What's up Tuesday! We're heading back into Grown-Up Goodness (to find more of this great stuff we adults can love all summer long, check out that word link over there ------>).

This week: grilling. When I was compiling my summer list, I thought of all the delectable tastes of summer. Last week I shared one of my new summer baking faves. And this week, I want to offer two super simple recipes that we've served to happy customers!

Grilling offers our family of five easy prep, splendid flavor mixes, and delightfully quick clean-up. My husband is our main grill master, which also means I get to take the night off when he mans the machine. Hoo-ray.

One mainstay on our grill: sweet corn. I'm a Midwesterner. And I love my corn. If you have not grilled the lovely ears yet, you must try it...the sugary, warm sweetness of it all.

Prep your corn by gently peeling back the outer layers of the husk. **Be sure that all of the husk remains attached at the base as you carefully dive into the corn silk.

Remove all the silk. Little hands are great helps here.

Wrap up your ears with the husks, turn upside down, and immerse in a large pot of water (with a dash of salt). This soaking helps prevent grill burn. We usually soak ours overnight, but in a pinch a lunch to dinner soak (4-5 hours) does the trick.

Grilling time is 10-15 minutes total. Make sure to turn the corn as you see a side of the husk drying or blackening. When the kernels turn from dull to shiny (and juicy!) then remove those golden ears.

From here you can just peel back the husks and chomp away. Or, you can grab a trash bag while you're out by the grill and keep the mess contained. Remove the charred husks outside and bring just the gorgeous kernels to the table.

I'm someone who could eat just corn for any dinner (my fave summer dinner = 2 ears of corn, salt, and a ripe tomato). The kiddos love lots of butter and a touch of salt on theirs. We've tried some great spices and parmesan cheese for other satisfying meals.

Another grill goody from this week: Feta Portabellas

First off, remove the stems from these jumbo treats. We grilled three for our meal. Wash the caps and set them aside to dry. In a bowl, mix 4T balsamic vinegar, and 4T olive oil. Add in 3t of minced garlic. Mix, mix, mix.

Pour the mixture into the caps. Pop it on the grill for about 15 minutes until the 'shrooms feel tender. For the last minute on the grill, add chunks of feta into the caps. Let those warm up and then remove.

So meaty, good, and flavorful.

My friend, Amy, has a great board with all kinds of grilling ideas for summer. Check it out!

Are you firing up the grill this summer for some grown-up goodness? Do tell!

XOXO,
MJ