Fresh Sweet Corn with Lime Butter

There are few things to me that are ‘must haves’ for our annual 4th of July grilling fest.  Burgers and Hot Dogs, Homemade Ice Cream…and Corn on the cob!

Gotta have the corn!  In fact we eat corn all summer long, almost every week, since it grows right here.  One thing I’m known for (especially since I became a food blogger) is that I frequent food markets and farmers markets multiple times a week.  I really try to stick to my once of week shopping but can’t seem to help myself.  I invariably find something I need a few days later and off I go again!


Needless to say the staff at the markets and I are “friendly”.  Even the coffee barrista swap stories often!  She’s such a sweet person to talk to and the stories she can tell…phew!  She has me rolling.

So my local produce guy at this one farmer’s market suggested that I try this wonderfully sweet corn on the cob with a compound butter of lime juice and zest.  Just for a little extra zing!  He encouraged me to prepare the corn any way I liked grilled, sauteed, steamed, or boiled!).  
  
So I took his suggestion and created the butter, which is now known as “the Limey Butter” in our house.  Cooked up some corn and slathered it on….Wow! Pow! Bam!  He was soooo right.  What a nice zing to the sweet corn.

This is PERFECT for a 4th of July cookout.  This is a staple in our grilling menus.  Try it soon and you too will experience the Wow! Pow! Bam! of this butter.

Enjoy!


Fresh Sweet Corn with Lime Butter

serves 8

8 ears of corn, cooked (method is your choice)

For the Butter:

1 1/2 tablespoons butter, melted
1/4 teaspoon grated lime rind
1 1/2 tablespoons fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground red pepper

1. Combine butter, rind, juice, salt, and pepper in a small bowl. After corn is cooked immediately brush with butter mixture.

4 Favorite Burgers

Summer is here and the 4th of July is around the corner!

That means grill time....that means burger time!

We usually go all Americana on our 4th of July menu, keeping it to burgers and hot dogs.

So if you are craving a good juicy burger pick one of my four favorite choices.  Each are perfect for a party with friends and family.  Perfect for the 4th of July festivities, and so easy to make!

Here are the recipes starting in the upper left - going clockwise!  Enjoy!!

The Mushroom Swiss Burger

The Best Stuffed Grilled Cheeseburgers

Blue Cheese Stuffed Burgers

Grilled Santa Fe Burger

What hamburger wouldn't be complete without a great bun? If you are adventurous then try this...

Homemade Hamburger Bun Recipe

And to quench your thirst...

 Land of the Free Lemonade

Have you heard of Craftsy?

You haven't?  Well, let me tell you a little bit about it.  It's an Internet site that offers online courses.  They have many topics to choose from such as art & photography, fiber arts (knitting etc), and cooking, to name a few.

When I learned about this site I was so excited to try a few classes.  I started with a free class on Perfect Pizza taught by Peter Reinhardt.  I mean...Peter Reinhardt!...teaching an online video class!  Wow, I am there.  Then I caught the bug and branched out to other classes.  One of the best features is that you can learn at your own speed.  Each class is divided into segments allowing you to stop and start as you choose.  You can then cook the recipe after the segment if you want, or not, before going on.  It really is a great way to gain a lot of knowledge and practice as you go.

One of my recent classes is Homestyle Pan Sauces.  The instructor, Martha Holmberg, provides a wealth of information.  It's amazing what you can learn.  The first sauce was a basic balsamic reduction.  Again, one would think this is an easy sauce, and it is, but the information that she provides on what it should look like, the shine, the consistency, is outstanding.  She even goes so far as to burn it on purpose to show you what happens along the way and where you went wrong (or not what to do).  Try out www.Craftsy.com if you want to take some fun and informative online classes.

So, being excited about this class I wanted to share with you my take on a balsamic reduction.  I jazzed up the chicken a little by adding an herbal rub which just adds some extra flavor but the basics are still there.

I hope you enjoy this wonderful pan sauce.  It goes great with chicken, pork, and beef.  Try it soon because it will definitely become one of your go to sauces!

Balsamic Herb Chicken

serves 4

1 T fresh oregano, chopped

2 garlic cloves, minced

1/4 tsp sea salt

1/4 tsp pepper

1 tsp olive oil

4 boneless, skinless chicken breasts

1/2 c chicken broth, low sodium

1/4 c balsamic vinegar

Pound each chicken breast between two pieces of plastic wrap to even out breasts.  

In a small bowl add the oregano, garlic, salt and pepper.  Add oil and stir to make a paste.  Rub mixture on one side of each chicken breast.  

Heat a large skillet over medium heat. (Try not to use a non-stick skillet).  Place the chicken in the skillet herb side down first.  Cook on each side about 4 minutes or until done, turning once.  Remove chicken from the pan and tent with foil to keep warm.

Add chicken broth and balsamic vinegar to the pan and allow to come to a boil.  Scrape up brown bit in the bottom of the skillet.  Boil for 2-3 minutes or until sauce is reduced slightly and has thickened.

Serve chicken with a spoonful of sauce over the top.