THE ULTIMATE GRILLED
Ingredients • 8 ears yellow corn, husks removed • 3/4 c. mayonnaise • 2 tsp. chili powder • 1 cup crumbled or grated cotija cheese • 1/4 c. chopped cilantro • 3 limes, cut into wedges Directions Preheat the grill or grill pan to mediumhigh heat. Grill the corn, turning three or four times, until it is slightly charred all over, about 10 minutes. Brush the corn with a layer of mayonnaise and sprinkle with chili powder, cotija and cilantro. Serve warm with lime wedges.
Ingredients • 1 medium sweet yellow or orange • 1/4 cup butter, cubed pepper, quartered • 2 garlic cloves, minced • 1 medium sweet red pepper, • 1 tablespoon lemon juice quartered • 2 teaspoons capers, drained & chopped • 1 medium bunch of asparagus • 1 tablespoon minced fresh parsley • 2 purple onions, sliced • 2 medium zucchini, • 2 tablespoons olive oil cut in half lengthwise • 1/2 teaspoon salt • 2 medium yellow summer squash, • 1/4 teaspoon pepper cut in half lengthwise Directions: In a small saucepan, melt butter over medium-low heat. Add garlic; cook 2 minutes. Add lemon juice and capers; cook 2 minutes. Stir in parsley. Brush vegetables with oil; sprinkle with salt and pepper. Cut vegetables as desired. Grill zucchini, squash, asparagus and peppers, covered, over medium heat 4-5 minutes on each side or until crisp-tender, basting occasionally with butter mixture. Grill onions, covered, 1-2 minutes on each side or until tender, basting occasionally with butter mixture. Transfer to a serving platter. Drizzle with remaining butter mixture. ■
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