Memorial Day meals shift with new, flavorful side dish ideas

Memorial Day and grilled foods jump start summer activities, or at least folks hope so.

Although it may be turkey or chicken burgers instead of beef, grilling enhances the flavor of foods. As home chefs know there are hundreds of recipes on how to grill a burger, steak, ribs or chicken. So why not turn the annual fare up a notch? Ditch the usual potato salad, coleslaw and baked beans and try something new.

Mexican street corn goes great with any of the above meats and with seafood. If using wooden skewers for the corn, which is the usual way, be sure to soak them in water so the skewers do not burn.

This also is a fast fix side and takes less than 30 minutes from start to finish.

I am not a fan of mayonnaise but slathered on the corn the mayo gives it a creamy texture. Cotija cheese is sprinkled on the mayo and combined with chili powder, cilantro and a sprinkling of lime juice. Cotija cheese can be found in the specialty cheese section of most supermarkets. I have bought it at Rouses and Froogel’s, plus some Hispanic grocery stores.

Another oldie but goodie to serve is a pasta salad. I did one last night as our main dish, and I was pleased with the results. It is easy and can be made with grilled chicken slices or frozen grilled fajita chicken strips. Also, the chicken can be omitted so the salad becomes strictly a side.

My pasta salads always take on a Mediterranean flavor. I love feta cheese, cucumbers and tomatoes with a Greek or Caesar dressing. Remember Sandra Lee’s Semi-Homemade cookbooks and television show?

This pasta is semi-homemade. I used a boxed tri-color pasta salad mix as a base and for the dressing, but then added cucumbers, black olives, cherry tomatoes, feta cheese, avocado and a few craisins that are a surprise when eaten, another little twist.

Since squash is plentiful now, why not whip up a cheesy squash casserole? Years ago, Linda Lyons shared her squash casserole with readers. It is a good one.

While grilling, toss some portobello mushroom caps on the grill. The late Bob Whitmyer gave me this recipe. It makes a great side for a barbecue.

Mexican street corn

6 ears of corn, shucked, and cleaned

1/2 cup mayonnaise

Chili powder

1/3 cup grated Cotija cheese

Freshly chopped cilantro

Lime wedges, for serving

Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes. Brush corn with a layer of mayonnaise and sprinkle with chili powder, Cotija and cilantro. Serve warm with lime wedges. – www.delish.com/

Quick pasta salad

1 box Caesar pasta salad mix

1/2 pint of halved cherry tomatoes

1 small can chopped black olives

1 medium size cucumber, peeled and chopped finely

1 avocado, peeled and cut into bite-size pieces

1/3 cup feta cheese

1/4 cup Craisins

Cook pasta according to package directions. Make salad dressing with 1/3 cup mayonnaise, 2 tablespoons of milk and the seasoning packet.

Drain pasta, and place in large bowl. Add the remaining ingredients and toss with salad dressing. Serve immediately or chill, if preferred.

Note: My daughter and I ate this salad for dinner, and I had some for lunch. The flavors were better after chilling, but I like the crunch of the cucumber when it is first made.

Squash casserole

5 to 6 medium squash, sliced (yellow or zucchini or both)

1 cup evaporated milk

3/4 stick of butter, softened

1 cup of shredded Cheddar cheese

2 cups of crushed Ritz crackers

1 medium onion, chopped

2 eggs

Salt and pepper to taste

Preheat oven to 350 degrees. Steam squash and onion until tender. In a large bowl, mix butter, eggs, milk, half of the cheese, half of the crackers, salt, pepper, squash and onion. Pour into greased casserole dish and sprinkle the rest of the cheese and crackers on top. Bake for 30-40 minutes. – Linda Lyons

Grilled Portobello mushrooms

8 Portobello mushroom caps

1/2 cup balsamic vinegar

3 tablespoons chopped fresh cilantro

1 tablespoon coarsely ground pepper

1 teaspoon finely chopped garlic

1 teaspoon salt

1 cup garlic-flavored olive oil

Clean mushrooms with soft brush or damp cloth. Remove stems and reserve for other use. Prepare marinade; mix vinegar, cilantro, pepper, garlic and salt. Gradually whisk in oil until mixture is thickened. Brush mushrooms all over with marinade. reserving extra marinade to use as a basting sauce.

Arrange mushrooms gill-side up in shallow dish. Cover loosely and let marinate in fridge for 4 to 6 hours. Place in grill basket or directly on grill over medium-high heat and cook 8 to 10 minutes per side or until tender, basting frequently with reserved marinade.

Slice mushrooms but do not separate slices. Arrange on a large platter – the late Bob Whitmyer

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 2105 14th St., Suite 400, Gulfport, MS 39501.