It's summer, so go ahead and heat up your grill to cook this delicious sweet corn recipe.
Ingredients
2 ears of corn
1 T of parmesan cheese
1 T of freshly chopped basil
4 cloves of garlic, minced
1 t of seasoned salt
1/8 t of black pepper
2 T of unsalted butter, room temparture
Aluminum foil
Directions
Shuck your corn and wash to remove any excess corn silk. In a small bowl, combine the parmesan, basil, garlic, seasoned salt, and black pepper. Stir to mix up ingredients. With your fingers, yes it is messy, take the butter and rub it on all sides of the corn. Next, rub on the seasoning mixture coating all sides. Place each ear of corn on a piece of aluminum foil and wrap it up before placing on the grill. Cook for about 45-55 minutes (times vary depending on the temp of your grill).
Ingredients
15 white mushrooms
2 T of basil, chopped
2 T of tomato, finely chopped
1 T of green pepper, finely chopped
1 T of parmesan cheese
1 green onion, chopped
3 cloves of garlic, minced
Panko bread crumbs
Salt and pepper
Olive oil
Directions
Preheat the oven to 350 degrees.
First clean off the white mushrooms. Foodie Tip: Use a clean towel only. Rinsing under water only causes the mushrooms to end up mushy. Next, using a spoon, scoop out the stem of the mushroom from the top. Be careful, so as not to ruin the mushroom.
Next in a small bowl combine the basil, tomato, green pepper, parmesan, green onion and garlic. Scoop a little of the mixture into each mushroom cap. Spread the mushrooms out evenly on a baking sheet.
Sprinkle panko bread crumbs over the mushroom tops. Dust the tops with a little salt and pepper, then sprinkle the mushrooms with olive oil.
Allow to cook for 25-30 minutes. Let cool a little before serving.
