25 Fourth of July recipes to test out now
© Blissful Basil
Grilled cilantro, lime and paprika corn on the cob
Corn on the cob is the pinnacle of barbecue food: it's seasonal, delicious and super easy to eat with your hands! This no-mess recipe calls for grilling the corn directly in its husks, that way there's almost no prep time involved! Seasoned with coconut oil, fresh cilantro, lime and paprika, this corn on the cob is nothing like you've ever tasted before! It has a slightly charred flavor that's refreshed by the cilantro and lime and accentuated by the smoky paprika. It's the perfect side dish to serve at a July 4th celebration, and will go wonderfully with hot dogs, burgers, steak or anything else you plan on serving! Get the recipe for grilled cilantro, lime and paprika corn on the cob here.
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!