Happy 4th of July America!

The 4th of July is the real kick-off to summer for a lot of us in the US, so we thought we’d give you some easy and tasty ways to celebrate! Whether you’re meeting friends at the lake or in someone’s backyard, it’s always nice to have a couple of simple side dishes and easy to take-along drinks.

Have you noticed all the new pre-mixed cocktails out there? I decided to try at least one. This is the Rancho La Gloria Ready to Drink Margarita made with 100% agave wine.

This is a good Margarita. It’s a little sweeter than I like but very drinkable and great for taking along for a day at the lake or a backyard barbeque and it’s lower in alcohol than tequila. Add this one to your cooler.

Here’s a fun article I found about the supposed origins of the Margarita: Margarita Memories from Baja

And, if you need to take along food here are a couple of favorite recipes.

Esquites (Creamy Mexican Corn)

This recipe is adapted from Marcela Valladolid’s Mexican Made Easy cookbook. You might be familiar with Elote or Mexican Street Corn. This version is cut off the cob and served in a cup—what could be easier at a picnic.

Serves 4

• 4 ears corn
• 5 teaspoons fresh lime juice
• 4 tablespoons Mexican crema or sour cream
• 4 tablespoons mayonnaise
• 1 stick butter (room temperature)
• Salt and freshly ground black pepper to taste
• Grated Cotija or parmesan cheese
• Chili-Lime powder (I like Tajin) for serving

Grill corn over medium heat until charred in spots (you can boil the corn if you prefer). Set aside to cool slightly, then cut kernels off the cob.

In a large bowl, mix lime juice, crema, mayonnaise and butter until smooth, Season to taste with salt and pepper. Add the corn and toss to combine.

Divide between 4 cups, top with cheese and chili-lime powder.

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This next salad can be made the day before (the longer it sits, the more flavor it develops) and it’s also a great topping for hot dogs.

Sauerkraut Salad

• 1 can (14.5 oz) can sauerkraut
• 1/2 med. red onion, chopped
• 1/2 green bell pepper, chopped
• 1- 2 oz. jar pimentoes
• 1 jalapeno, seeded and chopped fine (optional)
• 1/4 cup sugar
• 1/2 cup white wine vinegar (apple cider works, too)
• 1/4 cup olive or canola oil

Drain sauerkraut and combine with vegetables in a large bowl. Combine sugar and vinegar, stir to dissolve sugar. Add oil and whisk. Pour over the vegetables. Chill for at least 2 hours—overnight is even better. Sprinkle with paprika before serving (optional).

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Thanks for reading. I’m going to try a few cocktails made with agave wine next time. Be sure to sign up for our newsletter so you don’t miss anything. Enjoy! ~~Lynda