MELBA’S SWAP SHOP

LET’S GET CORNY

DEAR MELBA: This recipe is even good leftover because it heats well in the microwave the next day. The Parmesan cheese gives it a really good flavor. Please note that the mayonnaise and sour cream can both be increased, if needed.

FRESH SUMMER MEXICAN CORN

2 tablespoons olive oil ¼ cup green bell peppers, chopped

¼ cup red bell peppers, chopped

½ large onion, chopped 2 tablespoons mayonnaise, approximately

3 tablespoons sour cream, approximately 1 teaspoon chili powder ½ teaspoon salt

½ teaspoon black pepper

6 ears of fresh corn, cut off the cob

1 tablespoon butter ¼ cup cilantro, finely chopped

Juice of one lime or lemon (your preference)

1 tablespoon chopped jalapeño peppers

½ cup Parmesan cheese Heat large skillet and spray with nonstick spray. Add olive oil and cook green and red bell peppers and onion.In medium mixing bowl. Stir together mayonnaise, sour cream, chili powder, salt and black pepper. Set aside. Remove peppers and onions from skillet. Cook corn and butter in same skillet about 8 minutes stirring constantly. After corn is cooked, remove from heat and stir in mayonnaise-sour cream mixture. Add cooked bell and green peppers and onion, chopped Jalapeño and Juice of lime or lemon. Add Parmesan cheese and cilantro just before serving.

— Judy Henderson, Bethany

JULY 4TH PREPPERS

DEAR MELBA: With July 4 soon, do you think readers would like a Make Ahead Ham Macaroni Salad?