Cherry tomatoes and corn are two of my favorite things to grill in the summer. Both veggies are at their peak and grilling them truly brings out the maximum flavor you can get from these two.
Scroll down for deliciousness…
Corn (1 per person)
Soak your corn in the husks for at least 30 minutes before grilling.
Set the grill to about medium heat.
Put the corn right on the grill in the husks and everything.
Turn them little by little every 5 to 10 minutes or so.
Grill the corn for about 30 minutes, or until tender. The husks will be really charred but don’t worry. The husks not only protect the corn inside but create a steaming effect leaving the corn juicy and tender.
Use salt, pepper and butter to taste.
HINT: If you do use butter, USE REAL BUTTER! Don’t use the fake stuff, attempt anything low fat. If you’re gonna go for it, then actually go for it. Using any kind of fake butter product is SO, SO much worse for you.
I don’t use anything cause I don’t think beauties like these need anything extra.
Nom nom nom.
About 8 wooden skewers, soaked
2 pints cherry tomatoes
1 teaspoon salt
1/2 teaspoon pepper
Olive oil for drizzling
Soak your skewers in a casserole dish for about 15 – 30 min.
Rinse your tomatoes.
Once the skewers are done soaking, set them aside. Pour out the water in the casserole dish and dump in the rinsed tomatoes.
Begin skewering your tomatoes. About five on each skewer.
Line them up in the dish so they fit.
Drizzle with olive oil and then sprinkle with salt and pepper.
Turn your grill on to medium heat.
Place the tomatoes skewers on the top rack of the grill, or off to the side of the direct flame.
Grill on each side for about 3 – 5 min.
Once they are done, use tongs to take them off the grill.
Drizzle some pesto over them for an amazing side dish to pair with steak chicken or fish. You can also dump these over whole wheat pasta and sprinkle with some torn up basil leaves and Parm for a great summer lunch!