Summer is a season of sun, fun and grilling! Corn is aplenty and stone fruits like peaches, plums and nectarines are in season.
Chef Claire McCann, Culinary Manager for Bauman College’s Holistic Chef Online Culinary Program shares a trio of delicious summer grilling recipes for you to try at home.
Check out the recipes below to learn how to make Grilled Corn with Chili-Lime Rub, Grilled Nectarines with Basil and a Herb Potato Salad that is unlike any you’ve had before.
Find out more about Chef Claire by visiting our Faculty Page
Grilled Corn with Chili-Lime Rub
Serves 4 | Allergens: Corn, Nightshades
- 2 Tbs olive or avocado oil
- 1 tsp cayenne
- 1 tsp cumin
- 1 pinch black pepper
- 1/2 tsp sea salt, plus more to taste
- 2 limes, zested and juiced
- 4 ears of corn, husked
- 3 Tbs chopped cilantro
- Preheat your grill pan or grill to medium heat.
- Combine the oil, cayenne, cumin, black pepper, 1/2 tsp sea salt, lime zest, and half the lime juice. Mix to combine.
- Rub the corn cobs with the oil and spice mixture and grill corn over direct heat for 2-3 minutes and turn to grill on all surfaces. Work in batches if needed.
- Before serving sprinkle with additional lime juice, chopped cilantro, and a pinch of salt.
Grilled Nectarines with Basil
- 2 nectarines, ripe (may substitute with any stone fruit)
- 1/4 cup olive oil , divided
- 3 Tbs palm or coconut sugar
- 2 Tbs Aged balsamic vinegar
- 1/2 cup fresh basil leaves
- 1 tsp flaky salt
- Combine 3 Tbs olive oil and sugar.
- Cut the nectarines in quarters and remove the pit. Toss in olive oil sugar mixture.
- Heat up your grill or grill pan to medium heat, grill each cut side over direct heat for 3-4 minutes each side.
- Place your nectarines on a plate grill marks up, drizzle with remaining olive oil and balsamic vinegar.
- Tuck basil leaves in between and around nectarine pieces in a visually appealing manner, then sprinkle with flaky salt.
Herb Potato Salad
Serves 16 | Allergens: Nightshades
- 4 pounds medium red or gold potatoes, peeled if desired and cut into 1 ½-inch pieces
- ½ cup olive oil
- ¼ cup red or white wine vinegar
- 1 tablespoon whole grain mustard
- 1 teaspoon sugar (optional)
- 1 ¾ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cup finely diced celery hearts
- ½ cup chopped parsley
- ½ cup chopped fresh chives or minced scallions
- ¼ cup finely chopped oil packed sun dried tomatoes (optional)
- 2 tablespoons chopped dill
- Steam potatoes in a large saucepan fitted with a steamer attachment, covered, until tender when pierced with a fork, 13 to 17 minutes.
- Whisk oil, vinegar, mustard, sugar (if using), salt and pepper in a large bowl. Add the hot potatoes and toss to coat. Let cool, stirring occasionally until room temperature, about 45 minutes.
- Add celery, parsley, scallions, sun dried tomatoes (if using), and dill and toss to combine. Serve immediately or refrigerate up to 12 hours.
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