Summer Sides off the Grill from Chef John Selick, Ahuja Medical Center
Parmesan Zucchini with Tomatoes & Basil
- 1 large zucchini, sliced ½ inch thick
- 1 cup cherry tomatoes, sliced in 1/2
- 3T olive oil
- 1/4 cup grated parmesan cheese
- fresh basil, rough chopped
- salt & pepper (to taste)
Season zucchini with salt and pepper and toss with olive oil. Cook the zucchini on a hot grill until they look nicely roasted on both sides. When they are finished cooking, put them in a mixing bowl with the sliced cherry tomatoes. Sprinkle with parmesan cheese while still warm and toss everything together with the fresh basil and additional salt and pepper if desired.
Mexican Street Corn
- 1 cup mayonnaise
- 2 chipotle in adobo
- 1/2 lime (juice)
- 4 cobs fresh local corn
- 1 1/2 cups grated parmesan cheese
Combine mayo, chipotles, and lime juice in a blender and blend until smooth. Adjust heat levels to your desire with adobo sauce. Grill corn over medium high heat, turning when it becomes caramelized. Remove from grill and brush with chipotle mayo while the corn is still hot, and then sprinkle liberally with parmesan cheese.