Fire up the grill for these sizzling summer recipes
Juice of 1 lime
1/4 cup honey
1 tbsp olive oil
Small watermelon, cut into 1-inch-thick wedges
Freshly torn mint leaves, for serving
Flaky sea salt, for serving
1. Place the watermelon in vacuum-sealed bags
2. In the mixing bowl, add honey, lime, olive oil, and marinade. Add two bags and vacuum seal. If you don't have a vacuum sealer, just use freezer bags and place them in the refrigerator for a few hours. This will help intensify the flavors.
3. Heat grill or grill pan to medium heat.
4. When ready to grill, remove watermelon from bags, place them on a tray and brush them with the marinade from the bag
5. Place on grill. Cook until grill marks form and fruit softens slightly, about 2 minutes per side.
6. Sprinkle with mint and flaky sea salt and serve.
Four Servings
For the sweet potatoes
2 pounds sweet potatoes
3 to 4 tablespoons extra virgin olive oil
Kosher salt
For the dressing
1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon lime zest or lemon zest
2 tablespoons fresh lime or lemon juice
1/4 cup extra virgin olive oil
Pinch salt
Prepare the grill, prep the sweet potatoes:
Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4-inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt.
Make the cilantro lime dressing:
Combine all of the dressing ingredients in a small bowl.
Grill the sweet potatoes:
Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3 to 6 minutes for each side, depending on how hot your grill is.
Toss with dressing:
Toss the sweet potatoes in a bowl with the dressing and serve hot.
YIELD: 4 servings
4 medium ears of corn (silks removed and peeled)
Melted butter, olive oil spray
optional (salt to taste)
Method 1: Juicy and Moist (In the Husk)
Prepare the corn:
Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks.
Soak the corn:
Soak the corn in cold water for about 15-30 minutes before grilling.
Preheat the grill:
Preheat your grill to medium-high heat. This usually takes about 10-15 minutes.
Season the corn (optional):
Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn.
Grill the corn:
Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill.
Check for doneness:
To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes.
Serve and enjoy:
Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving.
Method 2: Charred and Smoky (without the Husk)
Preheat the grill:
Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes.
Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel.
Season the corn:
Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired.
Grill the corn:
Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance.
Check for doneness:
To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved.
Serve and enjoy:
Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving.
Yield: Two grilled pizzas
Pizza Dough:
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 pinch white sugar
3 ⅓ cups all-purpose flour
1 tablespoon olive oil
2 teaspoons kosher salt
2 cloves garlic, minced
1 tablespoon chopped fresh basil
Garlic Oil:
½ cup olive oil
1 teaspoon minced garlic
Pizza Toppings:
¼ cup tomato sauce, divided 6 oz fresh mozzarella cheese or fresh, divided
4 tablespoons chopped fresh basil, divided
Gather all ingredients.
Make dough:
Pour warm water into a large bowl; dissolve yeast and sugar in warm water. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
Mix in flour, 1 tablespoon olive oil, and salt until the dough pulls away from the sides of the bowl.
Turn onto a lightly floured surface. Knead until smooth, about 8 minutes.
Place the dough in a well-oiled bowl and cover with a damp cloth.
Set aside to rise until doubled, about 1 hour. Punch down; knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
Meanwhile, make garlic oil:
Combine 1/2 cup olive oil with minced garlic in a microwave-safe cup or bowl. Heat for 30 seconds in the microwave.
Preheat an outdoor grill for high heat; brush the grate with garlic oil.
Make pizzas:
Punch down the dough and divide it in half. Form each half into an oblong shape, 3/8 to 1/2 inch thick.
Carefully place one piece of dough on the hot grill. Dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas.
Working quickly, brush garlic oil over the crust.
Top with 1/2 of each of the following: tomato sauce, cheese, topping of your choice and basil.
Close the lid and cook until the cheese melts. Remove from the grill and set aside to cool for a few minutes. Repeat with the second piece of dough.
Servings: 6
Cook: 10 minutes
Marinating: 10 minutes
Ready in: 25 minutes
This grilled salmon is one of the best salmon recipes I have tried and it only takes FIVE ingredients. Bonus: There is minimal prep and minimal cleanup.
3 lb. side of salmon, skin on
3 tbsp soy sauce
2 tbsp dijon mustard
1 1/2 tsp minced garlic (1 large clove)
1/3 cup olive oil, plus more for brushing the grill
1 tbsp minced parsley (optional, for looks)
Lay the salmon skin side down on a cutting board and cut the salmon crosswise into 6 equal portions. Transfer to a 13 by 9-inch baking dish, skin side down.
In a small mixing bowl, whisk together soy sauce, mustard, garlic and olive oil until mixture is emulsified (fully comes together).
Set aside about 2 tbsp of the marinade mixture, then spoon and spread the remaining mixture over the salmon, let rest at room temperature for 10 minutes.
Meanwhile, preheat grill over medium-high heat to about 400 degrees F. Clean grill grates and brush with oil.
Place salmon on grill skin side down and cook about 4 minutes, then carefully flip (I sort of roll it) and continue to cook another 4 minutes or to desired doneness.
Remove skin from salmon, then plate and brush remaining 2 Tbsp marinade mixture over salmon.
Serve warm, garnished with parsley if desired.
Notes:
If you do not have a grill, you can likely bake the salmon at 400°F for 10 to 15 minutes instead.
There is no need to remove the salmon skin beforehand. It is safe to eat and tastes delicious!
Grilled salmon pairs nicely with grilled corn on the cob, black bean and corn salad, a simple side salad, and so much more.
Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
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