Easy Crab and Corn Pasta Salad

Hot weather makes a good excuse for easy dinners and quick cool salads. Who wants to spend too much time in the kitchen when it's so nice to cook and eat outside. Throw some burgers or chicken on the grill and make a salad and you're done. But sometimes I want more than a green salad. I want pasta salad and this recipe is delicious. I found this one from Wine and Glue on Pinterest. I made it and loved it and thought it would be even better by adding fresh white corn. The sweetness of the crab and the white corn are perfect together and the dressing is amazing. I may have to make this dressing just to have on hand for my green salads. It may seem like a lot of dressing for the size of this salad, but it's not. The pasta absorbs a lot of the dressing while it sits in the refrigerator, so before serving add extra dressing and give it a good stir. Throw some chicken or ribs on the grill and you've got dinner!

Easy Crab and Corn Pasta Salad

Serves 6 (Slightly adapted recipe from Wine and Glue)

8 oz. small shell pasta, cooked
1 package imitation crab, chopped
1 cup of white corn kernels
1/2 cup celery, diced
1/2 cup red bell pepper, diced
1/4 cup black olives, sliced
small bunch of green onions, chopped
1/4 t celery seeds
1/4 t lemon pepper
kosher salt (to taste)

Dressing
1 1/2 cup yogurt, plain nonfat
1/4 cup mayonnaise
1/4 cup Italian dressing (I used Olive Garden Italian)
2 T Old Bay Seasoning 
1 T yellow mustard
1 T soy sauce

Prepare pasta according to package directions. Drain and rinse in cold water. Refrigerate until cooled completely. Prepare dressing and refrigerate. Prepare vegetables and add to the cool pasta and mix well. Add lemon pepper and celery seeds.

Add about half of the dressing and mix well. Chill in the fridge for a  minimum of 2 hours or overnight to allow the flavors to meld. Taste the pasta and add salt as needed. 
Note: The pasta will absorb some of the dressing, so add more dressing and stir before serving. Enjoy!

I like to keep imitation crab meat in my freezer. It's vacuum sealed and quick to thaw which makes for easy appetizers, a quick crab cake dinner, or a nice addition to green salads. Here are a few recipes to try.

Easy Crab Cakes

Crab and Mango Won Ton Cups

Creamed Corn Casserole

This is one of those Thanksgiving side dishes that is so good that every time I have it, I want it to be a Main Dish.  No reason for this scrumptious side to ride shotgun to the big bird. This easy casserole is a meal in itself. 
I took my mom's recipe for her Creamed Corn Casserole to main dish status by adding a little Andouille sausage and Creole seasoning and baked them in individual ramekins. I like the idea of getting my own cheesy, baked corn casserole. Because lets be honest, the best part of a casserole is the browned, crusty, cheesy top. Right?
Serve these along side some fresh fruit to make a delicious and easy breakfast. Or serve with a big mixed green salad to make a delicious lunch or lite dinner. 
Hosting brunch over the holidays? No problem. Make a bunch of these in cupcakes liners for a delicious bite-sized corn cake. So versatile, so easy and so GOOD! 

Creamed Corn Casserole

Serves 8

 
1-14oz. can of cream style corn
1/2 cup corn meal
1/4 cup butter, melted
2 eggs, beaten
1 cup sour cream
1-5oz. can diced green chilies
1 cup sharp cheddar, cubed
1 t. creole seasoning (or 1/2 t. salt and 1/4 t. pepper)

(Optional)
1/2 cup Andouille Sausage, small dice


Preheat oven to 350 degrees.


Combine all ingredients. (choose one below)

Creamed Corn Casserole: (Serves 8)
spray medium casserole dish with cooking spray and bake at 350 for one hour.


Individual Creamed Corn Casseroles with Sausage: (Makes 6)
Spray ramekins with cooking spray and bake at 350 degrees for 35 minutes.

Cupcake-size Creamed Corn Cakes: (Makes 24)
Line cupcake pan with cupcake liners and spray bottom of liners with cooking spray. Bake at 350 degrees for 20-25 minutes.


Other recipes to try:
Parmesan Creamed Onions    Tortilla Dressing      Thanksgiving Lasagna

White Corn and Cotija Dip

Starting the summer off right is like eating an appetizer to a really big meal. It has to be fulfilling, but not too filling because we still have the whole meal to eat. Likewise, if I pack too much summer fun up front, my boys will be bored by week two.

So with this summer philosophy in mind, on our first day of summer vacation we slept in late and did nothing all day. I allowed my kiddos to watch TV and play video games in their underwear, until they were cross-eyed and had leg cramps from being couch potatoes all day. *gasp* It's true and yes, I'm a bad mother. :) I figured it was the perfect way to ease into 3 months of lounging around...by lounging around. Plus, I really didn't feel like doing anything. I needed the break too. But like all good things, moderation is the key.

Father's day uprooted our backsides from the welcoming couch and led us to the beach for a day of fun in the sun. I packed a picnic, umbrellas, chairs, sand toys, towels, sunscreen, the whole works. Everything to make our day at the beach memorable and fun, and it was. The boys played in the ocean and dug in the sand for hours having a great time. My husband and I got to talk and laugh while watching our boys have fun. But just like the party-goer who shows up and makes a meal of the appetizers like they've skipped lunch, sometimes too much, too soon is a bad thing. 

My eight year old son, who wants to be a marine biologist when he grows up and who loves to be in the ocean, got stung by a stingray on his foot. Apparently he, along with 3 others that day, had stepped on one. Uh-oh! Party's over. 
He was in a lot of pain and treated by lifeguards but ultimately he was all right, just scared. While being treated, he was asked if he still wanted to be a marine biologist when he grew up and he said, "Yes. At least it wasn't a shark." It was a relief that he had such a great attitude about the stingray sting. I was worried he wouldn't want to come back to the beach this summer because of it. My son's actions reminded me that this day at the beach, with it's ups and downs, was just a small taste:an appetizer of sorts, that should leave us satisfied but anxious for the next course. Each building or harmonizing with one another so that the whole meal is not revealed until summers end. 
So, as I savor the flavors of each day, I look forward to the next course...let the summer fun begin!

White Corn and Cotija Dip (adapted recipe from the Minimalist Baker)

3 cups White Corn (3-4 ears)
1/2 cup red bell pepper, finely chopped
1 clove garlic, minced
1 shallot, chopped
1 tsp olive oil
1/2 cup crema centroamericana (or regular sour cream)
1/4 cup mayonnaise (or 4 oz cream cheese)
1 cup Cotija Cheese, crumbled (plus extra for the top)
Sprinkle of cayenne (optional)
Green onions, sliced as garnish

Preheat oven to 375 degrees.

In a small fry pan, add oil and garlic and shallots and saute briefly, approximately 3 minutes. Turn off heat.

In a medium bowl, add corn, red bell peppers, the sauteed garlic and shallots and mix together. Add sour cream, mayonnaise and cotija cheese and mix well. Spray small casserole dish with cooking spray and add dip to prepared dish. Sprinkle top with cayenne pepper and bake at 375 for 35-40 minutes. 

Serve with sliced baguettes or tortilla chips. Enjoy!