Let’s set the scene.
It’s a beautiful summer day that started with running into work for a couple hours, peaked when you came home to spend some time cleaning the house, before running your kids to the pool for the afternoon. You’re rolling in the door right around dinner time and, well, these people you live with seem to want dinner EVERY.SINGLE.NIGHT. Bizarre, right?!
Here’s the most important part that I don’t want you to EVER forget… it’s hot out. My word is it hot outside.
And now it’s time to turn the oven on for dinner. Crank that oven up and get the house even hotter, right??
STOP! Collaborate and listen! (there’s no shame in being a 90’s girl).
Don’t you dare turn that oven on. Move on outside and start the grill. There is just nothing like the taste of grilled food! Your entire meal can be cooked on the grill from grilled jalapeno poppers as an appetizer to grilled chicken for your entree, grilled corn on the cob for your side and grilled pineapple and pound cake slices for dessert! Your options are limitless and grilling brings the flavors out in foods in a way that you just can’t achieve on the stovetop.
The most compelling reason to grill, though… the amount of energy you save! Not only are you not using energy to heat up your oven and stove, but you also save energy and water by having less dishes to wash at the end of the meal. Around here, we set our central air at 74 for most of the day. Once we start that stove and oven up and have it running for 30 minutes or so for dinner to cook, the air has to kick in and start running to cool the room back down again. Cooking on the grill saves money by keeping your house at a more consistent temperature too!
Gosh, guys, has saving money on your electric bill ever tasted so good?? No. The answer is no!
Grilled Corn with Cilantro Lime and Chipotle Lime Butters
- 6-8 ears of corn (preferably in the husks still)
- 1 stick of butter (softened)
- 1 tablespoon fresh cilantro (chopped)
- zest of 2 limes (divided in half)
- Juice of 2 limes
- 1-2 chipotle peppers (chopped (I buy the canned peppers in adobo sauce))
- Divide your butter in half in 2 separate bowls.
- Cilantro Lime Butter: Mix half of the butter with chipped cilantro, half of the lime zest and half of the lime juice.
- Chipotle Lime Butter: Mix the other half of the butter with chopped chipotle peppers, half of the lime zest and half of the lime juice.
- Cover and place both butters in the fridge for an hour or so to meld the flavors.
- For Corn: Soak the corn in water for about 20 minutes. This prevents it from burning. Preheat your grill to a medium heat and grill corn (still in husks) for about 12-15 minutes. Be sure to turn a couple times so that it cooks evenly.
- Remove from heat, carefully peel back tongs and serve with the butter of your choice!
In case that picture doesn’t make it perfectly clear why it’s an excellent idea to get grilling this summer, let’s wrap this up nice and neat for you:
Pretty compelling argument, eh??
What’s your favorite food to grill? Do you have a recipe to share?I am a Project Envolve Ambassador and receive product or compensation in exchange for posts. The ideas however are 100% my own and I stand behind them and pretty much all food! ; )