summer recipes
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Put these summer recipes on repeat! Here are 3 to know by heart

You’ll make these summer recipes again and again.

Food is memories, and summer calls for plenty of both! Embrace the flavors of a sun-soaked summer with a few recipes you’ll have on repeat all season long.

Wendy Paul shares three summer recipes you should know by heart.

Find more recipes from Wendy on Instagram, @therealwendypaul, or at


3 Summer Recipes to Know by Heart

Fresh Corn Salsa


  • 2 bags frozen sweet corn (defrosted)
  • 1/2 bunch cilantro
  • 1/2 red onion, diced finely
  • 2 avocados, peeled & diced (optional)
  • 1-2 jalapeno pepper (seeded and diced)
  • 2 limes juiced
  • Splash of Rose balsamic vinegar
  • 1 tsp. salt
  • 1 tsp. chili powder
  • 1/2 tsp cumin


  1. Combine all ingredients, marinate for 30 minutes before serving. Best served chilled. You can always adjust the flavors if you want, taste it first.


Shrimp Cocktail


  • 2 lbs frozen 21-25 shrimp (this size is great for shrimp cocktail- and is still tender and sweet but bigger, easier to hold)
  • 2 lemons (one for garnish)
  • 1 tbsp. peppercorns
  • 2 tbsp. butter
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 3 bay leaves
  • Cocktail sauce (below)


  1. Fill a large skillet half way up. Add into the skillet, one lemon sliced in half, peppercorns, butter, salt, garlic and bay leaves.
  2. Bring to a low simmer. Then add the frozen shrimp. Stir, and bring back to a simmer. Cooking shrimp is very visual. Watch the color, think low & slow simmer. As the shrimp start to cook they turn from grey to pink. Remove the ones that are cooked with a slotted spoon and continue until all shrimp are cooked. (When shrimp are over cooked, they curl into a tight circle, become tough to chew).
  3. Chill before serving.


Sauce for Shrimp Cocktail


  • 1 lemon juiced
  • 12 oz. cocktail sauce (pick your favorite)
  • Pinch of salt


  1. Whisk together the lemon juice, cocktail sauce and some salt together. Serve with the cold shrimp.
  2. Garnish with some fresh parsley if desired.


Homestyle Fries


  • 4 large potatoes
  • 2 tbsp. olive oil
  • 1 tbsp. dried basil
  • 1 tsp. Kosher salt
  • 1/2 tsp. garlic powder
  • 2 tbsp. each grated Parmesan cheese & fresh parsley for garnish


  1. Preheat your oven to 425 degrees. Clean and dry your potatoes. I love to leave the skin on. Cut your potato into 8-10 wedges, depending on size. In a large bowl, place the potato wedges, olive oil, basil, salt and garlic. Toss to coat all wedges.
  2. On a large baking sheet, place the coated wedges in a single layer, baking for 20 minutes. Remove from the oven and flip over to finish baking. Cook another 12-15 minutes until golden and crispy.  (You can also broil for a minute or two to get the color you want.) Sprinkle with Parmesan cheese and chopped fresh parsley.


Flavor options

Greek- Feta cheese, fresh oregano, diced red onion, 1 lemon zested

BLT- Bacon bits, cheddar cheese, diced tomatoes, green onion, chopped parsley

Sweet & Spicy- Honey Sriricha powder (cuisinart seasonings), sharp cheddar cheese, 1 tsp. cumin, chopped cilantro

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