Grilled Jalapeño-Lime Corn on the Cob

Looking for a way to spice up your corn? This Southern Living recipe is likely to hit the spot!

• 8 ears fresh corn, husks removed


• Vegetable cooking spray


• Salt and freshly ground pepper


• 1/2 cup butter, softened


• 1 jalapeño pepper, seeded and minced


• 1 small garlic clove, pressed


• 1 tablespoon lime zest


• 1 tablespoon fresh lime juice


• 2 teaspoons chopped fresh cilantro


• Lime zest, to garnish

Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.

Meanwhile, stir together butter, jalapeño, garlic, lime zest, lime juice, and cilantro. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.

Enjoy! As always, please send recipes you would like to share to smithfieldfarmersmarketrecipes@gmail.com.

Okra-and-Corn Maque Choux

On a hot day like today, this maque choux makes for an excellent dinner. This recipe from Southern Living is sure to be a hit at your dinner table. I think I'll serve this with some ice cold watermelon and some sweet North Carolina peaches. I can't think of a better way to beat the heat!

• 1/4 pound spicy smoked sausage, diced
• 1/2 cup chopped sweet onion
• 1/2 cup chopped green bell pepper
• 2 garlic cloves, minced
• 3 cups fresh corn kernels
• 1 cup sliced fresh okra
• 1 cup peeled, seeded, and diced tomato (1/2 lb.)
• Salt and freshly ground pepper to taste

Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned.

Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender.

Add corn, okra, and tomato; cook, stirring often, 10 minutes.

Season with salt and pepper to taste.

Enjoy! As always, please send recipes you would like to share to smithfieldfarmersmarketrecipes@gmail.com.

Skirt Steak BLT with Basil Mayonnaise

My grandmother first made this sandwich after seeing this Tyler Florence video online. It's quick and easy to make, tasty, and uses ingredients that are available locally.

• 2 pounds skirt steak
• 1 head Bibb lettuce, separated leaves
• 3 medium vine-ripened tomatoes, thick-cut slices
• 8 strips of bacon, fried until crispy
• 2 cloves of garlic
• extra-virgin olive oil
• kosher salt
• freshly ground black pepper
• 1 cup mayonnaise
• 1/4 cup fresh basil
• 3 tablespoons chopped fresh chives
• 1 tablespoon lemon juice
• 1 loaf of country style bread, thick cut slices toasted on a sheet tray

Begin by making the basil mayonnaise so the flavors have time to come together. Combine the mayonnaise, basil, chives, and lemon juice in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.

Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.

To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.

Enjoy! If you have recipes that you would like to share, please email smithfieldfarmersmarketrecipes@gmail.com.