The Best Grilled Corn Ever!

Yum

I have to share a secret recipe with you....I've been keeping it hidden and I just feel guilty about it cause this is the BEST grilled corn you will ever eat!  Seriously!

I'm eating up all the summer corn I can get because the season is almost over.  If you are like me you love corn, and there's nothing better than sweet summer corn grilled on the cob!  

I know that there is a holiday coming up, so if you have a craving to serve grilled corn at your Labor Day cookout then this is the recipe/method for you!  This is my go to method and it has everyone that tries it salivating for more.  It's that good.

So simple, yet the corn ends up roasted, but steamed, and buttery as heck.  To die for!

Make sure to make this before the corn is all gone....the end is near  :(

Enjoy!



The Best Grilled Corn Ever

serves 6

6 ears of white or yellow corn on the cob, husks removed and cleaned
1/4 c butter
2 T chives chopped

Heat a gas or charcoal grill to medium.  Place corn on a piece of heavy duty foil, large enough to cover the corn in a package.  (2 pieces of regular foil maybe be used.)  In a small microwavable bowl place butter and melt on high 15-30 seconds until butter is melted.  Add the chives to the butter.

Brush butter over each ear of corn.  Pour any remaining butter over the corn.  Bring up the sides of the foil over to meet each other.  Make a tight 1/2 inch fold.  Keep folding down foil but allow some space for circulation.  Fold other sides to seal.  

Place packet on the grill over low heat.  Cover and cook 12-18 minutes, rotating and turning packet half way through. When ready to serve cut the foil and allow the steam to escape.  Serve.

Summer Corn Salad

Yum


 
Taking advantage of summer's fresh vegetables is the best way to eat fresh, light, and healthy food.

One of my favorite vegetables is corn.  We eat it all summer long.  Mostly preparing fresh corn on the cob.  I just love it soooo much that I don't think there is ever enough corn to eat!

This past Sunday MGG and I had a went to a concert in the park, taking a picnic dinner while we listened to a Bee Gees cover band.  So much fun!  I'm dating myself but I used to love the Bee Gees and it was great to hear all my favorite songs again.  Anyone else a Bee Gee fan?

So a picnic dinner calls for food that is easy to pack, and easy to eat.  While I could have taken some corn on the cob I decided to make a corn salad instead.  That way I could make a heartier salad by adding other vegetables in the mix.

This is a light and fresh salad, mixed with several fresh vegetables, and tossed with a wonderful vinaigrette.  Can't get much simpler than this.  Again, this is a perfect side dish for your 4th of July BBQ, a picnic, potluck, or concerts in the park.  It goes with all types of main dishes from BBQ, ribs, chicken, burgers, sandwiches...you name it. 

Enjoy this fresh salad this weekend!



Summer Corn Salad

serves 6

5 tsp olive oil, divided
1 T lime juice
1/4 tsp salt
1/4 tsp sriracha sauce
1 1/2 cups fresh corn (may use frozen)
1 1/2 cups multi-colored grape tomatoes, halved
1/2 cup cucumber, small dice
1/4 cup red onion, small dice
2 T fresh basil, chopped
1/4 cup feta cheese, crumbled

In a small bowl, whisk together 4 teaspoons oil, lime juice, salt and sriracha sauce. Set aside. Cook 3-4 cobs of corn in the microwave, or in boiling water until done. Allow to cool slightly and then cut off the cob with a sharp knife. In

In a large bowl place corn. Add the tomatoes, cucumber, onion and basil. Drizzle with dressing and toss to coat. Chill in the refrigerator 1 hour. Sprinkle with cheese just before serving.

Grilled Chicken with Tomato-Avocado Salad

Yum

Today's dish screams summer.  

We're taking advantage of our warm evenings and grilling our dinner for a night under the stars with good food and good company.

I encourage you to take advantage of the last summer bumper crop of corn and tomatoes (Yum!) and pull together a dinner that is fresh and light. This dish was adapted from a Cooking Light recipe of the same name, and is perfect to throw together this weekend.  

The grilled chicken is flavored with a spicy rub that's easy to put together.  The salad is fresh with several types of tomatoes, avocado, and corn.  Top it with a homemade dressing made with buttermilk.  It's the perfect topping to the salad.  

Serve your fabulous dinner with a mixed fruit salad to keep the fresh theme going.

The result?  Killer dinner!!!  Your family and guest will think you are a genius! (shhh!  don't tell them how easy this was...)

Hope you enjoy this dish and take time to savor the end of summer.



Grilled Chicken with Tomato-Avocado Salad

serves 4

For the Dressing:
1/4 cup nonfat buttermilk
3 tablespoons canola mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced shallots
1 teaspoon minced fresh thyme
1 teaspoon cider vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt
1 garlic clove, minced

For the Chicken:

4 skinless, boneless chicken breast halves, pounded thin
1 1/2 tablespoons olive oil
1 teaspoon onion powder
3/4 teaspoon ground cumin
1/4 teaspoon chipotle or ancho chile powder

For the Salad:

2 ears yellow corn, shucked
1 yellow heirloom tomato, sliced
1 red heirloom tomato, sliced

1 orange heirloom tomato, sliced
1 cup cherry tomatoes, halved
1 sliced peeled ripe avocado

Preheat grill to high heat. Combine first 9 ingredients in a mason jar, shake to combine. Chill buttermilk mixture until ready to serve.

Combine oil, onion powder, cumin, and chipotle or ancho chile powder. Rub evenly over chicken. Arrange chicken and corn, on grill rack; grill 8 minutes or until done, turning chicken once and corn occasionally. Remove from grill; let stand 5 minutes. Cut corn kernels from cobs.

Slice chicken. Arrange on a platter or individual plates.  For the salad, arrange tomatoes on a platter alternating colors, and adding cherry tomatoes randomly.  Top with corn and avocado evenly on the platter.   Drizzle with dressing and serve.  

source:  Cooking Light via MyRecipes.com

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.

Dinner Menus plus Caribbean Corn and Zucchini Saute

I've been away for a few days caring for my mom in Tennessee prior to some serious surgery she is having at the end of the week.

On top of the medical issues she's caught that nasty flu that most of the states (except mine and Alabama) has an epidemic with these days.  Needless to say the flu takes a toll on you and is hard to get over.  Especially for the elderly.  My mom is 84 and still full of vim and vigor....but this has definitely affected her appetite!  I think a bird eats more than she does. 

Not eating equates to losing weight.  At 100 pounds she doesn't need to do that.  So to get her stronger before the surgery I decided to fatten her up a bit with some good dinners.

These are nice rounded meals that you and your whole family will enjoy.  Some items I've posted before and some are new. 

Hope you enjoy these meal ideas as much as my mom did!  She complained of being so "stuffed"...I'm sure she gained a few pounds back!

Dinner Menu #1

Theme:  The Islands

Main:  Chili Lime Spiced Pork Tenderloin  (make the pork from this salad, Pork Tenderloin, Pear, and Glazed Walnut Salad)
Side:   Caribbean Corn and Zucchini Saute  (*recipe below*)
Side:   Spring Greens salad with homemade Ranch dressing  (made from my Creamy Ranch Slaw)
Starch:  Hot Roll

Dinner Menu #2

Theme:  A little bit of Italy

Main:  Chicken Marsala
Side:   Mini Bowtie pasta
Side   Spring Greens salad with homemade Ranch dressing 
Starch:  Hot Roll

(looks like someone already ate the roll!)

Dinner Menu #3

Theme:  Down home

Main:  Chicken Fried Steak with Gravy
Side:  Green Beans
Starch:  Mashed Potatoes




Cute idea for the hot rolls.  We took Brigford frozen bread rolls and place two rolls into each muffin cavity.  Allowed them to thaw and rise for a couple of hours and then back them at 375 degrees for about 12 minutes.  The result is as you see in the picture, you get a big puffy roll, similar to a cloverleaf roll.  The dough pieces will form together as they rise.  Such a pretty and easy roll!



I hope you enjoy these dinner menus, and try a couple this week!

This corn saute is wonderful....!

Caribbean Corn and Zucchini Saute

serves 4

3 T butter
1 whole zucchini, cut in half lengthwise and then sliced
1 pkg of frozen sweet corn
1 T Mrs. Dash Caribbean Citrus blend

In a non-stick skillet over medium heat add the butter and allow to melt.  Add the zucchini stirring and tossing until lightly brown on both sides, about 3-4 minutes.  Add the corn and sprinkle the Caribbean Citrus blend over the mixture.  Stir to blend, and allow to cook stirring occasionally until corn is toasted, about 5 minutes.  Serve hot.

Corn Cakes

Don't you just love summer!

All the fresh fruits and vegetables.  I'm in heaven!

Today is CORN day.  It's all about corn.  I love corn, sweet, ripe, plump kernals of corn.  I would eat it every day of the summer if I could.  This year the corn is juicy and sweet, but not so plentiful because of the lack of rain for the farms.  So make sure to buy your corn now while the farmer's markets and stores still have some available.  We may run short on it before the end of the season.

Corn is such a versatile item.  You can make it many ways and create so many different dishes with it.  I love grilled corn, corn salad, corn in my salad...I've even tried sweet corn ice cream!  Sounds funny, but it is so delishhh!  

Today we are going to make Corn Cakes.  A great summer side dish.  Typically Southern, but they are popping up every where.  Great served at a brunch with a little honey.  Another great idea is to add a little cheese, or turn them in to small appetizers and add a little latin flavor with some chopped peppers.  How ever you serve them they are fresh and wonderfully tasty.  

Below is a basic recipe, but feel free to add in your favorites flavors.  Enjoy some fresh corn dishes this summer!

Here are some other great recipes with corn:
Mom's Cornbread
Heirloom Tomato and Grilled Corn Salad
Cowboy Salad

Fresh Corn Cakes

serves 4-5

1 c fresh corn kernels (about 2 ears)

1/4 c chopped chives

4 T canola oil

2 large eggs, separated

1/4 c flour

1/4 c yellow cornmeal

1/2 t salt

1/4 t freshly ground black pepper

In a food processor, pulse corn and chives until chopped but not totally smooth. Transfer to bowl and stir in 2 T oil and the egg yolks.

In another large bowl, combine flour, cornmeal, salt, and pepper.   Add to corn mixture and mix well.

In another medium bowl, whisk egg whites until soft peaks form.  Fold into corn mixture.

In a large frying pan, heat 1 T of oil over medium-high heat.   Drop large spoonfuls of the corn mixture into pan (do not spread or flatten).   Cook until edges begin to set and the bottoms are brown, about 2 minutes.   Flip and cook until cakes are brown and cooked through.   Repeat with remaining batter, adding oil as necessary.  Serve hot with a dollop of sour cream or even yogurt mixed with a little chive.  

shared on :
The Weekend Potluck

Fast & Fresh: Heirloom Cherry Tomato and Grilled Corn Salad

Boy, do I have a treat for you...I can hardly wait I'm busting!

As part of my Fast & Fresh series I'm going to share with you one of my favorite summer side dishes!
I know that you will just love this salad, as the flavors are bright, fresh, light, and flavorful!

My Fast & Fresh series are great recipes that you can use to "beat the heat" in the kitchen.

"Fast & Fresh"

• Simple ingredients
• Fresh and healthy
• Easy prep
• Delishhhh taste!

This salad uses fresh heirlooms cherry tomatoes, and grilled corn.  Grilling the corn lends a charred but sweet flavor.  The dressing uses fresh lime juice which just brightens the whole salad up!  This salad is great for your grill night, a picnic, pack it for lunch at work...it's wonderful all by itself!  The flavors...YUMMY!

Let's make it...

Husk your corn, and rub it with a little olive oil, salt and pepper.  Place it on a grill that's been heated to medium heat.  Close the lid and rotate the corn often to obtain the char on all sides.

Let the corn cool enough to handle.  Then you want to remove the kernels from the cob.  I used a colander to stand the corn cobs in and run my knife downwards against the cob removing the kernels.

I put the corn in a medium sized bowl and then I run the dull side of the knife down the cob to get some of the milk out and in to the bowl.

Take a pint of your cherry tomatoes and cut them in half.  Add to the bowl.

Add your diced onion, (I like a sweet onion for this), chopped parsley, and minced jalapeno to the bowl. 

Now you want to make the dressing.  Mix the juice of one lime with a 1/4 cup of olive oil.  Whisk together.  Add salt & pepper to taste. (the lime is a key flavor here!!)

Pour this over your salad and toss, toss, toss.  Get everything covered with the dressing.

Place in the frig and allow the flavors to blend....blend!

Sooooo fresh and light!!!  This is money!!

Heirloom Cherry Tomatoes and Grilled Corn Salad

Serves 4-6 as a side dish

2 ears corn, husked
1 pint heirloom cherry tomatoes, halved
1/4 cup Vidalia onion, diced
1/4 cup flat leafed Parsley, chopped
1/2 jalapeno pepper, minced
1/4 cup olive oil
juice of one lime
salt and pepper, to taste


Rub the husked corn with a little olive oil, salt, and pepper.
Place corn on outdoor grill over medium heat and cook, turning,
until some of the kernels are a little blackened.

Let corn cool enough to handle. Remove the kernels from the cobs
by standing cob on one end and using your knife to slice downward.
Be sure to then use the dull side of the knife blade to scrape off
the "milk". Place in a medium sized bowl.

Add the rest of the chopped and minced ingredients in the bowl
with the corn.

Add lime juice to a small bowl. Add salt and pepper to taste.
Whisk and add olive oil in a slow drizzle to emulsify. Taste for
seasoning, and adjust as necessary.

Pour over the salad and toss to mix well.  Place in the refrigerator for 30 min to allow flavors to blend.