Inspired by Hannibal’s reply to a NOT, I made both her summer party go-to offerings, Elote Salad and Lemon Bars.

Elote Salad

Shuck 5 ears of corn; grill or broil until cooked and lightly charred. Combine 1/2 cup of mayonnaise, the juice of 1 lime (I added a bit of the zest), 1 -2 teaspoons hot sauce, to taste, 1 teaspoon chili powder, 1 teaspoon smoked paprika, and mix well. Combine the corn and the sauce; stir in 8 ounces Cojita cheese (you can substitute Feta), 3 diced scallions, and 1/2 cup chopped cilantro (cilantro is optional). Chill before serving.

Lemon Bars

Preheat the oven to 375 degrees. Mix 1 cup softened butter, 1/2 cup sugar, and 2 cups flour; press it into the bottom of a 9×13 baking pan. Bake for 15 minutes or until golden. Whisk together 4 eggs, 2 juiced lemons and some zest, 1/4 cup flour, and 1 and 1/2 cups of sugar. Pour/spread over the crust and bake 20 minutes. Top with zest or sanding sugar, or nothing at all. Let stand until cool so that they firm up.