Continuing our Summer Food and Fun Week...

Are you having a cookout or picnic this weekend? Are you thinking of grilling? Here's a recipe for Margarita Grilled Corn on the Cob I came across at Better Homes and Gardens that looks yummy and easy.
Prep time 25 minutes, grill time 25 minutes, Serves 8...

Ingredients
8 ears fresh corn in husks
4 tsp. finely shredded lime peel (peel from 2 to 3 limes)
2 tsp. kosher salt or sea salt
1/3 cup butter, melted
1 tsp. chili powder
Small Limes (optional)
Directions
1. Carefully peel back corn husks, but do not remove. Scrub ears with stiff brush to remove silks. Rinse ears. Pull husks back up around corn. Place in large pot; cover with water. Soak 2 to 4 hours; drain well. Peel back husks and pat corn dry with paper towels.

2. For lime salt, in small bowl stir together lime peel and salt. Brush some of the butter on corn. Sprinkle lightly with lime salt and chili powder. Fold husks back around ears. Tie husk tops with strips of corn husk or 100% cotton kitchen string.

3. For charcoal grill, grill corn on rack of uncovered grill directly over medium coals for 25 to 30 minutes or until tender, turning and rearranging occasionally. (For gas grill, preheat grill. Reduce heat to medium. Place corn on grill rack over heat. Cover; grill as above.)

4. To serve, remove ties from corn; peel back husks. Pass remaining butter, lime salt, chili powder, and limes for squeezing.

Nutrition Facts
Servings Per Recipe 8 servings Calories 147, Total Fat (g) 9, Saturated Fat (g) 5, Monounsaturated Fat (g) 2, Polyunsaturated Fat (g) 1, Cholesterol (mg) 20, Sodium (mg) 553, Carbohydrate (g) 17, Total Sugar (g) 3, Fiber (g) 3, Protein (g) 3, Vitamin C (DV%) .1, Calcium (DV%) 0, Iron (DV%) 0, Percent Daily Values are based on a 2,000 calorie diet



How about grilled salmon - my personal favorite? This one is dresed with garden mayo. Only 10 minutes prep and 8 minutes to grill.

Ingredients...
4 6- to 8- oz. skinless salmon fillets, cut 1 inch thick
12 oz. asparagus spears
1 Tbsp. olive oil
Sea salt or salt and freshly ground black pepper

Directions
1. Rinse fish; pat dry. Snap off and discard woody bases from asparagus. Brush asparagus and both sides of salmon with oil. Season both with salt and pepper.

2. For a charcoal grill, place salmon on greased rack of an uncovered grill directly over medium coals. Place asparagus on grill next to salmon. Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily, turning fish once halfway through grilling, and turning asparagus occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place fish and asparagus on grill rack. Cover and grill as above.)

3. To serve, arrange asparagus on plates. Top each with salmon. Spoon Garden Mayonnaise mixture on top of salmon. Makes 4 servings

4. Garden Mayonnaise: In a small bowl combine 1/2 cup finely chopped celery (1 stalk), 1/4 cup thinly sliced green onions, 1/3 cup mayonnaise, 1 Tbsp. lemon juice, and 2 tsp. snipped fresh tarragon or 1/2 tsp. dried tarragon, crushed. Makes 3/4 cup.

Nutrition Facts
Calories 501, Total Fat (g) 37, Saturated Fat (g) 7, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 16, Cholesterol (mg) 107, Sodium (mg) 313, Carbohydrate (g) 6, Total Sugar (g) 3, Fiber (g) 3, Protein (g) 37, Vitamin C (DV%) .3, Calcium (DV%) .1, Iron (DV%) .2, Percent Daily Values are based on a 2,000 calorie diet


Stop back later today for some additional ideas. Feel free to share your own recipes in the comment box.