The last few weeks have seen roadside stands selling fresh Iowa sweet corn. I can’t believe it is almost August and I have yet to have some of this Iowa treasure this year. That is changing tonight. I am stopping at a stand (a friend of a friend’s children have one in town) over my lunch hour and buying a dozen ears of corn.
Grilled Corn Recipe:
- sweet corn with all but the inner husks removed
- softened butter
- chili powder
- coarse salt and black pepper
- Pull back the remaining corn husks and brush each ear of the corn with softened butter.
- Sprinkle ears with salt, pepper and chili powder.
- Pull husks back to cover ears of corn.
- Grill the corn until they browned all over, turning as needed.
- Remove the corn from the grill and serve at once.
Garlic – Rosemary Beef Tenderloin Kabobs Recipe:
- ¼ cup soy sauce
- ¼ cup olive oil
- 2 Tablespoons balsamic vinegar
- 4 garlic cloves, minced
- 4 teaspoons fresh rosemary
- 1 pound beef tenderloin, trimmed and cut into approximately 1″ cubes
- ½ teaspoon fresh ground black pepper
- 1 Onion cut into large chuncks
- Mushrooms (Your choice. I prefer Baby Bella.)
- Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill several hours, turning occasionally.
- Remove beef from marinade, discarding marinade.
- Using bamboo or metal skewers, alternate beef, onion and mushroom.
- Sprinkle evenly with pepper, and let stand 30 minutes letting beef come to room temperature.
- Grill over medium hot coals 10 to 12 minutes turning frequently to cook all sides and meat is cooked to desired doneness.
- Remove the kabobs from the grill and let rest 4 to 5 minutes before serving.
Susan and I will be enjoying these with a spinach salad tonight. Life just doesn’t get any better!