The Ultimate Grilled Side Dishes

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

• 1/4 cup butter, cubed • 2 garlic cloves, minced • 1 tablespoon lemon juice • 2 teaspoons capers, drained & chopped • 1 tablespoon minced fresh parsley • 2 medium zucchini, cut in half lengthwise • 2 medium yellow summer squash, cut in half lengthwise

• 1 medium sweet yellow or orange pepper, quartered • 1 medium sweet red pepper, quartered • 1 medium bunch of asparagus • 2 purple onions, sliced • 2 tablespoons olive oil • 1/2 teaspoon salt • 1/4 teaspoon pepper 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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