KaTom's September Recipes
As grilling season comes to an end, we at KaTom offer you two recipes that can easily added to a salad, served as a side, or presented as an appetizer. The first is a grilled nectarine recipe that is sweet, soft, and retains just a hint of smokiness that balances out its flavor profile. The next is grilled corn that requires only butter and aluminum foil to prepare.
- 4 nectarines, ripe, washed and dried
- 1 tbsp olive oil, or vegetable oil
- 2 tbsp. fruit preserves
Cut nectarines in half and remove pits. Brush cut sides of fruit with oil.
Place fruit cut-side-down on grill and cook until lightly browned, about 5 minutes. Turn fruit over and spoon some preserves into each cavity. Grill until tender but not mushy, about 5 minutes.
Grilled Corn on the Cob
- 6 ears of corn
- 6 tbsp. butter, softened
- Salt and pepper, to taste
Preheat an outdoor grill at high heat.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. (Or try a corn basket!) Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.