I can walk into any grocery store and immediately I’m reminded that it’s summer.  All I see is charcoal, watermelon, and mustard as I pass the first few end caps and displays.  Heading over to the produce section, I am hit with all fresh fruits and veggies that are available only when it’s the peak of summer and that’s what I’m looking for!  It’s the first place I go whenever I go to the store because that’s where a dish is really made.

Meats are almost always the star of a dish.  I try really hard during the summer months to find ways to make side dishes shine.  If I don’t have something awesome to go with my protein, then I just have food on a plate.  But if I have something that just wows myu taste buds to accompany the star on the plate, I’m a happy home chef!

The number one veggie that screams summer to me is sweet corn.  It’s rare to find in mass on a shelf any other time of the year.  I love it raw, grilled, boiled or any other way you can think to cook it.  Because I don’t have access to a grill, I have to get creative with how I cook all the summer favorites.  So when it comes to sweet corn, I broil it to get those beautifully cooked kernels with just a hint of roasting!

For this recipe, I actually broil the corn and then cut it off the cob to mix in all kinds of goodies to make a spicy, tangy addition to any meal.  It goes great with steak, chicken, or any other protein that you love.

Prep Time: 5 mins // Cook Time: 15 mins // Makes 5 servings

• 5 ears of Sweet Corn
• 2 Tbsp Butter
• 1 oz Mexican Shredded Cheese
• ½ tsp Salt
• ½ tsp Garlic Powder
• ½ tsp Black Pepper
• ½ tsp Chili Powder
• Juice from ½ a Lime (about 1.5 tsp)

1. Preheat oven to broil and set your rack to the top most option.
2. Melt the butter in a small dish in the microwave.
3. Line a cookie sheet with tin foil and spray with non-stick spray. Also, take about 18” of tin foil, fold it in half and then make a boat out of it by scrunching up the sides so that an ear of corn fits perfectly inside.
4. Pour melted butter in the boat.  Roll each ear of corn in the butter and place on the cookie sheet.
5. Roast in the oven under the broiler, rotating about every 5 mins (3 turns).  Keep your eyes on this since no two ovens are the same.
6. Once the corn is done, pull it out of the oven and let it cool just enough so you can handle it to cut off the kernels.
7. Trim all the kernels off and put in a bowl.
8. Mix in the cheese, seasonings, and the lime juice.
9. Serve with some extra lime slices for just a little bit more tang!