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Cooking Live Recipes 7/9/2025

Posted by Suzy Sapir on Jul 10th 2025

CORN was the theme ingredient of our weekly live. It's in season in New England and I grabbed mine at Colchester Farm in Plympton. There is also Sauchuk Farm in Plympton and they have a corn maze in the Fall too! I also used a handful of local produce from Teal Farm in MA. Shop your small and local farmers right now. They need your support!

Mexican Street Corn

 

Products used:

Ingredients:

  • 8 ears fresh corn, husked
  • 1/2 cup light mayonnaise
  • 1/3 cup sour cream
  • Zest and juice from 2 limes
  • 1-2 tablespoons Hippy Pilgrim Salt Free Mexican Seasoning
  • 1 tablespoon Hippy Pilgrim Dipping Oil Starter Base (Sundried Tomato)
  • 1 tablespoon fresh chopped garlic
  • ½ teaspoon Hippy Pilgrim Chipotle Lime Garlic Salt
  • ¼ cup crumbled cotija cheese plus more for garnish
  • Fresh chopped cilantro, chives or parsley, for garnish
  • Lime wedges, for serving

Instructions:

  1. Steam or Grill the corn over medium-high heat, turning occasionally, until nicely charred on all sides — about 8-10 minutes. (Or use a grill pan if indoors.)
  2. In a small bowl, mix together mayo through cotija cheese.
  3. Brush each ear of grilled corn generously with the mayo-sour cream mixture, coating all sides.
  4. Sprinkle the seasoning blend all over the coated corn, followed by a generous handful of cotija cheese.
  5. Finish with a sprinkle of fresh chopped cilantro, extra lime zest if you like, and serve with lime wedges on the side.

Optional Upgrades:

  • Add a pinch of cayenne for extra heat.
  • Toss a little melted butter into the mayo mix for a richer finish.
  • Swap cotija for crumbled feta if needed.

Why it works:
The Salt Free Mexican Seasoning brings warm chili-cumin depth without overpowering the fresh corn, while the Chipotle Lime Garlic Salt adds smoky heat, tangy brightness, and that perfect garlicky backbone. The Dipping Oil Starter Base also adds another layer of cheesiness and the hint of Sundried Tomato is perfect with the corn. Cotija and the creamy mayo mixture balance it out beautifully.

Summer Orzo Salad with Corn and Feta

Products used:

Ingredients:

  • 1 pound orzo pasta
  • 3 ears fresh corn, kernels cut from cob (raw)
  • 1 medium zucchini, finely diced
  • 1 red bell pepper, finely diced
  • ½ small onion, finely diced
  • 1 1/2 cup crumbled feta cheese
  • 1/3 cup assorted fresh herbs, chopped (any combination of parsley, dill, basil, mint, or chives — whatever you have on hand)
  • 1/2 cup avocado oil (or good quality olive oil)
  • Zest and juice of 2 lemon2
  • Zest and juice of 2 limes
  • 3 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh garlic 
  • 2 teaspoons honey
  • 2 teaspoons Hippy Pilgrim North End Salt Free Seasoning
  • 1 ½ teaspoons Hippy Pilgrim North End Garlic Salt (plus more to taste)

Instructions:

  1. Cook the orzo in generously salted boiling water until al dente. I use the North End Garlic Salt to salt my pasta water. Drain and immediately transfer to a large mixing bowl while still warm.
  2. While the orzo is hot, stir in the lemon and lime zest and juice, allowing the pasta to soak up the bright citrus flavor.
  3. Add the remaining ingredients.
  4. Gently fold in the crumbled feta cheese.
  5. Taste and adjust seasoning as needed, adding a little more North End Garlic Salt or lemon juice for brightness if desired.
  6. Chill for at least 30 minutes before serving, or serve at room temperature.

Optional Add-ins:

  • Diced avocado
  • Chickpeas
  • Grilled shrimp or chicken for a main dish version

Why it works:
The warm orzo drinks in the citrus and seasoning, the raw sweet corn stays crisp and juicy, and the North End Salt Free Seasoning layers in balanced Mediterranean herb notes without excess salt. North End Garlic Salt punches up the savory flavor, and the vinegar-honey combo adds just the right balance of brightness and sweetness.

 

Mexican Street Corn Potato Salad

Products used:

Ingredients:

  • 3 ears fresh corn, husked
  • 2 pounds yellow fork tender potatoes cut into bite size chunks
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion or scallions
  • 1/2 cup light mayonnaise
  • 1/3 cup sour cream
  • Zest and juice from 2 limes
  • 1-2 tablespoons Hippy Pilgrim Salt Free Mexican Seasoning
  • 1 tablespoon Hippy Pilgrim Dipping Oil Starter Base (Sundried Tomato)
  • 1 tablespoon fresh chopped garlic
  • ½ teaspoon Hippy Pilgrim Chipotle Lime Garlic Salt
  • ¼ cup crumbled cotija cheese plus more for garnish
  • Fresh chopped cilantro, chives or parsley, for garnish
  • Lime wedges, for serving
  • Bacon would be perfect to top this with.

    Instructions:

    1. Add corn, potatoes, celery and onion to a large bowl.
    2. In a small bowl, mix together remaining ingredients.
    3. Toss to coat evently
    4. Sprinkle the seasoning blend all over the potato salad, followed by a generous handful of cotija cheese and herbs.
    5. Serve with lime wedges on the side.

    Optional Upgrades:

    • Add a pinch of cayenne for extra heat.
    • Toss a little melted butter into the mayo mix for a richer finish.
    • Swap cotija for crumbled feta if needed.

    Why it works:
    The Salt Free Mexican Seasoning brings warm chili-cumin depth without overpowering the fresh potatoes and corn, while the Chipotle Lime Garlic Salt adds smoky heat, tangy brightness, and that perfect garlicky backbone. The Dipping Oil Starter Base also adds another layer of cheesiness and the hint of Sundried Tomato is perfect with corn. 

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