Ozark Living

By Chef Erin Rowe So, it's officially summer! School's out and fun's in. July isn't just the month for one holiday either – although it's one to shoot off a bottle- rocket for. In addition to the Fourth of July, we also celebrate National Pickle Day, National Blueberry Month, National Mojito Month and National Fried Chicken Day this time of year. Whew…that's a mouthful. As a chef and event planner, I'm thinking picnic with all of the above. So here you go…a way to celebrate so many great foods out of doors and with friends. Pull out the patio chairs, light up the BBQ grill and set some logs on the campfire. It's time for summer celebrations! Eats Summer in full swing: Celebrating all the July-idays Elote just comes to mind when I think about utilizing the best of summer crops, like corn. I can just see the road-side stands now, filled to the brim with the lauded stuff. I grill it or boil it quickly inside then top it with all the things to make it even better. Great for BBQ parties and to put together at a picnic. It's simple to top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cojita cheese and cilantro. 4 ears of grilled corn on the cob 1/4 cup mayonnaise 1 1/2 teaspoons lime juice ½ teaspoon chili powder, plus more for sprinkling Pinch of cayenne pepper (optional, for extra heat) ¼ teaspoon kosher salt or a pinch of fine salt 2 ounces (about 1/2 cup) finely grated Cojita cheese* 2 tablespoons finely chopped cilantro 1. While grilling your corn, prepare the chili-mayo sauce and Cojita-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside. 2. When your corn is ready off the grill, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cojita mixture liberally all over, turning the corn as necessary (it's going to be a little messy, and that's ok). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed. 3. Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm. * Grilled corn offers extra flavor, but boiled or steamed corn on the cob works, too. Try using a fun variety of chili powder, like chipotle, ancho, Grandma was always pickling something from the garden. Growing up in the Great Depression, nothing got wasted with her. ese easy refrigerator pickles are some I got from another grandma, Bonnie Haegle, from Cane Hill. ese pickles are easy and require no heating. ey are so good and fun to make with the family. Plus they can replenish those much-needed electrolytes you'll lose in the summer heat. Be sure to drink up the juice. Nothing gets wasted here; I can almost hear grandma's voice in my head. 9 cucumbers (sliced into rounds) 1 onion, chopped 1 1/3 teaspoons each, celery seed, mustard seed and turmeric 3 tablespoons salt 2 cups white vinegar 3 cups sugar Place cucumbers packed into jars (quart or mason). Combine all other ingredients and pour over cucumbers cold (do not heat mixture). Let sit covered on counter 24 hours, then another 24 hours aer in the refrigerator. ey are ready to eat at this point. 5 mint leaves, more for garnish 2 ounces white rum 1 ounce fresh lime juice ½ ounce simple syrup Ice Club soda or sparkling water Lime slices, for garnish Lightly muddle the mint in the bottom of a cocktail shaker until aromatic. Add the rum, lime juice, simple syrup, a handful of ice and shake. Strain into a glass filled with ice. Top with a splash of club soda and garnish with lime slices and more mint. RefRigeRatoR Pickles (From my book, An Ozark Culinary History) about 3 jars Mint Mojito Serves 1 is classic summer drink utilizes fresh mint muddled with cane sugar or simple syrup, topped with lime, rum and soda water in a tall glass to refresh the palate. elote - (Mexican Street Corn) 4 servings 12 • July 2022 • OZARK lIVING

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