These are also two great idea's for utilizing your awesome garden harvest or farmer's market finds.
GRILLED ZUCCHINI WITH BALSAMIC
BOILED OR GRILLED CORN ON THE COB WITH HERB BUTTER
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GRILLED ZUCCHINI WITH BALSAMIC4 Zucchini's; sliced in half
1 T. Olive Oil
1/4 C. balsamic vinegar
salt & pepper
1. Brush the zucchini halves with olive oil and season with salt & pepper.
2. Place on the grill.
3. Baste with balsamic vinegar as you grill.
4. Cook until your desired doneness. I usually cook mine for about 5 minutes. I like them kind of crispy on the outside and nice and juicy on the inside.
BOILED OR GRILLED CORN ON THE COB WITH HERB BUTTERCorn on the Cob (as many as you want)
There are a couple different ways you can cook this yummy side.
1. Boil your corn on the cob in water with a couple tablespoons of sugar. The sugar will help draw out the sweetness of the corn. Boil for about 10 minutes.
2. Take the corn out of the water. Using a sharp knife, cut the corn off the cob. I've learned a great trick for cutting corn off the cob...place a small bowl or tea-cup inside a large bowl. Rest your corn on the small bowl and cut. The larger bowl catches all the kernels with a lot less mess.
3. Toss the hot corn with herb butter. Amount will be determined by how much corn you cook. Add to your liking.
You can also grill your corn....
(Sorry I don't have any pictures of this process...hopefully I can explain it in words.)
1. Pull the husks back from your corn, being careful not to pull it completely off.
2. Remove the silk.
3. Lather the corn with herb butter to taste.
4. Pull the husks back over the corn, twisting the top to close.
5. Place the corn straight on the grill and allow to cook for about 15-20 minutes on low heat.
6. When the corn is done, remove the husks and enjoy!
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