summer snack

Easy spicy-sweet Paletas (Mexican Popsicles) made with fresh cantaloupe and chiles. The perfect way to spice things up while you cool off this summer!

Paletas (Mexican Popsicles)

cantaloupe

cucumber

limes, (juiced)

salt

sugar

jalapeño (seeds removed and diced)

red food coloring (to enhance the color, optional)

Peel the cantaloupe and remove the seeds. Roughly chop the cantaloupe and cucumber. Place them in a blender with lime juice, salt and sugar. Puree until smooth. Check the flavor; it should be equally sweet and salty. Add a little more sugar or salt if needed.

Add half or all of the jalapeño to the blender. Pulse a few times.

Pour the mixture into popsicle holds. Freeze for one hour, then push popsicle sticks into the center of each cup and return to the freezer until solid. Usually 2-3 hours total.

This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.

Esquites

unsalted butter olive oil

corn kernels (16 ounces frozen or from about 5 fresh cobs)

garlic, pressed

mayonnaise*

medium finely chopped jalapeño, optional

lime juice, lime

chili powder,

cayenne pepper (optional,

Cotija

cilantro

Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan). 

Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl. 

Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed. 

To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.

Totally different flavors than our street corn, which is good. In central Mexico, the corn is white and drier, giving more crunch. That corn is great for tortillas. This y more to a gringo's taste!

We loved it! We made it vegan and it was so good :) Thanks!

I made the Mexican Street Corn Salad paired with your Easy Black Bean Tacos.  The taste of both were amazing and prep was simple.  I used frozen sweet yellow corn and did omit the jalapeno, cayenne &amp; cilantro from the street corn recipe as I don't care for those ingredients.  Corn recipe was made earlier in day and tacos made at dinner time (but you could make that ahead too and reheat the beans).  Fabulous!

I am so happy I saw this recipe. It was very easy to make and it paired very well with our street tacos! When the kids comment on the food, it must be delish!

Nice one, Kate! I brought this to a family gathering to pair with our tacos, and it was a hit with everyone.

Keep up the great work crafting outstanding recipes!

Delicious! Tastes like a restaurant dish!

So easy and delicious! This will be in my regular rotation as a side dish for Mexican inspired dishes.  I wouldn't change a thing about it. Thank you so much for sharing.

This recipe is a revelation! It's so good. So simple too. I'm eager to try it with fresh corn this summer and share it at potlucks. Thanks again for an amazing recipe.

This is wonderful! I roasted the corn in my Le Creuset grill pan and it is so good. And was able to find cotija cheese. I also made the black bean salad and guacamole and added toasted sunflowers seeds and the cotija cheese. The three make a beautiful presentation. I’ve been posting lots of your recipes on a 84,500 member food group. I hope others get hooked! Thank you !

Just brought this to a 4th of July celebration. It is absolutely delicious! Made a double batch with no changes to the recipe. Hubby is already asking when we are going to have this again! Thank you for another great recipe.

This was a huge hit at our fourth of July picnic! Everyone loved it, and it comes together very quickly. Leftovers are also great- cold or warm, but I prefer warm. Thanks Kate! I am NEVER hesistant to make any of your recipes- I love them all!

my husband and I both love this recipe. I've made it twice so far and expect to be making often when corn is in season

I really looking for corn recipe, i found your corn recipe and tried it came well for me. Thank you for your recipe.

The word "haluhalo" or Halo-Halo can translate to something that’s been mixed together like this halo-halo dessert. The Halo-Halo Recipe is truly a Pinoy dessert which contains shaved ice, evaporated milk, sugar or some syrup, sweet beans, sweet banana, nata de coco, garbanzos, jelly, macapuno, sago, gulaman, sweet jackfruit, ube halaya and leche

Halo-Halo Recipe (How to Make Halo-Halo)

shaved ice

banana

sweet corn or chickpeas (garbanzos)

evaporated milk

gelatin

mangoes

jackfruit

sweet yams

favorite ice cream

rice pop

Peel mangoes and slice into half-inch cubes.

Divide each ingredient into 4 equal parts. Get 4 tall glasses, then place each ingredients layer by layer.

Put the one-half cup of shaved ice to each glass.

Pour a quarter of milk evap over shaved ice to each glass.

Drizzle some nuts or rice crispies on top of the ice cream.

I really loved this recipe but next time I will add more Jackfruit since it was my favorite of the whole thing

https://www.youtube.com/watch?v=Aid7VRoNM8s

The Halo-Halo Recipe is truly a Pinoy dessert which contains shaved ice, evaporated milk, sugar or some syrup, sweet beans, sweet banana, nata de coco, garbanzos, jelly, macapuno, sago, gulaman, sweet jackfruit, ube halaya and leche flan although it doesn’t necessarily mean you need to have all ingredients to make it but the shaved ice, evaporated milk and sugar needs to be there all the time. This is the best way to do it if you want to know how to make Halo-Halo.

See full recipe here https://pilipinasrecipes.com/halo-halo-recipe/

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Special Halo-Halo Recipe

Vibrant, heavenly Vegan Summer Rolls (also known as Vietnamese fresh spring rolls or rice paper rolls) paired with a bomb peanut sauce dipping sauce that will keep you coming back for more!

Vegan Summer Rolls (Vietnamese Fresh Spring Rolls)

12-15 rice paper sheets

400 g firm tofu

tbsp oil

g rice noodles

mango

avocados

carrot

red bell peppers

coriander

g mint

lettuce

tbsp crunchy peanut butter

soy sauce

garlic

ml water (add more to make it thinner)

lime

Squeeze the excess water out of the tofu. You can do this by placing the tofu in napkins/kitchen towel then place a heavy object on top for 10 minutes.

Meanwhile, wash the vegetables. Peel the carrots and mango. Cut the cucumber, carrot, lettuce, avocado, mango, and bell pepper into thin matchstick slices.

Cut the avocado in halves and remove the pit. Peel the avocado skin and thinly cut it into thin slices.

Cook the rice noodles in boiling water according to package instructions. For my noodles, I soak them in hot water for 8 minutes.

Fry the tofu in the oil until all sides are golden, the remove from the pan and set aside. Cut the tofu into thin slices.

Prepare some hot water in a deep plate. Put all the ingredients (veggies, herbs, rice noodles and tofu) and rice paper on a plate.

Prepping the ingredients

Combine all the sauce ingredients in a bowl and mix together. Put more water if you like a thinner consistency. 

Microwave the bowl for 1 minute to help the sauce thicken and mix together better. Add the peanut pieces on top for decoration.

Make the dipping sauce

Dip the rice paper in the water for a few seconds, remove and transfer it to a clean plate/cutting board.

Put a small amount of each ingredient on one edge of the rice paper, wrap in once, fold in the sides and keep rolling until you have a beautiful spring roll. (check the images above for instructions)

You can eat the spring rolls as it is, or cut them in half and enjoy with the dipping sauce

Make the spring rolls

https://www.youtube.com/watch?v=GhxOGCQrepM

Top 4 summer snack recipes from across the web

The most viewed summer snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paletas (Mexican Popsicles)

Esquites

Halo-Halo Recipe (How to Make Halo-...

Vegan Summer Rolls (Vietnamese Fres...

Top 4 summer snack recipes from across the web

The most viewed summer snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paletas (Mexican Popsicles)

Esquites

Halo-Halo Recipe (How to Make Halo-...

Vegan Summer Rolls (Vietnamese Fres...

The most viewed summer snack recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine