Hank and I made barbecue chicken with corn on the cob and paired it with a refreshing salad. I think the corn on the cob was my favorite part as it had a chili lime butter. We grilled the corn with the butter on, but next time, I think I would grill the corn and add the butter right before you're about to dig in. Chili Lime Butter (for two) consists of two tablespoons of butter, melted in a small serving dish. Then I added two teaspoons of a chili lime seasoning from Williams-Sonoma, along with a dash of lime juice and a few chopped jalapeños. I stirred this while melted and then put it in the freezer for a cold second so it could get back to being a spreadable solid. Butter your corn, add some S&P and a delicious veggie is born.
As for the refreshing salad, I halved a pint of cherry tomatoes. Then halved, deseeded and chopped a medium cucumber. I diced half a medium red onion. Then I added a half cup of crumbled feta and a quarter cup of chopped fresh basil leaves. Now for the vinaigrette... one tablespoon red wine vinegar, half teaspoon sugar, one tablespoon olive oil, one tablespoon lemon juice, half teaspoon pepper and a half teaspoon sea salt. I mixed these five ingredients together, poured them over the vegetables, made sure all was mixed and coated evenly. Allow to sit for 30 minutes. This made for a fresh dimension to this meal.
