Happy almost-fourth of July!
After traveling through Europe for nearly a month, Jack and I are ready to celebrate the USA by, well, sleeping and probably sleeping some more. We don’t have any big weekend plans, but we’ll probably be firing up the grill at least once or twice, especially to make this creamy & spicy grilled corn on the cob. Corn isn’t exactly a… featured ingredient in France, Norway, or Denmark. It’s good to be home.
This recipe starts with a super yummy lick-the-spoon-clean sort of sauce. It’s made with Sir Kensington’s Avocado Oil Mayonnaise, olive oil, cilantro, lime juice, garlic and a little serrano chile for a little kick. Pulse it in a food processor brush it onto freshly grilled corn. It’s summer side dish heaven.
If you’ve been following for long, you’ll already know how obsessed I am with Sir Kensington’s all natural non-GMO verified condiments – their ketchup is amazing on Black Bean Quinoa Burgers, their Spicy Brown Mustard is perfect for pretzels, and if you haven’t made these Oyster Mushroom Po’ Boy’s yet, I suggest you put them on your summer to-do list.
For a vegan option, just fyi – this recipe also works great with their Fabanaise vegan mayo.
Sir Kensington’s Avocado Oil Mayonnaise is available at Whole Foods and many other natural retailers. Get free shipping on their website use code “lemons”
Cookouts are not always a vegetarian’s best friend. Over the years, I’ve eaten more dry cardboard-flavored Boca burgers than I care to remember. And for no good reason other than I suppose most of the parties we used to go to were single-dude cookouts. You know the kind: burgers, buns, and beer. Done.
Since my younger veggie days, I’ve learned a few things:
#1: Veggies are (of course) amazing on the grill.
and #2: Make foodie friends and life will be a lot tastier.
Vegetarian or not, these would make a delicious addition to any summer bbq.
Thank you to everyone who left well wishes last week about my poor thumb, and helpful suggestions for my fighting-dog issue. I’m doing much better now. Since I was one hand down last week my wonderful husband took over and cooked this lovely meal for us.
Sunday night, I sat back and drank wine while Jack carefully peeled, chopped, prepped, and grilled. I surely did not make fun of him for how long it could possibly take one to trim a pepper and I tried hard to keep my “helpful suggestions” to a minimum.
And now about the food — romesco might just be my favorite sauce. Sweet, smoky, tangy… Serve it alongside veggies, fish or meats and don’t skimp on the grilled bread. Pop open a bottle of Cava and pretend you’re on a patio somewhere in Barcelona.
Summer makes me happy… long sunny days, warm nights, flip flops, juicy watermelons, waffle cones… and food with ketchup. Or in this case, bbq sauce.
A few weeks ago, I was drooling over this post. So last weekend, for my dad and Jack, I decided to made a mushroom version. The only change I really made to the sauce was adding dijon mustard… I love ketchup… Jack hates it… so the mustard added a nice kick and kept the overall tomato-ey-factor in balance.