These grilled packets of cheese are tangy, sweet, and smoky — the perfect appetizer on a summer night. Andrea Slonecker is an award-winning cookbook author and food stylist, with particular expertise ...

Cook the corn in boiling water for 4 minutes. Remove it and allow to cool to room temperature. Over a medium fire, grill the corn 2 to 3 minutes, or until lightly brown. Brush on the maple syrup and ...

2 12-ounce cans whole kernel corn, drained (save the liquid) In a 4-cup glass measure, add enough water to reserved liquid to equal 1¼ cups. Add celery, green pepper, onion and sugar; heat 3 to 4 ...

In Mary Sue Milliken and Susan Feniger’s relish, day-fresh sweet corn brings a bright note, contrasting the richness of the oil, avocado, vinegar and pepper. Heat one-half cup of the olive oil in a ...

I channeled my maternal grandmother, Margie Bryant, when I created this recipe. It reminds me of the relish she made using fresh corn from farm trucks parked in downtown Memphis, Tennessee. Corn ...

Add Yahoo as a preferred source to see more of our stories on Google. Make sure you grill corn for this salad before summer ends. Bursting with flavor and texture, it combines lightly charred fresh ...

Clean and chop ½ bunch of cilantroHeat butter in an oven safe pan, salt/pepper fish fillet, add to pan when butter is hot. Gently flip fish so it is skin-side down. Cook on medium-high for 3-5 minutes ...

Whether you prefer to call it relish or salsa really doesn’t matter. All that matters is today’s mix of fresh ingredients is the perfect accompaniment to grilled chicken, pork or fish as a relish, or ...

To serve the dish, slice the rested strip steak against the grain of the meat into 1” thick strips. On a plate spread the corn purée across the length of the plate. Place strips of steak on top of the ...