Tag: SummerRecipes

Swordfish Steaks
June 10, 2026

Swordfish Steaks

Swordfish, with its meaty texture and strong (not in a bad way) flavor, can stand up to other robust seasonings like these. In its place, choose another firm-fleshed type, such as cod, halibut, or salmon. Recipe information Ingredients 4 tablespoons olive oil, divided 1–2 1-inch-thick …

Seafood
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by CookDiaries
Panzanella
July 31, 2025

Panzanella

The classic Italian bread salad known as panzanella hinges on two things: really good bread and really ripe tomatoes. Recipe information Ingredients ½ cup extra-virgin olive oil 2 Tbsp. red wine vinegar 1 lb. tomatoes (about 2 large or 1½ pints smaller varieties), trimmed and …

Soups & Salads
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by CookDiaries
Corn Ribs
July 24, 2025

Corn Ribs

Crispy corn ribs coated in creamy, zesty Mexican street corn flavor. They’re bold, fun, and totally addictive.

Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Servings: 4 Servings

Ingredients 

Corn Ribs

  • ▢ 2 corn on the cob
  • ▢ ¼ cup olive oil
  • ▢ ½ teaspoon garlic powder
  • ▢ ½ teaspoon smoked paprika
  • ▢ ½ teaspoon chili powder
  • ▢ ¼ teaspoon salt
  • ▢ ¼ teaspoon pepper

Elote Sauce

  • ▢ ¼ cup mayonnaise
  • ▢ ¼ cup sour cream
  • ▢ ¼ cup crumbled cotija cheese
  • ▢ 2 tablespoons cilantro
  • ▢ 1 tablespoon lime juice
  • ▢ ¼ teaspoon paprika
  • ▢ ¼ teaspoon chili powder
  • ▢ ¼ teaspoon garlic powder
  • ▢ salt and pepper to taste

Instructions 

  • Remove the husks from 2 corn on the cob. Cut the stalk off the end of the corn so you have a stable flat end to stand the corn upright. Place the flat side of the cob on the cutting board and use a large, sharp knife to cut down the center of the cob. Cut each cob into 4 ribs.
  • In a small bowl, whisk together ¼ cup olive oil, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon chili powder, ¼ teaspoon salt, and ¼ teaspoon pepper.
  • Brush the olive oil mixture on each corn rib.
  • Place the corn ribs in the air fryer basket. Cook at 400 degrees Fahrenheit for 10 minutes.
  • In a small bowl, add ¼ cup mayonnaise, ¼ cup sour cream, ¼ cup crumbled cotija cheese, 2 tablespoons cilantro, 1 tablespoon lime juice, ¼ teaspoon paprika, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, and salt and pepper to taste. Stir to combine.
  • Brush the Elote sauce on each corn rib or serve on the side for dipping!

Notes

  • Corn Ribs in the Oven
    • Preheat the oven to 400°F.
    • Follow instructions 1-3, then place the corn ribs on a baking sheet.
    • Bake for 10-15 minutes, then slather the cooked corn with the Elote sauce!
  • Store and Reheat
    I recommend enjoying corn ribs right away! But if you have leftovers, keep them in a sealed bag in the fridge for 1-2 days. Reheat in the microwave or air fryer until warmed through!

Nutrition

Calories: 312kcal
Carbohydrates: 11g
Protein: 4gFat: 29g
Saturated Fat: 6g
Polyunsaturated Fat: 8g
Monounsaturated Fat: 14g
Trans Fat: 0.03g
Cholesterol: 23mg
Sodium: 360mg
Potassium: 178mg
Fiber: 1g
Sugar: 4g
Vitamin A: 534IU
Vitamin C: 4mg
Calcium: 67mg
Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Appetizers
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by CookDiaries
Summer Vegetable Soup With Pistou
July 18, 2025

Summer Vegetable Soup With Pistou

This soup is designed both for longevity and nutrition an easy option packed with lots of good things to get you through the week, especially the kind where something needs to give but you don’t want it to be a delicious, nourishing homemade meal. While …

Soups & Salads
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by CookDiaries
Yogurt and Cucumber Soup
July 16, 2025

Yogurt and Cucumber Soup

As the heat of the summer ramps up, this luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer that makes me feel like I’m taking a dip in the cold mountainous streams of northern Iran. It’s one …

Soups & Salads
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by CookDiaries
Stuffed Hatch Chiles
June 9, 2025

Stuffed Hatch Chiles

A spicy sweet stuffed Hatch chile with quinoa and corn topped with cheese and served with a cilantro yogurt honey sauce that will awaken your taste buds.

Prep Time 10 mins
Cook Time 20 mins
Serves 2

Ingredients  

  • 1 cup cooked quinoa
  • 4 Hatch Chiles
  • 1 TBS olive oil
  • 1/4 cup red onions (diced)
  • 1 cup frozen corn
  • 1 tsp smoked paprika
  • 1/2 dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp cumin powder
  • 1/4 tsp chipotle chile powder
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 1 TBS brown sugar
  • 1/4 cup water
  • 3/4 cup shredded Mexican blend cheese

For the cilantro yogurt sauce:

  • 1/4 cup plain Greek yogurt
  • 1 TBS lemon juice
  • 2 TBS minced cilantro
  • 2 tsp honey

Instructions

  • Cook the quinoa according to the directions on the package. (I used chicken broth instead of plain water to add some flavor.)
  • Preheat broiler on high and place the Hatch Chiles on a roasting pan or cooking sheet.
  • Place under the broiler for 2 to 4 minutes until the chiles are blistering. Watch carefully. (Mine blistered about 3 minutes.)
  • Remove from the oven and put peppers in a ziplock bag. Seal and let cool.
  • Carefully peel the skin off the roasted peppers.
  • In a medium sauce pan, heat the olive oil on medium heat.
  • Add the onions and saute until translucent, about 5 to 6 minutes.
  • Add the corn and saute an additional 3 to 4 minutes.
  • In a small bowl, add all the spices, pepper, salt, and brown sugar. And stir in the water.
  • Pour the spices and water in with the onions and corn and stir until combined.
  • Cook for a minute or two, until the water is absorbed by the corn and onions
  • Add the cooked quinoa and heat an additional 2 minutes until it is hot.
  • Slice the length of the Hatch chiles to open and scrape away the seeds with a small spoon.
  • Stuff each chile with 1/4 of the onion/corn/quinoa mixture.
  • Top with 1/4 of the shredded cheese.
  • Set under the broiler for 1 to 2 minutes to melt cheese.

For the cilantro yogurt sauce:

  • In a small bowl, add the Greek yogurt, lemon juice, cilantro, and honey.
  • Stir to mix.
  • Serve with the stuffed chiles.
A collage of step by step photos showing how to make stuffed hatch chiles.

Nutrition

Calories: 236kcal
Carbohydrates: 31g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 14mg
Sodium: 617mg
Potassium: 286mg
Fiber: 4g
Sugar: 9g
Vitamin A: 394IU
Vitamin C: 11mg
Calcium: 277mg
Iron: 1mg

Dinner & Lunch
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by CookDiaries