southwest grilled corn

• 1/3 cup butter
• 2 tablespoons chopped fresh cilantro or parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 6 fresh ears of corn

Directions

In a small saucepan melt butter. Stir in cilantro or parsley, salt, and ground red pepper.

Remove the husks from fresh ears of corn. Remove silks. Rinse ears; pat dry with paper towels. Place each ear of corn on a piece of heavy foil. Brush ears with butter mixture. Wrap corn securely in foil.

Grill corn on the grill rack of a grill directly over medium to medium-high coals about 20 minutes or until kernels are tender, turning frequently.


▲ This corn is great anytime the grill is going.  Try it for Memorial Day, July 4th - Independence Day, Mother's Day, Father's Day, Labor Day, backyard party, pool party, neighborhood party, block party or any outdoor event.

parsley dill dip

2 - shallots, chopped

2 - cups sour cream

1/2 - teaspoon salt

1 - teaspoon parsley

1 - teaspoon dill

• Into a blender, add the shallots, cover and chop for 3 seconds.  Remove from blender. 
• Add the sour cream, salt, dill (chopped) and parsley (chopped). Mix all ingredients together.
• Pour into a bowl, cover and place in refrigerator.  
• Chill for 30 minutes before serving. 
• Great on bread, chips, crackers or pita chips.

▲Quick, easy and delicious.

white bean dip

1 (15-oz) can Cannellini beans, drained and rinsed
2 cloves garlic
Juice of 1/2 lemon
1/4 cup fresh parsley
1/4 cup Olive Oil
Salt and Pepper

Puree all ingredients in a food processor. Season with salt and pepper to taste. Enjoy with pita chips, as a sandwich spread, or with raw veggies.