One of Summer's greatest pleasures is cooking outside over an open flame. But rather than centering meals on a big hunk o' meat, freshen up your grilling season by prioritizing garden-picked produce. Seasonal fruits and vegetables benefit immensely from direct heat because the natural sugars caramelize into deep-sweet succulence, while fibrous picks like plantains and mushrooms mellow and soften. Get 'em while they're hot!
Ingredients
- 1/2 cup water
- 1/8 teaspoon sea salt
- 4 ears fresh corn on the cob, husked
- 1 tablespoon white or garbanzo bean miso
- 1 tablespoon tahini
- 1 tablespoon minced fresh rosemary
- 1/2 tablespoon minced fresh basil
- 2 tablespoons lemon juice
Notes
PER SERVING: 108 cal, 3g fat (1g mono, 1g poly, 1g sat), 0mg chol, 4g protein, 20g carb, 3g fiber, 261mg sodium
