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.

Stoplight Pasta Recipe( Tomato, Sweet Corn and Zucchini Rigatoni Recipe)

I like the name of this pasta and your kids will too!  This is a light dish that is naturally slightly sweet-- just a perfect way to celebrate the flavors of summer.  Next time try to switching things up a bit by using what veggies you have on hand, including peas, spinach, peppers (of any color), yellow squash or yellow tomatoes.  

1 package of rigatoni

1 large (or two regular sized) zucchini, cubed

1/2 pint of grape tomatoes

1 can of sweet corn

2 tablespoons of extra virgin olive oil

8 sprigs of fresh thyme

1 cup of water from the boiled pasta

3 tablespoons of lemon juice

1/4 cup of a balsamic vinaigrette

1/2 cup of parmesan romano cheese

Salt and pepper to taste

1.  Preheat your oven to 450 degrees.  In a large pot of boiling water cook pasta according the directions on the package (about 10 minutes).  Make sure to reserve 1 1/2 cups of water.  While the water is heating up, start preparing your zucchini and place on a cookie sheet, in addition to the tomatoes and sweet corn.  

2.  Drizzle olive oil on top of vegetables.  Add thyme, salt and pepper.  Bake for 20 minutes or grill for about 15 minutes.

3.  In a large bowl combine the pasta, cooking water, vegetables, lemon juice, vinaigrette and cheese.  Toss until will combined.  Top with any additional cheese then serve.