camp food for the soul (continued)

Grilled Corn on the Cob

10 ears fresh corn with husks
1 cup mayonnaise
2 cup shredded Parmesan cheese
2 tablespoon chili powder
2 teaspoon salt
2 teaspoon ground black pepper

1. Remove heavy outer husks from corn; pull back (but do not remove) inner husks. Remove and discard silks; rinse corn, and dry with paper towels. Tie inner husks together with string, leaving ears exposed. Set grill to medium/high.

2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.

3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes. (Some kernels will begin to char and pop.) Serve immediately.

Turkey Burgers (I don't do the red meat burgers... sorry)

3/4 pound ground turkey
1 medium zucchini, grated
1 medium carrot, grated
2 cloves garlic, finely chopped
3/4 teaspoon dried thyme
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 large egg
3 tablespoons olive oil
4 slices crusty bread
4 small leaves Boston lettuce
4 tablespoons mayonnaise (optional)
2 teaspoons fresh lemon juice (optional)

1. In a large bowl, combine the turkey, zucchini, carrot, garlic, thyme, salt, pepper, and egg. Form the mixture into 4 patties.

2. Cook the patties, turning once, until no trace of pink remains, 4 to 5 minutes per side. Meanwhile, place the burger buns on the grill and brush with the remaining oil. Grill until golden brown and crisp, about 1 1/2 minutes.

3. Top burgers with the lettuce leaves and tomato. If using, combine the mayonnaise and lemon juice in a small bowl and serve with the burgers.

How bout an upgrade? For some extra zing, rub the bread with the cut side of a peeled, halved garlic clove immediately after removing the buns from the grill.