Roasted Corn With Chili Lime Butter

6 ears fresh corn, unhusked
1/4 pound butter (1 stick), room temperature
2 teaspoons chili powder
1 lime, zested
1 lime, cut into wedges

Preheat oven to 350 degrees F. Place the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30 to 40 minutes. (Corn may also be roasted on the grill)

While the corn is roasting, combine the butter with the chili powder and lime zest.

Peel down the husks and tie in a knot to use as a handle while eating. Rub the corn with soft butter mixture, and garnish with a lime wedge.

Roasted Corn Relish

1 cup roasted corn kernels
3 tablespoons finely chopped red onion
1 ancho or poblano chile, seared in a hot pan until pliable, seeds removed and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons chopped cilantro
Salt and freshly ground pepper

Combine all ingredients in a bowl and let sit for 30 minutes before serving.

Sautéed Kale With Bacon

• 6 slices bacon, chopped
• 2 small spring onions, chopped
• 2 cloves garlic, chopped
• 1 1/2 pounds kale, tough stems removed, leaves rinsed well and left damp, coarsely chopped
• 2 tablespoons butter
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 1 teaspoon fresh lemon juice
• Salt and freshly ground black pepper

In a large saute pan, cook the bacon over medium-high heat until crisp. Remove with a slotted spoon and drain on paper towels. Drain off all but 2 tablespoons of fat from the pan.

Return the pan to medium-high heat. Add the butter and when melted, add the onions and garlic, and cook, stirring, until soft, 3 minutes. Add the damp kale and stir to combine. Add the stock and stir. Cover, reduce the heat to medium-low, and cook, stirring occasionally, until the kale is tender, about 5 minutes. Uncover, add the cream and lemon juice, and increase the heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and the kale is very tender. Add the bacon and adjust the seasoning, to taste.

Cauliflower Chop Salad

1 head of cauliflower, chopped very fine
1 each of red and yellow bell pepper, diced
1 whole package of celery hearts, diced
1 onion (your choice – red, Vidalia, etc.), diced
1 pound bacon, cooked crispy and crumbled
1 16 oz. package of frozen peas, thawed
Hellmann’s real Mayonnaise (approximately 1/2-3/4 cup)

Combine all the ingredients and add enough mayonnaise to just moisten. Serve immediately or chill until ready to serve. Serves approximately 12. The veggies can be cut up ahead of time and stored without mayo until ready to use.