5 dishes to cook for the 4th of July – The Denver Post

This year, you’re probably not feeding a crowd, but that doesn’t mean you can’t celebrate Independence Day with a cookout. These recipes all add a twist to traditional dishes by lightening the potato salad, adding avocado to the mix with corn, and throwing a veggie burger on the grill. And yes, you could go red, white and blue for dessert with berries and whipped cream, but peach works just as nicely. Here are five dishes to cook for the holiday.

1. Grilled Corn and Avocado Salad With Feta Dressing

Total time: 30 minutes

Yield: 4 to 6 servings


  • 6 ears corn (about 3 pounds), shucked and silk removed
  • 1 bunch scallions (about 6), trimmed
  • 1 jalapeño, stemmed and halved lengthwise
  • 3 tablespoons olive oil
  • Kosher salt and black pepper
  • 4 ounces feta cheese, crumbled (about 3/4 cup)
  • 1/3 cup buttermilk
  • 1 teaspoon freshly grated lemon zest plus 1 tablespoon lemon juice
  • 1 small garlic clove, grated
  • 1/4 cup sliced fresh chives
  • 1/4 cup finely chopped fresh parsley
  • 1 medium head romaine lettuce, torn into bite-size pieces (about 8 cups)
  • 2 avocados, sliced


1. Heat a grill or grill pan over medium-high. Brush corn, scallions and jalapeño with the oil and season with salt and pepper. Arrange on the grill and cook, turning occasionally, until corn kernels are browned in spots, 6 to 8 minutes, and the scallions and jalapeño are charred all over and tender, 9 to 10 minutes. Transfer vegetables to a cutting board and let cool slightly.

2. In a medium bowl, using a whisk, mash the feta into a coarse paste. Whisk in buttermilk, lemon zest and juice and garlic, then stir in chives and parsley. Finely chop the charred jalapeño and stir it into the feta dressing; season with salt and pepper.

3. In a large bowl, toss lettuce with half the feta dressing and arrange on a platter. Cut corn kernels off the cob and slice scallions into bite-size pieces. Arrange avocado slices, corn and scallions on top of the lettuce. Serve with remaining dressing.

(Recipe from Sue Li)

2. Lemon Potato Salad With Mint

Total time: 45 minutes

Yield: 8 servings


  • 2 pounds small waxy white or yellow potatoes, roughly about the same size
  • Juice of 1 lemon, more for serving
  • 1 1/2 teaspoons kosher salt, more as needed
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup thinly sliced scallions, white and light green parts, more for serving
  • 1/4 cup torn mint leaves, more for serving
  • 1/4 teaspoon Turkish pepper, more for serving


1. Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.

2. In a bowl, whisk together lemon juice, salt and olive oil.

3. Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

(Recipe from Melissa Clark)

3. Peach Pound Cake

Total time: 2 hours, plus cooling

Yield: 1 (9-by-5-inch) cake


  • 1 cup (230 grams) unsalted butter (2 sticks), melted and cooled to room temperature, plus more for greasing the pan
  • 2 1/2 cups (320 grams) all-purpose flour, plus more for dusting the pan
  • 3 medium, ripe, red-hued peaches (about 1 pound), pitted (see note)
  • 1 tablespoon fresh lemon juice
  • 3 large eggs plus 1 large egg yolk, beaten
  • 1 1/2 teaspoons vanilla extract
  • 1 cup (125 grams) unsifted powdered sugar, plus more as needed
  • 1 1/2 cups (300 grams) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt


1. Heat oven to 325 degrees. Lightly butter and flour a 9-by-5-inch loaf pan, and set aside.