I had just gotten my head in a space where I could enjoy the summer when I noticed that the stores had set up immense back to school displays. Summer holidays seemed to drag on for years when I was a child now they flash by. Heck - I noticed this morning that it was still dark when I woke up - a few weeks ago it was light.
It isn't as if I particularly enjoy summer weather. As a kid I loved being out of school. As an adult I love the access to fresh fruit and veggies which were not picked 8 weeks before and shipped for 4000 km. It won't be long before the only fresh local produce is a wizened carrot I find in the root cellar.
Anyway, just imagine the joy I felt when this month's theme for the cooking light virtual supper club was Fall Fair lightened up.
My job was to bring a vegetable or rice dish to the dinner.
I confess to being stumped. I have not been to a fair since I was a child and I barely remember yesterday let alone 40+ years ago. My fair food recollections don't include vegetables. I do remember eating 8 candy flosses and vomiting on my sister. I remember my mom gave us a lunch . . . yes, a brown bag . . . which we left behind on a ride rather than miss out on the delicious junk food offerings which were everywhere.
Now as an adult every year I read about the latest fair food offerings and they seem to involve such things as cheeseburgers held between two Krispie Kreme doughnuts, the entire thing battered, and fried or butter balls battered and fried, or coke frozen, battered, and fried. I do not recall vegetables. Battered, fried things on sticks, yes. Vegetabkles, NO.
Then when we were in Boston a few weeks ago there was a huge outdoor celebration taking place on the Boston Common, and there I spied a vendor selling grilled corn on the cob. Problem solved - corn is a vegetable, it is sold at fairs. All I had to do was lighten it up and I would be set.
This recipe was AMAZING. Better yet, it only has 124 calories.
In fact, it will likely ruin you for ever eating 'regular' corn on the cob again!
1 jalapeño pepper
7 teaspoons unsalted butter, softened
1 teaspoon grated lime rind
2 teaspoons honey
1/4 teaspoon salt
6 ears shucked corn
Preheat grill to medium-high heat.
Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.
Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.
Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.
To see what everyone else brought to the party click through . . .
Susan of The Spice Garden lightens up Beer Battered Onion Rings.
Sarah of All Our Fingers in the Pie brings her own version of a lightened up Taco Salad.
Val of More than Burnt Toast arrived with an amazing Lobster Roll with Shaved Fennel
Sandi of The Whistestop Cafe Cooking ends our meal with a bang with ... Caramelized Banana Sundae.