Chipotle Corn Salad

Need a quick dish to take to a gathering this summer? Chipotle Corn Salad is perfect because it can be served chilled or at room temperature and you won't have to worry about it spoiling like you would for a mayo-based salad. Serve as is, or with tortilla chips (as a corn salsa). Taste the dressing before pouring it on and don't be afraid to add more of something to get the taste you prefer--these amounts are just approximately what I used.

Chipotle Corn Salad

5 ears of fresh corn (or 3 C frozen kernels, thawed)
2 roma tomatoes, seeded and chopped (more if you want it to be like a salsa)
4 tablespoons fresh cilantro, minced
4 tablespoons sweet onions, minced
4 tablespoons Extra Virgin Olive Oil
2 tablespoon white wine vinegar (or preferred vinegar)
2 canned chipotle chili in adobo sauce, seeded and minced (or put through garlic press) (at the grocery store, this will be in a small can near the mexican food)
1 teaspoon adobo sauce from canned chipotles
3 teaspoons fresh lime juice
1/4 teaspoon salt

Simmer corn 7 minutes, if using fresh. Remove the kernels from the ears of corn. Combine corn, tomatoes, cilantro, and onion. In a small jar shake together the remaining ingredients. Pour over corn. Serve at room temperature or chilled.

**If you decide to eat some of this after you've been drinking, don't drop the entire bowl on the floor and spill it all. Not that I did that or anything...

Cajun Deviled Eggs

Most people loved deviled eggs. Spicy people will love these! If your friends and family are very spicy, take addition cajun seasoning to sprinkle on top.

**If you are taking deviled eggs to a gathering and you don't have one of those fancy egg holders, after you slice the eggs, toss the yolk and other filling ingredients into a ziploc bag (squeeze to combine), put the egg halves together and place back into the egg carton. When you get to where you are going, place the eggs on a plate, snip off a corner of the ziploc bag and squeeze the filling into the halves.

Cajun Deviled Eggs
6 large, hard-cooked eggs, peeled
3 tablespoons mayonnaise (reduced fat works fine)
½ teaspoon Cajun or Creole seasoning, divided (check for gluten)
extra seasoning, paprika, or fresh parsley for sprinkling

Slice eggs in half lengthwise. Mix yolks, mayo, and seasoning in a bowl until well-combined. Pipe or spoon filling into egg whites. Cover and chill at least 30 minutes or up to 24 hours before serving. Place eggs on a serving platter and sprinkle with seasoning or parsley.

Pretzel Dip

My friend Ashlee gave this recipe to me after she brought it to a gathering, so I don't know where it came from. I do know that it was delicious.

Pretzel Dip

1 pkg Hidden Valley Ranch dressing, dry
1 pkg (2.5 oz) real bacon bits
1 cup mild finely shredded cheddar cheese
16 oz. sour cream
3/4 teaspoon onion powder

Mix together and chill. Serve with pretzels and/or corn chips