Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter, and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you email me a photo. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our August challenge today with our new elote recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by the end of the month. This time, the deadline is August 31!
- For a bonus entry, leave a comment (include your first and last name) on the challenge recipe’s blog post after you submit your photo.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $200 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and post all of the photos. This time, we’re giving away a $200 Whole Foods Gift Card.
August’s Recipe: Elote
Grilled corn on the cob is great with just butter and salt…but it’s even better with the fixings in this recipe! Inspired by elote, or Mexican street corn, it features mayo, lime, chili powder, and Cotija cheese. They make the corn creamy, tangy, and smoky—completely irresistible. This tasty side dish is a summer staple in our house, and once you try it, I think it will be in yours too.
Make the recipe vegan by using vegan mayo instead of regular. Skip the cheese, or replace the Cotija with my vegan Parmesan. Enjoy!
Enter the August Challenge
Want to enter? Here’s what you need to do:
- Make my elote recipe sometime in August.
- Send a picture of it to LoveAndLemonsCookingClub@gmail.com by August 31.
- For a bonus entry, leave a comment on the elote recipe blog post after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a winner and share all your photos in early September.
Last Month’s Recipe
Last month’s recipe was my potato salad, an extra-tangy take on the creamy cookout classic. After years of being a potato salad skeptic, I’ve become completely obsessed with this one. I was excited to hear how many of you loved it too! A few of you shared variations that caught my eye:
- Laurie used pickled jalapeño brine in the dressing and added chopped jalapeños to the salad. (I have to try this!!)
- Melanie made a vegan version with vegan mayo instead of regular and avocado instead of hard-boiled eggs.
- Lacy and Adrienne replaced part of the mayo with Greek yogurt.
Yum! I hope you continue to enjoy this recipe at picnics and BBQs throughout the summer. Here are all your photos:
And congratulations to Darcy, our winner:
To Recap
Enter the August Cooking Club Challenge by…
- Making my elote recipe sometime in August.
- Sending a picture of it to LoveAndLemonsCookingClub@gmail.com by August 31.
- Leaving a comment on the elote recipe blog post for a bonus entry after you submit your photo. (One photo entry and one bonus entry per person – please leave your first and last name on your comment so I can match it to your photo submission.)
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
