Corn, Salsa, & Watermelon Sides for Your End-Of-Summer Party

The recipes for this party can be prepared ahead so you can spend more time enjoying your guests. All that’s left is to fire up the barbecue, turn on the tunes and get the party started.

Summer Corn Salsa

(Serves 12)

6 large ripe tomatoes,

diced

1/2 sweet onion, diced

1 cup cooked fresh

corn kernels

1-2 jalapeno peppers,

seeded and minced

1 clove garlic, minced

2 T. fresh cilantro,

chopped

Stir all ingredients together in a medium bowl. Refrigerate at least one hour before serving. Serve with tortilla chips. Note: The salsa’s temperature can be adjusted by increasing or decreasing the amount of jalapeno that is added. For a truly mild salsa, substitute one small can of diced chilies for the peppers.

Peppery

Grilled Corn

(Serves 12)

12 ears fresh corn with husks

1/2 cup butter

Cracked pepper

Peel back the husks on the corn but do not remove. Remove corn silk and rinse with cool water. Pat dry. Lightly butter each ear of corn and sprinkle with fresh cracked pepper. Replace husks over buttered ears and wrap in foil. Cook on the top rack of the barbecue grill for 10-15 minutes or until done. Serve with husks on.

Watermelon Salad

(Serves 12, generously)

1/2 large watermelon

1 pound green grapes

1 pint blueberries

1 kiwi fruit

Cut watermelon in half lengthwise in a zigzag pattern. Using a melon-baller, scoop watermelon out of one half. In a large bowl combine watermelon balls, grapes and blueberries. Pour into watermelon bowl. Peel and slice kiwi and garnish salad. Refrigerate until ready to serve.