the balls.

Fill a Dutch oven or large pot with oil to a depth of 2 inches. Heat the oil until a thermometer registers 350°F. Fry 6 balls at a time for 4 to 5 minutes or until golden brown and hot in the center. Drain on paper towels. Serve warm.

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SPICY SRIRACHA POPCORN

3 Tbsp. vegetable oil

3/4 c. popcorn kernels

4 Tbsp. salted butter

2 tsp. Sriracha 

Kosher salt, to taste

Coat the bottom of a large pot with the vegetable oil. Add the popcorn kernels, cover and set over medium-high heat. When you hear the first kernels pop, begin to shake the pot. Continue to cook, shaking the pot occasionally, until you no longer hear popping. Remove from the heat and pour the popcorn into a large bowl.

Melt the butter with the Sriracha in a small saucepan. Drizzle over the popcorn and toss. Season with salt.

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CARMELITAS

Baking spray with flour, for the pan

2 c. all-purpose flour

1 1/2 c. old-fashioned rolled oats

1 1/2 c. firmly packed light brown sugar

1 tsp. baking soda

1 c. (2 sticks) salted butter, melted

1 tsp. vanilla extract

1 (12-oz.) jar caramel sauce 

2 c. semi-sweet chocolate chips

1 1/2 c. pecan halves, chopped

1 Tbsp. flaky sea salt

Preheat the oven to 350°F. Spray a 13-by-9-inch baking pan with baking spray with flour, line it with parchment paper leaving at least a 1-inch overhang, and spray again.

In a large bowl, whisk together the flour, oats, brown sugar, and baking soda. Add the butter and vanilla, and fold to combine.

Press half of the mixture in an even layer in the prepared pan. Bake until just set, about 10 minutes.

Heat the caramel sauce in the microwave until pourable, according to the package directions.

Sprinkle the crust with the chocolate chips and pecans. Pour the caramel in as even a layer as possible over the chocolate and nuts. Crumble the remaining oat mixture evenly over top.

Bake until lightly golden, 20 to 25 minutes.

Allow the bars to cool completely, at least 1 hour. Slice into 24 pieces and sprinkle with flaky sea salt.

TFD: Happiness is not the absence of problems; it’s the ability to deal with them.

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