If you’re hearing of a new food holiday on a daily basis, you’re not alone. It seems like every day is dedicated to some sort of fruit, vegetable, dessert, cocktail or snack– but that just means more cooking opportunities! So in the height of corn season, it’s only appropriate that today is National Corn on the Cob Day. But we won’t be knawing down on any old ear– we’re dressing ours up with herbs, butters, cheese and spice! Here are a few of our favorite ways to dress up corn on the cob.
red onion + dill pickle relish + white cheddar = Ballpark Corn on the Cob
What does it take to make a winning weiner? Pair the newest franks and condiments with fun, fresh toppings. Your crowd will give these top marks!
Applegate Natural Uncured Beef Hot Dog ($6.49) + Frank’s RedHot Slammin’ Sriracha ($3.49) + cucumber + onion rings
Hillshire Farm Jalapeño & Cheddar Smoked Sausage ($4.99) + Slawsa Spicy (kicky slaw meets relish; $3.99) + pineapple + scallions
Ball Park Applewood Smoked Chicken Frank ($5.79) + Hidden Valley Cucumber Ranch ($3.59) + avocado + red onion + bacon
Oscar Meyer Chili Cheese Dog ($3) + French’s Twangy BBQ Mustard Sauce ($1.99) + Fritos corn chips
Photography by Sarah Anne Ward
No beach? No problem! Here’s how chef Ben Ford builds a classic seafood feast on the grill.
Serves 4 Prep 20 min Cook 50 min
2 live lobsters (about 1 1/2 lbs. each)
4 medium artichokes
4 ears corn
3 sticks butter–1 softened, 2 melted
4 sweet onions, peeled
9 small potatoes
1 lb. fresh Mexican chorizo links
12 unpeeled, deveined jumbo shrimp, preferably head-on
2 1/4 lbs. littleneck clams, scrubbed
1. Heat a charcoal or gas grill to high. Place the lobsters in the freezer for 20 minutes. Trim the artichoke stems and leaves; slice off the top inch. In a pot, steam artichokes in 1 inch boiling water until crisp-tender, 20 minutes.
2. Pull back the cornhusks and remove silk. Rub each cob with 2 tbsp. softened butter. Pull husks back up to cover corn; tie with kitchen twine.
3. Using a chef’s knife, make two slits in the core end of the onions about a quarter way through, forming an X.
4. Lay half the seaweed on the top grill grate. Arrange the lobsters in the center of the seaweed, then surround with the artichokes, corn, onions, 8 potatoes and the chorizo links. Scatter the shrimp and clams on top; cover with the remaining seaweed. Place the remaining potato on top as a tester. Cover the clambake with the grill lid.
5. Cook until the tester potato is tender, about 30 minutes. Serve with the melted butter.
Adapted from Taming the Feast by Ben Ford and Carolynn Carreño, Atria Books, 2014
Happy June! We’re kicking it into high summer mode this week with five dinners that are meant for the grill. So get your seasonal veggies ready, your patio furniture dusted off and your charcoal nice and hot. It’s officially grilling season.
Monday, June 1st
Herb-Marinated Tilapia Kebabs
Sweet & Smoky Ribs
Give your oven the summer off! Use your grill to heat up your favorite frozen foods and add smoky flavor, too.
There’s no better feeling than having a full week of delicious, healthy and quick meals planned for you and your family. So, to make your life easier, we’re sharing five fast and simple recipes for the upcoming week. Dinnertime just got a whole lot better!
Monday, July 14
With the approach of the most patriotic holiday of the year (not to mention, celebrating the American World Cup soccer team), now is the time to crank up that American spirit and host a Fourth of July party that is sure to be remembered. Sick of the old burger-and-hotdog? We’ve compiled our 10 most patriotic recipes, from main dishes to drinks, and red-white-and-blue to the straight-up American classics!
These burgers hit all the right notes, with just the right amount of heat, creaminess and meaty flavor. We smell America!
Since we couldn’t choose just one grilling recipe for you to make this weekend, we’ll stick to one category: kebabs! Kebabs are the perfect weekend activity – they’re quick-cooking, fun, get the whole family involved AND make for great leftovers. Here are some of our favorite kebab recipes, PLUS, how to use up your leftovers.