Summertime Grilling: Grilled Corn with Spicy Butter

18 ears of corn, still in the husks
1 cup (2 sticks) salted butter, softened
3 tablespoons Montreal seasoning (or seasoning mix of your choice)
¼ teaspoon cayenne pepper

1. Submerge the corn in cool water in a large pot.

2. Put the lid on the pot and soak the corn for at least 3 to 4 hours, or until the husks are totally saturated

3. When you’re ready to grill the corn, pour off the water . . .

4. And place the corn on the grill. Grill for 15 to 18 minutes, turning with tongs once or twice, until the husks are charred and the corn inside is hot.

5. To make the spicy butter, combine the butter with the Montreal seasoning and cayenne . . .

6. And stir it until it’s all combined.

7. Peel the husks away from the corn, leaving them attached at the bottom. (Guests can remove and toss the corn silk.) Or you can remove the husk and silk before serving, if you prefer.

8. Smear half the butter all over the corn . .

9. Then serve the rest on the side

Hershey's Heavenly Heart Cake Recipe

 

Heavenly Heart Cake Recipe from Hershey's Chocolate Lover's Cookbook

Chocolate Baked Alaska Hersheys Recipe

Chocolate Baked Alaska Recipe from Hershey's Chocolate Lover's Cookbook

Hersheys Chocolate Swirl Cake Recipe

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Frozen Purple Berry Smoothie Smoothie

HEALTHY PURPLE SMOOTHIE FOR SUMMER

In terms of sheer gorgeousness, it’s pretty tough to beat this  purple smoothie. Frozen berries give it a sweet tartness, and a handful of red cabbage ensures two thumbs-up from your doc.


2 cups plain Greek yogurt
2 cups frozen blueberries
2 cups frozen mixed berries (or frozen strawberries)
1 banana, peeled
¼ head red cabbage
¼ cup honey
1 cup cranberry or grape juice (or any deep red/purple juice)

1. Add the yogurt, frozen berries, banana, cabbage, and honey to the blender

2. Then pour in the juice

3. Blend it until its smooth!

From "The pioneer woman cooks"