There’s a rhythm to summer in Alabama: long evenings, full coolers, and a backyard that somehow turns into the place everyone wants to be. And when the grill’s going and friends are pulling up chairs, the food doesn’t need to be complicated. It just needs to be good.
These three recipes are our warm-weather MVPs: a fresh, charred corn salad that vanishes before the burgers are off the grill, a creamy jalapeño sauce you’ll want on everything, and a strawberry margarita you can build right in the bottle. Minimal effort, maximum “can you send me the recipe?”, exactly how summer cooking should feel.
Grilled Corn Salad
Cook time: 20 minutes
Ingredients:
- 4 ears of corn
- 2 Tbsp chives, minced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta
- Juice of 1 lime
- 1 Tbsp olive oil
- Salt & pepper
Instructions:
Grill the corn until charred, then let it cool. Once cool, slice the kernels off the cob into a medium bowl.
Add the chives, tomatoes, and feta, and season with salt and pepper.
In a small bowl, whisk the lime juice and olive oil into a dressing. Pour over the corn and stir until combined.
Mix it up: swap in fresh basil for the chives, or add avocado chunks.
Creamy Jalapeño Sauce
Cook Time: 5 minutes
Ingredients:
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup pickled jalapeños
- ¼ cup fresh cilantro
- 2 Tbsp (or 1 packet) dry ranch dressing mix
Instructions:
- Blend until smooth and creamy, adding a splash more buttermilk if you’d like it thinner.
- Add everything to a blender.
- Chill for a few minutes, then drizzle over burgers, tacos, or grilled chicken, or set it out as a dip.
Bottled Strawberry Margarita
Cook Time: 5 minutes
Ingredients:
- 1 Topo Chico
- ½ oz strawberry syrup
- ¾ oz lime juice
- ¾ oz triple sec
- 1.5 oz tequila blanco
- Lime wedge
Instructions:
- Pour out (or drink) about ⅓ of the Topo Chico.
- Add the strawberry syrup, lime juice, triple sec, and tequila.
- Stir with a straw, top with a lime wedge, and serve ice cold. (Cheers – 21+.)
