RECIPES Summertime

8 large ears of sweet corn in husks

½ cup butter, softened

1½ teaspoons grated lime zest

1 teaspoon minced fresh cilantro

½ teaspoon salt

½ teaspoon ground chipotle pepper

TIME

Prep time: 5 minutes + soak time

Total time: 55 minutes

Yield: 8 servings

In a large stockpot, cover corn in husks with cold water. Soak for 30 minutes and then drain.

Grill corn, covered, over medium heat until tender, about 25-30 minutes, turning occasionally.

Meanwhile, combine the butter, lime zest, cilantro, salt and pepper into a bowl and mix. Once the corn is done grilling, carefully peel back husks and discard silk. Spread butter mixture over corn.

If desired, sprinkle with coarse sea salt.

¾ cup ranch salad dressing

¾ cup panko bread crumbs

¾ cup grated Parmesan cheese

3 tablespoons Worcestershire sauce

3 garlic cloves, minced

3 teaspoons pepper

4 pounds ground chicken

3 tablespoons olive oil

16 brioche hamburger buns, split

TIME

Prep time: 15 minutes + chill time

Total time: 40 minutes

Yield: 16 servings

4 small, ripe bananas, unpeeled

3 tablespoons butter

2 tablespoons maple syrup

2 tablespoons hot caramel ice cream topping

2 cups vanilla ice cream

8 vanilla wafers, crushed

TIME

Prep time: 25 minutes

Total time: 25 minutes

Yield: 4 servings

In a large bowl, mix the salad dressing, bread crumbs, Parmesan cheese, Worcestershire sauce, garlic cloves and pepper. Add chicken and mix lightly but thoroughly. Shape mixture into sixteen ½"-thick patties. Brush both sides of the patty with oil and refrigerate, covered, for 15 minutes to allow patties to firm up. Grill burgers, covered, over medium heat or broil 3-4" from heat for 5-6 minutes on each side or until a thermometer reads 165°F. Serve on brioche buns with toppings as desired, including a slice of cheese, pickles, tomato slices, lettuce leaves, sliced red onion, sliced cucumber, sliced avocado and ranch dip.

Trim ends and cut unpeeled bananas lengthwise; place on oiled grill rack over medium heat. Grill, covered, until peel is dark brown, about 3-4 minutes on each side. Meanwhile, in a small cast-iron skillet, combine butter, syrup and caramel topping; place on grill rack. Cook, uncovered, over medium heat for 4-5 minutes, stirring frequently. Remove from heat. Remove peel from bananas; cut each half crosswise. Place ice cream in dessert dishes; top with bananas. Drizzle with sauce and sprinkle with crushed wafers.