I am happy to report that the recipe for Roasted Corn Dip was a huge success at the July 4th barbecue at my friend Gillian's house. I prepared everything up to the point of putting it into the oven to heat at home, and when I got to Gillian's house we heated it to bubbling and everyone dug in with tortilla chips. Trader Joe's roasted frozen corn worked really well and shortened the preparation time.
The fresh roasted corn that Gillian served was also really good. She had leftovers. I suggested she use them to make another batch of the corn dip.
Gillian had specifically requested that I bring macaroni salad, because she likes the way I make it. It really comes out a little differently each time I make it, depending on what's in the kitchen or what I remember to pick up at the store. The basics are:
1 lb. dry, small elbow macaroni, cooked in salted water, drained and cooled
3 hard boiled eggs, chopped
1/2 C. finely chopped white onion
2 T. sliced green onion tops
1 C. diced sweet peppers (I like to use several colors)
1/2 C. drained, pitted and sliced black olives
1/2 C. diced celery
1/2 C. shredded or diced carrots
3/4 C. mayonnaise
Salt & black pepper to taste
Mix all ingredients in a large bowl and add additional mayonnaise until the desired consistency is reached. All measurements are approximate. I generally just fiddle around with the basics until the color and mix tastes right. I also usually make this for a crowd, so I'm starting with 2 pounds of dried pasta and upping the other ingredients accordingly. If I've got the right kind of bowl, I might slice some eggs to decorate the presentation and sprinkle paprika and more sliced olives on top of everything.
This couldn't be easier and beats the hell out of anything you'll find at a grocery store deli. I like having the leftovers for lunch or dinner on these hot summer days. You could toss in some drained, canned tuna or cooked salmon to add some more protein.