Holy cow.... just got back from a whole week of wedding planning back in Minneapolis! I seriously cannot wait until our big day! YAY!!! I know some of you guys really want some details about our wedding, but we want to keep most of it a surprise. Once we narrow down our vendors, then I will spill the details. Right now, I'll just leave you with a few mental images... chandeliers, candlelight, a dress (yes, I found my dream dress!!), and homemade favors (only makes sense, right??!)... all while overlooking the water! Can't wait to marry my best friend! LOVES!
Grilled Corn & Tomato Salad
(Adapted from Williams-Sonoma)
Yield: 8 Servings
6 Tbsp. Unsalted Butter, melted
A Dash of Tabasco Sauce
2 Tbsp. Fresh Basil, finely chopped
1 tsp. Fine Sea Salt
1/2 tsp. Black Pepper, freshly ground
6 Ears White or Yellow Corn, husks & silks removed
Extra-Virgin Olive Oil, for brushing, plus 1/2 C.
2 Tbsp. Fresh Lime Juice
2 Tbsp. Fresh Chives, finely snipped
1 Bunch Watercress, tough stems removed (or Spinach)
4 C. Cherry Tomatoes, halved lengthwise
In a small bowl, whisk together the melted butter, Tabasco, basil, 1/2 tsp. salt, and 1/4 tsp. pepper. Place 3 sheets of foil (each 15''-long) on the counter and place 2 ears of corn on each sheet. Brush corn with butter mixture and wrap up in the foil. Meanwhile, prepare the grill (medium heat). Grill the corn packages for 10 minutes, turning occasionally with tongs. Unwrap the corn and grill the ears directly on the rack for another 5-10 minutes (until nicely charred - not blackened). When corn is cool enough to handle, place each ear over a large serving bowl and cut off the kernels from the cob. Add the lime juice, 1/2 C. olive oil, chives, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper in the bowl with the corn and toss to combine. Add the watercress (or spinach) and cherry tomatoes; toss gently. Serve immediately.