Listen up Portland – it is officially summer! While here in the Pacific Northwest this may not necessarily mean shorts and flip-flops just yet, fresh corn is popping up in stores. One of my clients passed along this grilled corn recipe (thanks Rick!) – it was a huge hit at his BBQ last weekend.
Try it yourself and let me know what you think.
Sweet and Spicy Grilled Corn:
- 2 cloves of garlic minced
- 1 tablespoon whole grain mustard
- 1/4 cup lime juice
- 1/4 cup olive oil
- 2 teaspoons chopped cilantro
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon agave nectar or honey
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
- 4 ears of corn, shucked and cleaned
In a small bowl whisk together all ingredients except corn. Brush the sauce over each ear of corn then wrap each ear in aluminum foil (or if you want to get fancy – pull down the husks, pull off the silks, brush the corn with the sauce, wrap the husks back over the ears and tie the ends with a string or metal twist tie).
Cook on a very hot grill for thirty minutes turning occasionally. Just before serving peel away the foil or husks, brush the corn again with any remaining sauce, serve and enjoy!
Firing up the grill this weekend? Me too! While the smell of sizzling burgers (especially over charcoal) is enough to bring the neighbors sniffing around your backyard, there are more artery-friendly options out there. I’ve been experimenting with grilled veggies.
My personal favorites are the “holy trinity” of eggplant, zucchini and red pepper. Slice them lengthwise, about a half-inch thick. Grill for 5- 10 minutes per side on medium heat. Toss them with pasta or a little goat cheese and you have a meal. Save the leftovers for sandwiches and salad toppings throughout the week. Here are some more healthy grilling recipes from Eating Well.com. The salmon and the peach sundaes both look yummy!
What’s on your menu this week? Share your favorite grill (or other healthy) recipes with Anne and your Fluid team members.
Here is a quick and easy salad the whole family will love.
The only “strange” ingredient here is the fish sauce. This can be found at most grocery stores near the soy sauce. Feel free to embellish with chopped peanuts, or sub leftover turkey, chicken, or baked tofu for the shrimp.
- One bag of shredded cabbage and carrots
- Small bunch of cilantro (1/2 cup)
- 2 cups of chopped pineapple
- One cup of cooked shrimp
- 3 Tablespoons of rice wine vinegar
- 2 Tablespoons of fish sauce
- 2 Tablespoons honey or sugar
- Chili sauce to taste
Mix the dressing ingredients together in a large bowl. Toss with the salad ingredients and serve.
One of my girlfriends (Thanks Beverly!) brought this to a potluck recently and I couldn’t stop eating it. Fresh, light and easy to throw together this is my new favorite summer salad
Chop 2-3 cups of watermelon, crumble in two big handfuls of feta, add a small handful of torn mint leaves. Enjoy!
(Here’s a demo)
One of my girlfriends made a version of this at a recent BBQ and it was the perfect summer side dish! You can also experiment with jicama, or cucumbers to add a little more crunch.
Here’s the basic recipe:
Two cups of watermelon, 1 inch cubes
One small Mango, chopped
small handfull of fresh mint, chopped or torn
juice of one lime
salt and pepper
one small chopped jalepeno
Toss everything together and refrigerate for one hour. Enjoy!