A New Twist on Cookout Favorites
Corn-on-the-cob, potato salad, watermelon—these summertime staples are crowd-pleasers. But every dish can use a makeover now and again. The following recipes take our traditional warm-weather food favorites and update them with a bit of a spicy kick.
Perfect Corn-on-the-cob with Chili Lime Butter
Yields: 4 servings
• 4 tablespoons salted margarine or butter
• 1 teaspoon grated lime peel
• 1 tablespoon fresh lime juice
• 1 teaspoon chili seasoning
• 4 ears of yellow corn-on-the-cob fresh and in the husk
Directions:
Combine margarine or butter with lime peel, juice and chili seasoning. Mix until all the juice has been incorporated into the butter. Cover and allow to stand for at least 30 minutes. Remove outer leaves of the corn husk, leaving inner leaves. Remove as much silk as possible. Rinse in cold water and place all four ears in plastic storage bag. Close the bag, leaving about one inch unsealed. Place corn in microwave and cook on HIGH for six minutes. Carefully turn bag over and cook on HIGH for four more minutes. Remove carefully. Cool briefly, peel remaining husk and silk. Serve hot with one teaspoon chili lime butter for each serving.
Nutrition Information (per serving):
Calories: 157
Total Fat: 5.5 g
Protein: 5 g
Carbohydrates: 27 g
Fiber: 4 g
Cholesterol: 0 mg
Sodium: 67 mg
|
Potato Salad Cha Cha Cha
Yields: 6 servings
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (7 ounces) vacuum packed whole kernel corn, drained
• 1 cup diced tomatoes
• 1/2 cup sliced green onions
• 1 1/3 pounds (4 medium) potatoes, cut into 3/4-inch cubes
• 3 tablespoons vegetable oil
• 2 1/2 tablespoons lime juice
• 1 1/2 tablespoons bottled mild jalapeño sauce
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt (optional)
Directions:
In large saucepan, cook potatoes, covered, in two inches boiling water 10 to 12 minutes or until just tender. Drain and cool. Meanwhile, in large bowl, whisk together oil, lime juice, jalapeño sauce, chili powder and salt, if desired. Add potatoes and remaining ingredients. Toss gently to mix thoroughly.
Nutrition Information (per serving):
Calories: 239
Fat: 8 g
Protein: 7 g
Carbohydrates: 37 g
Fiber: 8 g
Cholesterol: 0 mg
Sodium: 469 mg
|
Hot and Sweet Watermelon
Yields: 4 servings
• 3/4 teaspoon whole peppercorns or coarsely ground black pepper
• 1 1/2 teaspoons very finely chopped mint leaves
• 6 cups of 3/4-inch seedless red watermelon cubes
• Fresh mint leaves
Directions:
Place peppercorns on chopping block. Using the bottom of a heavy saucepan, press firmly, into a heavy downward motion and crush peppercorns into a semi-coarse texture. Combine ground peppercorns with finely chopped mint. In a large bowl, toss spice mixture gently but thoroughly with watermelon cubes. Spoon into 4 individual serving glasses or bowls. Serve chilled, garnished with a fresh mint leaf.
Nutrition Information (per serving):
Calories: 73
Total Fat: 1 g
Protein: 1 g
Carbohydrates: 16 g
Fiber: 1 g
Cholesterol: 0 mg
Sodium: 15 mg
|
|
