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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.

Grilled Nectarines

Makes: 4


  • 4 nectarines, ripe, washed and dried
  • 1 tbsp olive oil, or vegetable oil
  • 2 tbsp. fruit preserves


Preheat grill.

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

Makes: 6


  • 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.