Grilled Corn on the Cob
4 ears of fresh sweet corn
8 tablespoons of butter
4 loosely packed tablespoons fresh tarragon,
Preheat the grill to medium high.
Remove the husks, pull off the silky threads that get stuck in your teeth. Respect your guests. Get them all. Wash the ear in cold water.
Melt the butter in a saucepan over a medium low heat. Chop the tarragon and chuck it in. Let it steep in the butter for about 15 minutes so it is infused with tarragon flavor.
Put the corn on the grill about 20 minutes before everything else is ready.
You don't want to overcook it or leave it sitting around getting cold. Rest the ears between the bars of the grates so you can roll them from groove to groove.
Leave 2-4 grooves between ears for easy rolling. Paint them gently all over with the tarragon butter. Try not to let too much fat drip onto the fire so it doesn't flare up and get the corn sooty.
Get the tarragon chunks on the corn. If there is a flareup, move the corn to another part of the grill.
Close the lid and grill over direct heat for about 4-5 minutes until some of the kernels get toasty golden. Don't burn them. Roll the ears a couple of grooves, about 1/4 turn, and paint them again. Keep browning, turning, and painting until you have done all four quarters. If you run out of butter, don't sweat it. Remove and serve
Marinated Zucchini and Yellow Squash Salad
1/2 cup cider vinegar
4 teaspoons sugar
1/2 teaspoon salt, divided
3 zucchini (about 1 1/2 pounds)
2 yellow squash (about 3/4 pound)
1 garlic clove, peeled
1/2 cup packed fresh basil leaves
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
Combine vinegar, sugar, and 1/4 teaspoon salt until sugar dissolves.
Trim ends of zucchini and squash; cut into thin ribbons with harp-shaped peeler.
Add to vinegar mixture. Cover and chill 2 hours or overnight.
Bring a small pan of water to a boil; add garlic.
Remove with a slotted spoon after 1 minute.
Rinse under cold water; set aside.
Add basil to boiling water; immediately remove and rinse under cold water.
Reserve 1 tablespoon of cooking liquid.
Transfer garlic and basil to a food processor, and add lemon juice, olive oil, reserved water, and the remaining 1/4 teaspoon salt. Process until smooth.
Drain squash, and divide among 4 plates. Top with cubed mozzarella, and drizzle with basil oil.