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4 ears Florida sweet corn
Chili Lime Butter:
1 stick of sweet butter, softened
zest of 1 lime
zest of 1 lemon
1/4 tsp. salt
1/4 tsp. black pepper
1 tsp. chili powder
pinch of cayenne pepper
Place softened butter in a bowl. Add the rest of the ingredients, except corn, and mix until incorporated. Peel and clean corn.
Place cobs on a gas grill or barbecue with fire burned down to white coals, and turn corn frequently. Cook until nicely browned.
Slather hot grilled corn with chili-lime butter and serve immediately.
Serves 4
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1 large green bell pepper, cut into 2 inch pieces
1 large red bell pepper, cut into 2 inch pieces
1 large red onion, quartered
1 medium zucchini squash, sliced lengthwise 1/4″ thick
2 medium summer squash, sliced lengthwise 1/4″ thick
6 shallots, halved
2 tbsp. olive oil
1 tsp. balsamic vinegar
1 tsp. sugar
1 tsp. salt
1 tsp. coarsely ground pepper
Vegetable cooking spray
2 pints grape, or cherry tomatoes
1. Combine first 6 ingredients in a large bowl. Drizzle with oil & vinegar and sprinkle with sugar, salt and pepper, tossing to coat.
2. Grill vegetable mixture in a metal basket or grill wok coated with cooking spray, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until vegetables are crisp-tender, stirring occasionally. Remove vegetables from basket; add tomatoes to basket, and grill, covered with grill lid, 1 to 2 minutes or until tomato skins begin to burst.
Serves 8
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