Hey, I’m back! I know it might seem weird to say this, but it felt really strange not to post anything yesterday. I’ve gotten so used to talking with you every morning (or night) that taking a day off gave me sort of an uncomfortable feeling. So it feels good to be sharing again…and with another awesome grill recipe! But first, two pieces of exciting news that I’ve been dying to share with you…
I spent the majority of yesterday making a dessert for this weekend, and playing around in the kitchen with some amazing new products sent to me by my friends at Foodlyn. You guys know I like to try and do everything I can by scratch, but let’s be realistic, that’s not always possible. It’s not only not always possible, but sometimes I just plain don’t feel like it after cooking and shooting all day…and cleaning up for the umpteenth time. Yesterday morning I made and shot a fresh strawberry galette to share with you tomorrow, which is ah-mazing if I do say so myself. And I was starving by the time I felt like I had finally gotten the shots that I wanted. I’ve had all of these jars of sauces and bottles of extracts hanging around on my island all week for inspiration, and when I went to make myself some lunch, my first thought was ‘oh my god I have to try this pad thai sauce out’. So I ran out to the store really quick for shrimp and rice noodles and came back to play. You guys, this sauce…
For the most part, I steer clear of store-bought sauces. I’m not a goody-goody or preachy about food by any means. It’s just my natural preference. I like to be able to read every ingredient and know that it’s real food that’s going into my body. I’m honestly so glad that I found Foodlyn because every single product that they offer has been handcrafted with the best of ingredients, authentically and with integrity. It makes me proud to be a part of what they are building and happy to share them with you. And to top it all off, they donate 25% of their profit to community based non-profit organizations fighting to eradicate hunger in the U.S. Who wouldn’t want to support that??? Anyway…I’ll be sharing that pad thai recipe with you soon because it’s easy, and I love it.
In other news…I’ve become a partner with Louis Jadot wine! They’ve recently asked me to style and shoot photos for their social media networks and gave me the go-ahead to shout it from the rooftops, which you guys know I love to do more than anything when I’m excited about something! Remember those children’s books a few weeks ago that I went on and on about? Case in point…
So, yes! Keep an eye out for the first post of mine on their Instagram page here. And be sure to follow them so you’ll see all the others to come!
It’s been an exciting week to say the least, so let’s celebrate…with this corn??? And a bottle of chardonnay…obviously…
This recipe was born simply out of me craving some grilled corn, and my pure obsession with the flavor of toasted sesame oil. And it ended up being genius in my book. Slather on a little bit of the cilantro honey butter and then squeeze a bit of fresh lime juice over top and it takes the flavor to a whole new level. There’s something so deliciously sexy about serving corn with the husks still attached, isn’t there? It’s rustic and earthy, and such a nice reminder that our food starts in the ground…I just love it. ENJOY!
Sesame and Red Pepper Grilled Corn with Cilantro Honey Butter and Fresh Lime
- 6 cobs of corn, silk removed but husks in tact
- 1 tablespoon toasted sesame oil
- 1 tablespoon red pepper flakes
- salt and pepper to taste
- 4 tablespoons unsalted butter, at room temperature
- 2 teaspoons honey
- 1 tablespoon chopped cilantro
- limes for serving
- Pre-heat the grill to medium-high heat. Lightly brush all sides of each of the cobs with the toasted sesame oil. Sprinkle with the red pepper flakes, salt, and pepper.
- Place the corn onto the grill right near the edge so that the husks are just outside the grates when you close the lid. * My lid doesn't always close all the way when I do this and it's perfectly fine. Just do the best you can!
- Mix together the butter, honey, and cilantro. Slather a little bit on to each of the cooked cobs and squeeze a little bit of lime juice overtop. ENJOY!