In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. “My husband came up with the sweet and spicy glaze,“ she confides. “It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.“
“I love to eat what I grow, and I have tried many combinations of the fresh vegetables from my garden. This one is really great! I never have leftovers when I make this tasty side."
“We love grilled veggies and this recipe is a family favorite,” notes Sue Gronholz of Beaver Dam, Wisconsin. The sweet corn husks are soaked first for precise steaming and served with a tasty marjoram butter.
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying.
—Karen Hemminger of Mansfield, Massachusetts
"This side dish was developed by my daughter, Betsey, who worked in a group home," relates Janet Hayes of Hermantown, Minnesota. "When they would grill out, this attractive veggie medley was a favorite of the residents there."
"Corn is my all-time favorite food, and this is the best way I've fount to fix it," Laurie Meaike writes from Audubon, Iowa. "The zesty grilling sauce has Southwestern flair, but it's not too hot or spicy. My family loves corn served this way.
To try out the Gourmet Grillware, our Test Kitchen came up with this simple side dish featuring tender roasted vegetables with a hint of seasoning. The veggies are great alongside many entrees. You can also prepare this dish in a cast-iron skillet.
"I discovered this recipe while trying to spruce up plain vegetables for dinner guests," recalls Monica Meek Flatford of Knoxville, Tennessee. A mild spice blend coats colorful skewers of fresh zucchini, summer squash and mushrooms.