Summer is the perfect time to enjoy meals built around fresh, seasonal ingredients and simple preparation. Part of this month’s recipe collection, we’re featuring two flavorful favorites that are perfect for backyard cookouts or easy weeknight dinners: Grilled Portobello Mushrooms and Mexican Street Corn. These recipes celebrate the vibrant flavors of summer while making it easy to enjoy nourishing meals with family and friends.
Grilled Portobello Mushrooms
Ingredients
- 4 Large Portobella mushrooms
- 1/4 c Balsamic vinegar
- 1 T. extra virgin olive oil
- 1 T. Soy Sauce
- 1 tsp Garlic powder
- 1/2 tsp Black pepper
- 1/8 tsp Cayenne pepper
- 1 T. chopped fresh Rosemary
Instructions
- Clean the mushrooms: Start by removing and discarding the stems. With a paper towel, gently rub off any dirt from the caps. With a small spoon, lightly scrape around the underside of the caps to remove the gills. (The gills are edible but, when you saute them, they’ll turn your recipe darker. If the gills don’t bother you, you can leave them on.)
- In a shallow dish, whisk together the marinade ingredients. Choose a dish large enough to hold the mushrooms in a single layer.
- Add the mushrooms to the marinade, coating both sides. A quick 10 -minute marinade time is all you need, though you can let them go for up to 30.
- Place the mushrooms on the grill, and brush them with the marinade as they cook.
- Cook for 3-4 minutes on each side
Notes
Nutrition
Mexican Street Corn
Ingredients
- 4 ears corn on the cob
- 2 T. Melted Butter: you can also use avocado oil or vegetable oil
- 1 clove Garlic
- 2 T Mayonnaise can substitute lite mayonnaise
- 1/2 c Greek Yogurt 0%
- 1/3 c Crumbled Cotija Cheese
- 2-3 T. Fresh Cilantro chopped
- 1/2 tsp Chipotle Chili Powder
- 2 Limes divided; one juiced, and one cut into wedges for sprinkling at the end of preparation.
Instructions
- Preheat Grill to High
- Peel the corn, and soak it in water for 10-15 minutes.
Prepare the Sauce
- Mix the mayonnaise, sour cream, Greek yogurt, and fresh lime juice together and transfer to a shallow dish.
Prepare the Topping
- In a small bowl mix together, chile powder, cilantro and cojita cheese, transfer to a shallow dish. Set aside.
Prepare Corn
- Pat corn dry and brush with butter or olive oil
- Grill to evenly-browned.
- Remove the corn from the grill, and while still warm, generously brush the cream mixture all over the ears of corn
- Roll the corn in the cheese/spice mixture, sprinkle with lime juice, and serve warm.
Notes
Nutrition
Summer cooking is all about celebrating fresh, seasonal ingredients and keeping meals simple. Whether you’re hosting a backyard barbecue or preparing a casual weeknight dinner, these recipes make it easy to enjoy wholesome, flavorful food with family and friends. I hope they inspire you to fire up the grill, savor the season, and create delicious meals all summer long!
Looking for more seasonal recipes and practical nutrition tips? Visit my recipe collection for more dietitian-approved meals designed to make healthy eating simple, delicious, and enjoyable.
Happy Cooking!
Laura
Laura Zervos, MBA, RDN, LDN
Registered Dietitian | Nutrition Educator | Author
“Helping you nourish your body with real food and sustainable habits.”
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