Grilled cilantro lime corn cooked on the grill with some butter and salt. Oh my lawd! Life is good.
Some recipes just sort of happen, like this one. We had corn on the cob languishing in the refrigerator. Mannie had just started the grill. And I was poking my head in and out of the frig trying to figure out what to cook with the steaks. If it had been just me, dinner would have been steak and wine. But, since I am trying to set a better eating example than that for my child, and Mannie doesn’t drink wine, I knew I needed at least one vegetable.
I pulled out the package of corn I bought. Some years we grow corn. This year we were kinda busy opening Mingos Nursery & Garden Center so a lot of things didn’t get planted.
A brief note about growing corn.
Corn is pretty easy to grow but tends to blow over if not supported. Farmers and larger scale gardeners take care of the problem of the corn stalks blowing over by planting a LOT of corn in a tight space, often in those tidy rows that make me happy. I am unable to plant anything in tidy rows, not for lack of trying however. When planted tightly together, the corn supports itself. But tightly planted plants of any type can have pest and disease issues that get out of hand before you notice.
When we grow corn we will grow it along a fence where it can be tied back as it gets tall and top heavy or in a spot that is sheltered from the wind. Corn is also a heavy feeder meaning you want to have a lot of composted organic matter in the soil and even then you may need to feed it regularly with a liquid fertilizer.
But back to the recipe.
So I pulled the corn out of the frig, put it on the counter and sort of stared at it. Most dinner preparation starts this way for me. Maybe someday I will learn to plan meals (…doubtful…). As I was meditating on the corn I noticed the limes on the counter and was inspired. With cilantro from the garden, some course salt, and a little butter, we have a vegetable dish. Scroll down for the recipe!
Roasted tomatoes are super simple to make and very healthy. What could be better?
This is a great recipe for using up a LOT of extra tomatoes. I change up the flavor of this dish by adding other herbs like thyme or basil. Try tossing in fresh chopped basil leaves instead of the Parmesan cheese. Roasted tomatoes also make a great pasta sauce base. The tomatoes become sweet and lose much of their acidic taste as they caramelize. Even people who generally do not like tomatoes will love these.
The measurements listed below are all approximate. This recipe is extremely forgiving and can be made in larger batches easily.
A recipe card can be printed out below.
Step 1: Preheat the oven to 375 degrees.
Step 2: Slice tomatoes into bite-sized pieces. Cherry and grape tomatoes can just be cut in half. Larger tomatoes will need to be cut into several pieces. You are looking for 1 to 2 inch slices no more than half an inch thick.
This next step is optional, but if you are using really juicy slicing tomatoes, this will help the tomatoes roast in the oven rather than steam. Lay your tomato slices out on paper towels and sprinkle with salt. Let the tomatoes rest this way for 10 minutes or so. This will allow extra water to be absorbed by the paper towels. If you add salt at this step, skip adding the salt in Step 3 below.
Step 3: Put the sliced tomatoes into a mixing bowl. Add olive oil to tomatoes. In a small bowl mix the salt and garlic powder together then add to tomatoes and olive oil. Use a spoon to mix. You want each tomato slice to be coated in oil.
Step 4: Move the tomatoes to a baking dish. If using, sprinkle with Parmesan cheese.
Step 5: Bake for 30 minutes. Thicker slices or juicier tomatoes may require additional time.
We often have these as a side dish. Sometimes I add them to pasta or rice dishes.