Let’s Eat Recipe: Corn and Marinated Veggies

Grilled Corn

  • 8 ears corn
  • Kosher salt
  • Seasoned butter
  • 4 Tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp smoked paprika
  • ¼ tsp cayenne – optional
  • ½ tsp black pepper
  1. Heat the grill to medium.
  2. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  3. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the seasoned butter. Spread over the corn while hot.

Seasoned Butter:

  • Melt butter in microwave, on medium setting for ~ 1 minute.
  • Add seasoning to butter and stir to combine.


Marinated Grilled Vegetables



  • Short Cut Vegetable Kabobs

Grilling Prep

  • 1/4 cup Olive Oil
  • 1 teaspoon salt and pepper
  • 3 cloves Garlic


  • 1/3 cup Lemon Juice
  • 1/3 cup Olive oil
  • 2 teaspoons honey
  • 2 cloves Garlic
  • 1/2 teaspoon Salt and Pepper
  • 1/2 teaspoon Basil, Parsley, Oregano, Thyme
  • 1/2 teaspoon Pepper Flakes
  1. Dressing: Place ingredients in a jar and shake well or stir with fork in small bowl to combine.
  2. Brush BBQ grills lightly with oil, then turn to high heat. If using oven preheat to 450°F.
  3. Place on BBQ and cook until tender crisp with charred edges
    COOK TIMES: Grill 3-4 min each side: For the oven 15 min, flip at 10 min mark.
  4. Once cooked with slightly charred edges transfer to large bowl.
  5. While vegetables are still hot, drizzle with dressing and toss.
  6. Set aside 10 minutes+ before serving, sprinkled with parsley.