labor of love

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We joined the masses and cooked outside on Labor Day. Kris bought a grill at a nice end of season price and we did the standard hot dog and hamburger feast right. I grilled up most of the veg from the farmers market and what didn't fall through the grate tasted pretty awesome. Frankie and Kris took care of the meat since my tongs skills were obviously lacking. In addition to watermelon, we stuffed ourselves with grilled peaches. I am addicted to that balsamic glaze, so I drizzled it over the peaches and ice cream.

Grilled Sweet Corn with Chili Butter

1 cup (2 sticks) unsalted butter softened at room temperature
zest and juice of 1 lime
1 tablespoon chili powder or more to taste
1/2 teaspoon cumin
cayenne pepper for heat
1 or 2 garlic cloves minced
generous pinch of kosher salt

Mix butter and other ingredients in a bowl until combined and uniform. Can be made ahead and kept refrigerated. There are two basic methods for grilling corn:

1. Shuck the corn, wrap it in foil, throw it on the grill or underneath with the coals to save space. Turn often. Slather with chili butter and eat.

2. Remove the outer husks and silks, replace the inner husks around the corn. Soak for 15 minutes to 1 hour. Throw the corn on the grill and turn often. Slather with chili butter and eat.