It has actually been a fairly mild summer in NC.
We have had our bursts of heat,
but all in all - the breaks have kept it tolerable.
We do make an effort to save on cooling costs -
one - the AC does not run between 7:30 am and 3:00 pm.
two - we try to grill as much as possible.
We have enjoyed the sweet corn immensely this year.
I pick up 4-8 ears on my shopping trip and we enjoy it once or twice until the next week.
In order to keep the house cool ... we grill it with our meat.
The other perk is that it is already buttered and doesn't make a mess at the table.
Take the husked corn.
Place on aluminum foil.
Dot with butter.
Season with garlic salt and Parmesan cheese (or your choice of spices)
Wrap tightly so butter won't ooze out.
Throw on grill.
Heat 12 minutes turning once halfway through.
I know - some of you have to cook so much meat that there is no room for grilled corn,
but for this family of 2 - it is a great option.
This week's menu:
Sunday: Grilled Chicken and Corn / Fruit Salad
Monday: Tilapia, rice, and green salad
Tuesday: Chicken Kabobs and Rice
Wednesday: Taco Salad
Thursday: Breakfast for Dinner (Pancakes - I think)
Friday: Sausage Pasta
Saturday: Steakhouse Meatloaf