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Skillet Elote (Mexican Street Corn)
Side Dish American

Skillet Elote (Mexican Street Corn)

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
  2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
  3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole

Mark's Shrimp
Side Dish American

Mark's Shrimp

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
  2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
  3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
  5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
  6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Simple Coleslaw Dressing
Side Dish American

Simple Coleslaw Dressing

4.8

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.

By kyleruts

Cold Tuna Macaroni Salad
Side Dish American

Cold Tuna Macaroni Salad

4.4

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente; rinse under cold water and drain.
  2. 2 In a large bowl, combine the pasta, tomatoes, celery, and tuna.
  3. 3 Prepare the dressing by whisking together the mayonnaise, salad dressing, sugar, and pepper. Add to pasta salad, mix together, and refrigerate for 1 hour.

By Annelle Majeran

Sweet, Hot Mustard Slaw
Side Dish American

Sweet, Hot Mustard Slaw

4.7

Prep
20 min
Cook
Total
90 min

Instructions

  1. 1 Halve and quarter cabbage head; cut out and discard core. Slice leaves into ½-inch ribbons; place in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute; set aside for 10 minutes, tossing occasionally. Transfer cabbage to a colander; rinse well under cold water. Drain thoroughly.
  2. 2 Combine mayonnaise, Dijon mustard, whole-grain mustard, honey, cider vinegar, and cayenne pepper in a large bowl.
  3. 3 Squeeze cabbage as dry as possible; add to dressing. Toss until thoroughly combined. Cover the bowl with plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

By John Mitzewich

Potato Salad With Bacon, Olives, and Radishes
Side Dish American

Potato Salad With Bacon, Olives, and Radishes

4.7

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Cut potatoes into ½-inch pieces; add to pot. Boil until tender but still firm, about 10 minutes.
  2. 2 Meanwhile, cut bacon into small pieces. Cook in a large skillet over medium-high heat until crisp; drain.
  3. 3 Chop celery, green onions, olives, and radishes; transfer to a large bowl. Add potatoes and bacon; stir to combine. Stir in mayonnaise and lemon juice. Refrigerate salad before serving, at least 1 hour.

By Lawrence Fay

Broccoli Salad
Side Dish American

Broccoli Salad

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
  3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
  4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
  5. 5 Stir dressing into the salad until broccoli is evenly coated.
  6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora

Broccoli Cauliflower Casserole
Side Dish American

Broccoli Cauliflower Casserole

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place broccoli and cauliflower in separate saucepans, cover with water, and bring to a boil; cook until tender, 3 to 4 minutes. Drain and arrange in an 11x7-inch baking dish.
  3. 3 Beat eggs in a bowl until creamy. Stir in 1/2 cup Cheddar cheese, mayonnaise, and onion; pour over vegetables. Pour melted butter on top and sprinkle with remaining 1/2 cup Cheddar cheese. Scatter crushed croutons evenly on top.
  4. 4 Bake in the preheated oven until browned and bubbling, about 40 minutes.

By MUSTANGSTEPH21

Martie's Broccoli Salad with Bacon and Cheese
Side Dish American

Martie's Broccoli Salad with Bacon and Cheese

4.9

Prep
20 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain on paper towels until cool enough to handle, about 5 minutes. Crumble cooked bacon into a small bowl.
  2. 2 Cut broccoli into florets, dice stems, add florets and stems to a large bowl. Stir in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
  3. 3 Combine mayonnaise, sugar, and vinegar in a small bowl; pour over broccoli mixture and stir until broccoli is completely coated.

By Kevin Gorton

Summer Tomato Pie
Side Dish American

Summer Tomato Pie

4.7

Prep
25 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan; prick the bottom and sides with a fork.
  2. 2 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Remove from the oven and cool completely; reduce the oven temperature to 350 degrees F (175 degrees C).
  3. 3 While the crust is cooling, place tomato slices in a single layer in a colander; sprinkle with salt. Let sit for about 10 minutes to release moisture. Blot excess moisture with a paper towel.
  4. 4 Arrange 1/2 of the tomatoes in a layer over the bottom of the cooled crust, overlapping the slices. Sprinkle with 1/2 each of the garlic, basil, Cheddar, and mozzarella. Repeat layers once more, then spread mayonnaise over the top.
  5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes. Cool on a wire rack.

By Elizabeth

Potato Salad Casserole
Side Dish American

Potato Salad Casserole

4.6

Prep
25 min
Cook
80 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking dish.
  2. 2 Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
  3. 3 At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
  4. 4 Stir potatoes, cheese, onion, mayonnaise, salt, and pepper together in a large bowl; spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
  5. 5 Bake in the preheated oven until golden brown, about 1 hour.

By Tom

Red-Skinned Potato Salad
Side Dish American

Red-Skinned Potato Salad

4.7

Prep
20 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and allow to cool.
  3. 3 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water; cool in ice water. Peel, then chop into small, bite-sized pieces.
  4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
  5. 5 Chop cooled potatoes, leaving skin on. Add to a large bowl, along with eggs, bacon, onion, and celery. Stir in mayonnaise, salt, and pepper. Chill in the refrigerator for 1 hour before serving.

By Donna