Sweet heat O
vegetables benefi t immensely from direct heat because the natural sugars caramel- ize into deep-sweet succulence, while fi brous picks like plantains and mushrooms mellow and soften. Get ‘em while they’re hot!
Outdoor fire, juicy fruits, and fresh vegetables combine for grilling greatness
ne of summer’s greatest pleasures is cooking outside over an open fl ame. But rather than centering meals on a big hunk o’ meat, freshen up your grilling season by prioritizing garden-picked produce. Seasonal fruits and
Grilled Corn
Serves 4 Staff Favorite, Gluten Free, Vegan
A savory, herb-laced rub adds a delicious element to fresh- picked corn on the cob.
½ cup water 1
/8 teaspoon sea salt
4 ears fresh corn on the cob, husked
1 tablespoon white or garbanzo bean miso
1 tablespoon tahini
1 tablespoon minced fresh rosemary
½ tablespoon minced fresh basil 2 tablespoons lemon juice
1. Place water and salt in a skillet; cover with a tight- fi tting lid. Turn on high. When water is warm, put corn into pot and cover. Keep heat high until all water is gone, 4–8 minutes. (The time depends on many factors, so don’t leave the room until water is gone.)
Remove corn. 2. Mix miso, tahini, herbs, and lemon juice into a wet paste. Rub mixture onto cooked corn. Store until ready to grill. (This will keep, refrigerated,
for several hours.) 3. Preheat grill. Cook corn until browned, crisped, or blackened to your taste, about 30 seconds with each turn.
PER SERVING: 108 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 20g carb, 3g fi ber, 261mg sodium
➻ july 2014 |
deliciousliving.com 29
BRAD BARTHOLOMEW; FOOD STYLIST: BETH HAWKINS; STYLIST: MACKENZIE WILLBANKS
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