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.

Tomato, Watermelon, and Basil Skewers

These Tomato, Watermelon, and Basil Skewers from Giada De Laurentiis are sure to go fast at any dinner or party, as people will return for seconds. While most people wouldn't think of putting tomatoes and watermelon together, this combination is definitely a hit!  I have found it best to make the balsamic syrup in advance to allow time for it to thicken and to save some time during assembly.

• 1/4 cup balsamic vinegar
• 1/4 cup sugar
• 1 (4 to 5 pound) watermelon, cut into 32 cubes (1-1/2")
• 32 small basil leaves (or torn larger leaves)
• 16 cherry tomatoes, halved
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 16 (6-inch) skewers

Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.

Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.

Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.

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.