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Grilled Corn with Lime and Basil

Cooking and dining outside has to be one of my favorite things to do. And nothing says summer like fresh sweet corn-on-the-cob. Next time you’re grilling, toss a few ears (of corn) on the barby to really fire-up the flavors. Roll it around for 10 minutes or so or until it’s charred in several places (giving it gorgeous grill marks!) Then drizzle generously with this wonderful fragrant and tangy lime basil butter. Scrumptious!

For rave reviews, serve-up this flavorful gourmet grilled corn to your family and friends next weekend. BBQ season is finally here!

Bon Appétit!


These photos were taken on my friend James’s riverside deck. The first official BBQ of the season, it was quite the party. He’s a great cook and has fabulous taste. Just look at that Laura Ashley table-cloth! I’ll post the shrimp orzo salad and rhubarb crisp recipe asap..

PS. If you like this recipe, you can subscribe to receive new free recipes and give-aways via email.

Grilled Corn with Lime and Basil

 

Ingredients:

  • 6 Ears corn, husked
  • 3-4 Tablespoons finely chopped fresh basil leaves.
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons butter
  • ½ tsp. finely grated lime zest
  • 1 Tb. fresh lime juice
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground black pepper

Instructions:

Preheat the grill to medium-high. Oil the grill’s surface.

  1. In a small bowl, combine the basil, olive oil, melted butter, lime juice, lime zest, salt and pepper.
  2. Grill the corn until it is slightly softened and charred in spots, about 10 minutes, turning several times. Watch it carefully so it doesn’t burn.
  3. Place the grilled corn on a large platter, drizzle or brush the lime/basil butter all over the corn and roll the corn around to coat evenly.

 

Enjoy!

Per serving: 110 calories, 17g carbohydrates, 3g protein, 4.5g fat (0.5g saturated), 0mg cholesterol, 2g fiber, 150mg sodium.

Lisa’s Awesome Taco Appetizer

I just had to share with you Lisa’s Awesome Taco Appetizer.  A gorgeous and most delicious South-Of-The-Border dish that can best be described by saying, it’s a cross between a layered dip and a healthy salad. I know you’re probably thinking that I came up with this fabulous appetizer, since my name is in fact Lisa but I can’t take the credit, my good friend Lisa has been making this dip for years. According to her everyone LOVES it, and she usually has to double this recipe because it disappears so fast!

Mucho Bueno!

Let me know what you think…

 

Ingredients:

 

  • 8 oz. sour cream
  • 8 oz. cream cheese, softened
  • 1 packet taco seasoning
  • romaine lettuce, 1 head, shredded
  • 12 oz. bag shredded Mexican cheese (or more if needed)
  • 1 large tomato, chopped, seeded, and drained
  • chopped green or onion green chili’s (optional)
  • chopped bell pepper, red, green or yellow
  • 1 handful sliced black olives
  • avocado, jalapenos or chipotles, sliced (to garnish)
  • lemon or lime juice, squeeze over the top
  • large bag of Dorrito’s or sliced carrot & cukes

    •  

    Have fun with this dish and make it your own signature appetizer or make it a meal. Toss on some leftover chicken, beef or black beans. And/or add a scoop of guacamole to the center.  PS. Lisa says “the Doritos really make it” Don’t forget the margaritas!

    Directions:

    Prep Time: 15 mins   Total Time: 15 mins  Large platter (with sides)

    1. Whisk together the sour cream cream cheese and taco seasoning.
    2. Spread onto your large platter.
    3. Then layer with ingredients in the order given.
    4. Serve with tortilla chips.
    5. Enjoy!

     

    Asparagus and Zucchini Raw Salad (Crudi)

     

    Spring is in the air and talk of asparagus is everywhere. There’s nothing quite like a fresh seasonal salad to put you in the mood for summer fun. This gorgeous green salad will take you there, I promise.

    A lovely raw vegetable dish (crudi) containing very thinly sliced, zucchini, diced asparagus and shaved Pecorino Romano. Simply serve chilled, drizzled with olive oil and lemon juice.

    Bon Appétit!

    I can’t take any credit (except the iphone photo;) for this sensational salad. The credits go to my dear friend James Fielder for choosing to make this dish and Giada De Laurentiis for her fabulous recipe (below).

     

    James & Larry serving the delicious Asparagus and Zucchini Crudi

     

     

    James and Chris enjoying the first course…

     

    Or perhaps this Bogle was the first course. Anyway, please keep in mind that these photos were taken with an iphone in the dark. Yep, that’s right.

     

    Succulent shrimp cooking, for the second course.

     

     

    Lastly, Decadent Dark Chocolate Flourless Torte for dessert.

     

     

    Asparagus and Zucchini Salad (Crudi)

    Ingredients:

    • 2 zucchini, trimmed
    • 1 bunch thin asparagus, ends trimmed
    • 1/4 cup extra-virgin olive oil
    • 2 tablespoons fresh lemon juice
    • 1/4 teaspoon kosher or sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 ounce shaved Pecorino Romano

     

    Directions:

    Using a vegetable peeler, shave the zucchini into long thin strips. Thinly slice the asparagus on a diagonal. Place the salad in a large serving bowl and toss.

    In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Stir to combine and drizzle over the vegetables. Toss and add the shaved pecorino cheese.

    Enjoy!

     

    Fabulous Fish Chowder (New England Style)

    Fish chowder is comfort food at it’s finest. Those fabulous flavors always remind me of the Maine Coast. Have you ever made a fish or seafood chowder? Well, you’re in for a real treat. I’m going to share with you a delightfully simple, and versatile chowder recipe. One that’s both elegant and casual yet not too fussy or fancy. Now you can make perfect New England fish, lobster, clam or seafood “chowdah” every time, I promise.

    I’ve made some nice new changes to the www.bakedinmaine.com home page for your shopping pleasure. Added links to some of my favorite things from the awesome Amazon: fabulous kitchen tools, the best cookbooks and brand new! Baked in Maine t-shirts, clothing and cool NEW gift items. So, shop away! Or at least look around a little. Let me know what you think..

    Thank you for leaving you questions and comments below, I really do enjoy reading them. ~Lisa xo

    New England Fish Chowder

    Ingredients:

    • 3 tablespoon butter or sub. olive oil or Smart Balance
    • * salt pork or bacon (optional)
    • 1 large onion, chopped
    • 1 celery stalk, diced fine
    • 2 tablespoons of flour, or a GF substitute (to thicken, optional)
    • 2-3 large potatoes, peeled, cooked, cooled and cut into 3/4-inch cubes
    • 1 bay leaf
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon black pepper
    • 1 1/2 to 2 lbs of haddock, cod, tilapia or another firm white boneless fish. Or seafood: 2 cups of clams, oysters, lobster, shrimp or scallops.
    • 1 1/2 cups heavy cream or milk
    • 2 tablespoons fresh parsley, chopped (optional)
    • Saltine or oyster crackers

    * Notes: My Grandmother’s both used to add flavorful chopped salt pork to the pan (old-school) in addition to a little butter.  (yikes, I know!). I don’t bother with fish stock. Who actually does? Fresh wild-caught fish is preferred but a creamy chowder is a great way to use inexpensive frozen fish. Here in Maine we use Haddock, you can use your local favorite wild-caught white fish.

    *This is the same method used to make clam or seafood chowder. Be sure to reserve all of the fish/seafood juices to add to your chowder. I like to use baked potatoes or red boiled potatoes.

    Directions:

    1. Cook the potatoes ahead, (bake or boil potatoes). Make sure they’re peeled, well chilled and diced.

    2. Melt the butter in a large soup pot on medium heat. Add the onions, celery, bay leaf and salt & pepper. Cook until soft and translucent. Add the flour or gluten-free thickener, (if using either), and cook 5 more minutes.

    3. Slowly add the cream or milk, stirring to thicken (with the roux). Heat to a simmer but be very careful not to boil.

    4. Add the fish whole, (it will break-up as it cooks) or the seafood pieces. Then add the cooked, diced potatoes. Heat on a careful low and slow simmer for 10-15 minutes.

    5. Garnish with the chopped parsley and served with saltines  or oyster crackers.

    6. Enjoy!