What to Cook: Two simple and kid-friendly end-of-summer recipes

Rick Koster, The Day, New London, Conn.
·2 min read

Aug. 25—If you're a kid, chances are the chiming of the bells — metaphorical or otherwise — that signals a return to school can be a melancholy or joyous sound.

Either way, the Young Folks deserve to mark the change of academic seasons by contributing to Labor Day cookouts or autumn tailgating. That's why we reached out to Chef Tomm Johnson, the head of New London High School's visionary and highly regarded culinary department. If anyone has a gourmet's touch when it comes to teaching school students to navigate the kitchen, it's Chef Tomm. He's also co-founder of the nonprofit Whalers Helping Whalers program that provides free meals to struggling, often out-of-work folks in the community.

The chef offers two quick and simple dishes families can make together that enhance any weekend gathering.

Mexican Street Corn

Ingredients

8 ears fresh corn on the cob, husked

Vegetable oil

1 cup mayonnaise

1 cup sour cream

1 tablespoon lime juice

1 tablespoon chili powder

1/4 cup cotija cheese

1/4 cup chopped fresh cilantro

Directions

In a medium bowl, mix mayo, sour cream, and lime juice, and set aside for later use.

Preheat grill. Brush corn with oil and grill, turning every two or three minutes, until slightly charred all over, about 10 minutes total.

Brush corn with a layer of mayonnaise mixture and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.

Watermelon Salad

Ingredients

8 cups watermelon chopped into 1/2 -inch cubes

3/4 cup shallots finely diced

1 cup mint thinly sliced, do not pack

1 cup green onion thinly sliced

1/4 cup extra virgin olive oil

1/8 teaspoon salt

1/4 cup balsamic vinegar

Directions

Place all ingredients into a large bowl and toss until the ingredients are mixed well. Let sit for 30 minutes and serve.