Happy Eats!

When it comes to grilling, sometimes it’s the simple things that taste the best. Take corn on the cob. At this time of year, fresh corn on the cob is readily available. The method I describe in this recipe is one of my favorites. It’s easy, it’s almost no work, and if you serve it with Lemon Basil Butter you’ll elevate simple corn to an art form.

If possible, avoid pre-packaged corn on the cob wrapped in plastic. It may be weeks old. Instead, look for hefty ears still in their husks. Even in big urban areas, you can often find very fresh corn at the local supermarket, still in its husk, dumped into a big bin with a hastily scribbled sign saying “Corn 4 for $1.” So what if it’s got some dirt on it? When you see big piles of corn at that price, grab it, cook it, and eat it! It will usually be very sweet and full of earthy corn flavor.

• 8 ears sweet corn, still in their husks

Prepare each ear of corn as follows: carefully peel back the leaves of the husk, but don’t pull them off. Pull out all the stringy corn silk and discard (if you have children hanging around in the kitchen, ask them to help!). When you’ve removed all the silk, fold the husks back up over the corn.

Now fill a bowl or pot - big enough to hold all the corn - with very cold water. Place the corn in the water, and soak for about 30 minutes. In the meantime, start your charcoal grill or heat up your gas grill. Position the rack about 6 inches from the heat. You want the fire to be medium-hot, or about 375-400 degrees.

After soaking the corn, drain it well. Arrange the ears on the grill rack and cover (make sure the vents are open). Soon you will smell the wonderful aroma of the husks. They will get very brown, even black, but don’t worry. The corn will be done in about 15 minutes. To serve, let guests shuck their own and slather on plenty of Lemon Basil Butter.

6 servings, easily multipled (just make sure your grill rack is big enough!)

When it’s too hot to cook, but you want something a little fancier than just the same old grilled chicken breast, try this dish. It adds about 10 minutes to your dinner preparation time, but it’s well worth it. Everybody seems to like these rollups, and you can vary the filling to suit everyone’s taste. I use pesto from a jar, but if you happen to make your own, so much the better!

• 4 boneless, skinless chicken breasts
• 4 generous tablespoons pesto
• 4 roasted red peppers (from a jar is fine), chopped
• 4 thin slices provolone cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice

Before you start, soak about a dozen toothpicks in water. Lay the chicken breasts on a plastic cutting board. Flatten them out by pounding with a meat mallet, a rolling pin, or the bottom of an empty wine bottle. They should be fairly thin, about 1/4 inch is good.

Spread the pesto thinly on each chicken breast. Spoon the roasted red peppers on each breast, smooth them out, and top with the cheese if you’re using it. Now roll the chicken breasts, nice and tight. It’s better to roll them so they are short and fat, rather than long and thin. Fasten the checken breasts closed with the toothpicks. Mix the lemon juice with the olive oil in a small dish.

When the grill is at a steady medium heat, lightly brush the chicken rollups with the oil-juice mixture, and lay them on the grill. They should be done in about 15-20 minutes, depending on your grill. (You can also cook these indoors. Simply saute them in the olive oil over medium heat, squeezing a little lemon juice into the pan as they cook.)

To serve, let the rollups rest for a few minutes, then slice into pinwheels. Arrange them on a bed of greens dressed with a little lemon juice and olive oil. Serve with Zen Carrot Salad and Fresh Tasting Potato Salad for a seriously happy summertime meal!

4 servings.

This butter is wonderful on Grill Roasted Corn on the Cob. It’s also nice on boiled new potatoes, and makes a nice base for canapes that feature crisp cucumbers or tomatoes. You can also spread it on crusty bread, rolls, or crostini. And should you ever decide to have a fancy high tea and make dainty little nibbles, this is a lovely, fresh tasting butter for finger sandwiches made with poached salmon or tuna.

• 1/3 cup unsalted butter, softened but not melted
• 1 tablespoon grated lemon zest
• 2 tablespoons minced fresh basil
• 1 tablespoon fresh lemon juice
• pinch of salt

Put the butter in a mixing bowl, add the remaining ingredients, and mix thorughly with a fork. If the butter is very stiff, a pastry cutter can help get things started. Once everything is mixed well, store in a ramekin or a small pretty bowl. Remove from the fridge before serving, to let if get soft enough to spread.

Vegan Option

Like all savory butters, you can make an excellent vegan version by substituting a high quality vegan spread for the butter. My favorite vegan spread is Earth Balance - it tastes like real butter, has a nice color and texture, and has no trans fats. Just be sure to leave out the pinch of salt, since Earth Balance is already salted.

Makes 1/3 cup.