Paprika Roasted Corn on the Cob with Garlic Butter Recipe

Roasted corn on the cob is super easy to make and is always fun to eat!  Cooking it in their husks, over an open flame brings out the natural, sweet smokiness of corn.  It's always a hit and a MUST to order at any fair!

6 ears of corn on the cob

4 tablespoons of butter, melted

1 tablespoon of fresh, chopped parsley

1 teaspoon of paprika

1/4 teaspoon of garlic powder

Salt and Ground Pepper to Taste

1.  Light your barbeque and allow for it to heat up for about 15 minutes while you prepare the corn

2.  Pull the husks back from the corn, but do not completely remove them.  Make sure you remove only the silk from the corn.

3.  In a small to medium sized bowl add the butter, parsley, paprika garlic, salt and pepper.  Mix ingredients until well combined.  Brush the butter mixture evenly among the 6 ears of corn.  Pull the husks back up so it is protecting the corn kernels from the heat of the grill.  

4.  Place on grill and turn every 5 minutes for about roughly 20 minutes.  Pull husks back to display corn and then serve.

No Mayo 5 Ingredient Coleslaw with Ginger Recipe

Start getting in gear for your Labor Day!  You know, I don't really care for the taste of mayo so I try not to cook with it very often.  This coleslaw doesn't require a lot of ingredients and the ginger adds a refreshing flavor for summer, especially when paired with the berry bbq sauce.  See, make your summer hang in there, a little bit longer!!

1.5 cups of coleslaw mix (cabbage and carrots)

1 teaspoon of sugar (I used Splenda)

1 teaspoon of ginger (I used the kind in the tube)

1 tablespoon of olive oil

1 1/2 tablespoons of lemon juice

Salt and pepper to taste

1.  Combine and make sure that all ingredients are thoroughly combined.  Serve.