Grilled Corn with Cilantro-Lime Butter
What You Need:
- 1/2 c. unsalted butter, at room temperature
- 1/4 c. chopped fresh cilantro leaves
- 3 cloves garlic, pressed
- zest of 1 lime
- 1/4 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 8 ears corn
- 1 Tbsp vegetable oil
- 1 lime, cut into wedges
What To Do:
- In a medium bowl, combine butter, cilantro, garlic, lime zest and paprika; season with salt and pepper, to taste. Set aside.
- Preheat grill to medium heat. Peel back outer husks, leaving them attached at the base of the ear; do not remove inner husks. Remove and discard silks; rinse corn and pat dry using paper towels.
- Brush corn with canola oil; season with salt and pepper, to taste. Add corn to grill; cover and cook, turning occasionally, until husks are slightly charred and corn is tender, about 12-15 minutes.*
- Peel down husks and spread with butter mixture.
- Serve immediately with lime wedges.
*** Credit to DamnDelicious.net for the bulk of this mouthwatering recipe.
Mediterranean Herb Garden Pasta
What You Need:
- 12 oz. linguini or spaghetti, cooked in salted water and boiled until al dente, drained
- 3 Tbsp fruity olive oil
- 3 Tbsp unsalted butter, room temperature
- 2-3 large cloves garlic, finely chopped
- zest of one medium lemon, grated or finely chopped
- 1/4 tsp crushed red pepper
- ~10 oz cherry tomatoes or grape tomatoes, halved and seeded
- salt and freshly ground pepper, to taste
- 1 c fresh basil leaves, coarsely chopped
- 1 c fresh Italian parsley, coarsely chopped
- 1/3 c fresh mint leaves, coarsely chopped
- 1/4 cup chives, chopped
- 1 tsp lemon thyme or regular thyme leaves, chopped
- 1/4 cup pitted kalamata olives, halved
- marinated artichoke hearts, halved or quartered, to taste
- crumbled feta cheese, to taste
What To Do:
- Combine olive oil, butter, garlic, lemon zest, crushed red pepper, tomatoes, salt and pepper in a heatproof bowl the pasta will be tossed in. While bringing the salted pasta water to a boil in a large pot, place bowl over the pot to warm up the ingredients and melt the butter. Once the water reaches a boil, set the bowl aside.
- Cook pasta according to directions until al dente. Drain pasta well and immediately add to sauce in the bowl. Sprinkle with basil, parsley, mint, chives and thyme and toss.
- Add & toss in olives, artichoke hearts and feta cheese. Add salt and pepper to taste, if needed. ENJOY!!