How was everyone’s week?? Are you looking forward to celebrating Father’s Day this Sunday? I wanted to post a recipe that could be enjoyed for Father’s Day and I think this grilled corn on the cob would be a hit at any summer table alongside grilled steak, burgers, hot dogs, or whatever else your family likes to eat on a warm summer day. Do you have any Father’s Day traditions?
Unrelated to Father’s Day, I was talking to a coworker yesterday about pet peeves and we discovered we have many of the same irritations. It’s always nice to realize you’re not the only one to get wildly annoyed when people do particular things. I want to talk about loves and hates.
When you’re waiting at the grocery store checkout line with just a few items and the person ahead with a cart full of stuff lets you cut in line. Even if I see this happen with other people in another checkout line it still makes me smile to think there are still people with decency and courtesy. However, this situation can quickly turn into a hate when someone ASKS if they can cut you in line, especially when you have a similar amount of items.
When you’re driving and someone cuts you off to enter your lane then makes you miss a green light while they make it through. Baaaad things come out of my mouth when that happens. Inconsiderate driving in general makes me mad and I find there’s nothing worse than when someone endangers the safety of others because he or she made an error. Like when people suddenly realize, after at least a mile of signage, that they are in the exit lane on the freeway so they violently break then change lanes, nearly causing multiple crashes, instead of DEALING with their mistake and waiting for another exit to turn around safely. UGH.
I want to hear your loves and hates! Please tell me I’m not the only one!
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unsalted butter, at room temeprature
Zest of 1 lime
ears shucked corn
Clean grill grates and spray with nonstick cooking spray. Preheat the grill to medium-high heat.
Place the jalapeno on the grill and cover. Grill, turning occasionally, until the jalapeno is blackened and charred, about 10 minutes. Remove from the grill and place in a paper bag, folding tightly to seal. Let stand for 5 minutes. Peel and discard the skins then cut the jalapeno in half lengthwise. Remove the stem and seeds then finely chop the jalapeno. In a small bowl combine the jalapeno, butter, lime zest, honey, and salt.
Meanwhile, place the corn on the grill. Cover and grill until lightly charred, about 10 minutes. Remove corn to a serving tray and brush with the jalapeno butter.