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The beauty of this recipe is that it’s all done outside on your grill. For the corn, you’ll peel back the husks and remove the silk. Push the husks over the corn and soak in water for 30 minutes. Next, you’ll brush a bunch of scallions with cooking spray and grill uncovered until wilted and charred. Let the scallions cool; then coarsely chop. Using a food processor, add the scallions, softened butter, chives, parsley, lime juice, salt and pepper and blend until smooth. I would suggest first zesting the lime for added punch. Reserve 1-1/2 tablespoons of the butter mixture. Preheat your grill to between 400° to 450°and roast the corn uncovered until the husks are charred. This will take approximately 20-25 minutes. I used one half of the grill for the corn and the other side to cook the chicken. For the chicken, you’ll want to oil the grates before placing on the grill. Season the chicken with salt and pepper. Thighs will take 14 to 16 minutes or until a meat thermometer registers 170°. When done, brush the chicken with the reserved butter mixture and with the remainder, place in a serving dish to use on the corn. What a tasty meal. I used bone-in, skin on chicken breasts and cooked until 165° with the skin a deep golden brown with crispy edges. We slathered the butter on the corn which gave the corn a sweet and herbaceous flavor, so good! Overall, a flavorful meal that kept my kitchen cool. Recently in my CSA box, I had a green zucchini, two yellow squashes and an eggplant. With company here, I tucked them in my vegetable crisper and almost forgot about them. To use them up, I dug out my recipe for Eggplant and Macaroni Casserole. I swapped the yellow squash for a green pepper called for in the recipe. From my herb garden, I used fresh parsley, oregano and thyme. Instead of baking it in the oven, I cooked each person’s dish covered in a microwave for several minutes to heat through…delicious! The pasta was moist and the diced pieces of provolone cheese melted nicely. As my husband and I were only going to eat a small portion of the pasta, I was able to save the unbaked balance for another night’s supper. Grilled Chicken and Corn with Charred Scallion-Lime butter “Southern Living Magazine” July 2020 Ingredients 4 ears fresh corn, unshucked 1 bunch scallions, trimmed 1/2 cup unsalted butter, softened 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon fresh lime juice (from 1 lime) 2 3/4 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 4 (6-oz.) bone-in, skin-on chicken thighs Lime wedges Directions
Pasta with Cherry Tomatoes and Arugula By Martha Rose Shulman New Times Cooking website/app Time: 20 minutes Servings: 4 Ingredients 1 pint cherry tomatoes, halved if small, quartered if large 1 plump garlic clove, minced or put through a press (more to taste) Salt to taste (I like to use a very good coarse sea salt or fleur de sel for this) 1 teaspoon balsamic vinegar (optional) 1 cup arugula leaves, coarsely chopped 1 tablespoon slivered or chopped fresh basil 2 tablespoons extra virgin olive oil ¾ pound fusilli, farfalle, or orecchiette ¼ cup freshly grated ricotta salata or Parmesan (more to taste) PREPARATION
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