Football Food- Fresno State vs. Nebraska

I grew up in the South where football is a way of life. I cherish my memories of going to College Football games with my dad and loved making my own college Football memories.

Where there is football there is always tasty food. Some healthy, some not, but usually worth a day of indulgence and celebrations.

After moving to Fresno and starting my MBA at Fresno State, I also support the Bulldogs and since our 1st home game is this weekend, I wanted to make a few recipes to show some school spirit and to help Fresno State ROAST Nebraska- I made a Roasted Corn Salad complemented by "Bulldog Bites" or mini corn dogs. Both are great items to make ahead and bring to any tailgate.

Tailgate Food-

Let's start with the Roasted Corn Salad. When decided to make something healthy or delicious, this recipe takes care of both for you. My husband and I created this recipe after a trip to Costa Rica where we had a similar dish and fell in love. This is a go to dinner for us a few times a month. The great thing about this recipe is it can be made in advance and travels nicely.

Roasted Corn Salad Ingredients -

The flavor of Roasted Corn makes it worth the extra 35 minutes it takes to prepare. Besides when you boil an ear of Corn the nutrients leak out into the water and you lose the flavor. The easiest way to roast corn is to place the entire husk right onto the oven rack in a preheated oven for 30 minutes or until the corn is soft. Remove it and let it cool, then slice the kernels off the cob. Sorry the picture above is not the best, I snapped right before we went live on air.

The rest of the salad is easy to make! Have your kids help chop the avocado- if they are older, give them a spoon to scoop it out before chopping. Let the kids use a safety knife to slice the cherry tomatoes or give them Scissors and let them snip away. My personal favorite way for the kids to cut tomatoes. Have you kids help turn the can opener & drain & rinse a can of Kidney and Black Beans and add in. For the dressing I like to use a Balsamic Glaze- Trader Joe's has a delicious one that is a pantry must. You can also use Balsamic Vinegar or make your own glaze. Add in Olive Oil & Salt & Pepper to coat. Voila! 

Roasted Corn Salad - Chef Shayna

Roasted Corn Salad:

  • 4 Ear of Corn
  • 1 Can Black Beans, rinsed
  • 1 Can Kidney Beans, rinsed
  • 2 Avocados, Chopped
  • 1 Pint Cherry Tomatoes, Sliced
  • Balsamic Glaze
  • Olive Oil
  • Salt & Pepper
  • Optional- 1/4 Red Onion, Grated.

1. Pre-heat oven to 350 degrees. Place the entire ear of corn, husk included, directly on oven rack for 30 minutes or until corn is soft. Let it cool and remove kernels from the cob. Place in a bowl.

2. Add in the remaining ingredients. Option to grate red onion and mix in.

3. Top with Glaze, Olive oil, S&P to taste.

Keep cold until it's time to serve.

For my next corny food item- pun intended… "Bulldog Bites," otherwise known as mini corn dogs. You can make this as simple or complex as you would like. If you are short on time heading into the weekend pick up a box of Jiffy Corn Bread Mix- make it according to package directions but throw in 1/2 cup Corn, 1/4 cup Sour cream and 1/2 cup grated cheese to gussy it up. Or you can prepare the delicious Sour Cream Corn Bread Recipe I will share below.

"Bulldog Bites" in the making-

Let you kiddos cut the hot dogs into 1/2 inch pieces. This is a good activity for kids learning to use a ruler to practice with measuring or have your younger kids simple "match" your sample piece. 

We are making appetizer bites so use a Mini Muffin tin. Make sure to grease your muffin tin!! Fill your pre-greased (did I mention you need to grease the pan?) 2/3 way full with corn bread batter. Press a Hot Dog slice into the middle. Bake at 400 for 10 minutes. Let cool and remove from tin. 

Bulldog Bites-

Pack them in a tupperware container, don't forget your dipping sauce and you are ready to go. These are great for any football fan. 

Sour Cream Corn Bread:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 3 eggs
  • 1/2 cup sour cream
  • 3/4 cup whole milk
  • 1/4 cup mild or medium salsa
  • 6 Tbsp. butter
  • 2 ears corn on cob, kernels removed
  • 1 cup sharp cheddar cheese, grated

1. Preheat oven to 400 degrees. Grease baking pan with shortening.

2. Sift together cornmeal, flour, sugar, baking powder, and salt into a large bowl.

3. Whisk together eggs, sour cream, milk, and salsa in a large bowl until well blended.

4. Place greased baking pan in the center of hot oven.

5. Melt the butter in a skillet; add corn kernels and cook over medium-low heat until tender, about 5-7 minutes. Whisk the corn and butter into the egg/milk mixture. Stir in cheese. Add the dry ingredients and stir with a wooden spoon until just incorporated. Do not over-mix. Let rest for 2-3 minutes.