With Memorial Day around the corner, it is time to get in the spirit of summer. Hot dogs and hamburgers take center stage, but what about side dishes?
I understand the ease that comes with bringing a veggie tray, but I have to admit, I’m not a fan. Let’s face it, people only want to eat the carrots. They will move on to celery if the carrots are gone, but it’s a distant second. Inevitably, you are left with plastic trays filled with broccoli and cauliflower. And don’t get me started on the “dressing.” It’s basically flavored sour cream topped with preservatives. No thank you.
I’m all for bringing a homemade fresh fruit salad. In my book, apples, oranges and bananas never belong in a fruit salad. It should be made with pineapples, mango, strawberries, blueberries, kiwi, and grapes to name a few. If a fruit turns a strange color if it’s left out too long, omit it. It will ruin the appearance and no one will eat it.
There is always the standard corn on the cob at Memorial Day celebrations. Personally, I find it hard to hold and eat unless it is cut into little sections, and even then, it’s not my preference.
Instead, I suggest this preparation from Ina Garten. Her Fresh Corn Salad always gets rave reviews and there is never any left over. With my garden in full season, I often substitute lemon basil instead, but regular Italian basil is delicious as well.
One of the easiest ways to prepare corn on the cob is in the microwave. Simply wrap it in damp paper towels, and put it on high for three to four minutes. It comes out perfectly every time, leaving you plenty of space on your grill for the stars of the show.