How to: Seasonal Cooking – Grilled Corn with Chili Lime Butter


Not to brag or anything, but in 1992 I was 2nd runner up in my hometown’s annual corn eating contest.  I took home the honour by eating nearly 2 cobs of corn, hands free, in under 2 minutes.

I was a kind of a big deal after that.

(among my mom and two best friends only)


Corn on the cob is my favourite seasonal food.  Honestly, it kinda sucks out of season. No matter how freshly canned or frozen you can buy it, it never holds up to the real deal straight from the cob.

And licking those salty buttery fingers afterward? Jeebus.


Grilling corn is a great way to add some mega smokey flavour.  Grilling them in at least a partial husk will prevent charring too many of the kernels.  Soaking the corn in their husks for 15 minutes before grilling will help prevent the husks from catching fire or blackening too quickly.

I wanted to stick my face right in the barbecue to show those cobs who’s boss.


Adding a flavoured butter to freshly grilled corn is kind of gourmet-ing it up a notch.  This chill lime butter is insanely simple considering what a flavour bomb it is.  Brush in on fresh grilled cobs or add it to a bowl of kernels cut from the cob.


Remember this handy trick to get the corn off the cob? Less mess? Yes, please.

I served this corn as a side/ topper for our Butternut Squash Enchiladas.

FYI – killer combo.


Now, get out there and get some corn.

And if any of y’all wanna challenge me to a corn eating contest…you, are ON.


Grilled Corn with Chili Lime Butter



  • 6 ears of corn unhusked or partially unhusked

Chili Lime Butter

  • 1 stick unsalted butter
  • 2 teaspoons chili powder
  • the zest of 1 lime
  • the juice of ½ lime
  • 1/4 teaspoon salt (or more to taste)
  • 1/8 teaspoon fresh ground pepper


1. Preheat grill to medium high heat - about 350 F. Meanwhile, cover corn with water and allow to soak for at least 15 minutes.
2. Remove corn from water and place on grill. Cook for 12 - 15 minutes turning every 3 - 4 minutes for even charring.
3. Remove from grill and allow to cool until corn is able to be handled. Peel back husks, brush with butter and serve or cut kernels from cob and add 2 Tbsp (more to taste) of chill lime butter to bowl of kernels. Reserve remaining butter for your next batch.
Chili Lime Butter
4. Combine room temperature butter with all other ingredients in a small bowl.

How To: Kitchen Tip – Multi-Purpose Spice Mix for Meal Prep


We have obviously been inspired by summer to light up the grill. Or in my case, turn on my electric stove and bust out the indoor grill pan. Whatever method you choose, this do it yourself seasoning mix and meal prep tip will become a staple in your house too.

Prepping a batch of freshly grilled and seasoned protein of your choice ahead of time will help you to create healthy and well balanced lunches and dinner meals throughout the week. They are great added to a salad, wrap, pasta, soup…really any meal you need an extra punch of protein.


This seasoning mix is one that is so flavourful and versatile. Cumin, chill powder, garlic powder, paprika and good old s & p combine with lime juice to create a Mexican inspired taste. You could also double or triple (or if you love it quadruple) the spice mixture so you don’t have to mix it up every time you need it (and you will need it!)




I chose to use chicken breasts, but this seasoning and cooking method would also work great on any firm fish fillet or tofu. After a dip in the marinade and some time on your grill, the chicken is ready to be chopped and devoured. You could pre-portion the strips in the fridge for easy use throughout the week or use your extra large batch of spice mix to grill up an extra large batch of chicken and freeze for those emergency dinner situations when grocery shopping just did not happen this week.



Here I topped a bowl of quinoa with the spiced and grilled chicken, veggies, avocado, and  an extra squeeze of lime to create a fajita bowl.

Cook once, or should I say grill once and eat all week? Nothing bad about that.



Grilled Taco Lime Chicken, Fish, or Tofu

Serves 2-4
Meal type Lunch, Main Dish, Salad
Misc Freezable, Pre-preparable
Website Adapted from Picky Palate


  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 2 limes (juiced)
  • 2-4 chicken breasts, fish fillets, slabs of tofu


You could double or triple this recipe and grill up a large batch of chicken/fish/tofu to have for the upcoming weeks lunches. Or freeze it for whenever you need a quick meal. The spice mixture can also be made ahead and stored in a sealed container to be used whenever you need. Chop up your protein of choice and use it in salads, tacos, sandwiches, stir-fries, soups….or eat as an on-the-go snack.


1. Combine all spices in a small bowl and stir to combine.
2. Place protein of choice in a ziplock bag and add spice mixture. Toss to coat.
3. Add lime juice and toss again until coated. Marinate in the fridge for as little as 30 minutes or up to 6 hours.
4. Preheat grill over medium high heat and spray with cooking spray. Grill chicken/fish/tofu for about 4-5 minutes per side, or until cooked through. Serve as desired.



How to: Quickie Meal – Grilled Lime Ginger Mahi Mahi


Remember the grilled pineapple salsa I posted a few weeks back?

This fish is DYN-O-MITE with it.


Mahi Mahi has firm, dense flesh that stands up well to grilling.  It’s also a sustainable choice if it is wild caught in the US atlantic (which mine is!).

Wanna know if your seafood choices are sustainable? Check this out!


If you don’t own one already, a microplane/ rasp (the weirdo grater thingy pictured above) should be on your ‘list of kitchen essentials’.

Trust me. You will want to zest citrus fruit for a living.

(In the event you do not have one, a fine cheese grater works).


Making a mess! On our coffee table!

Shhh… don’t tell my neat-freak hubs.


Camera 1.


Camera 2.

(Wayne’s World reference…anyone?)

K, enjoy!



Grilled Lime Ginger Mahi Mahi

Serves 4
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Website Adapted from


  • 2 teaspoons lime zest
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons liquid honey
  • ¼ cup thinly sliced green onions (about 2)
  • 1 clove garlic (minced)
  • 4 portions mahi mahi


When marinating fish or seafood, be mindful of the time.  If your marinade contains any type of acid (citrus juice or vinegar), marinating longer than 20 minutes or so will 'cook' your seafood and it may become tough.


1. Whisk all of the marinade ingredients together in a small bowl.
2. Place fish in a shallow dish or a sealable plastic bag and cover with marinade. Let stand for 15-20 minutes.
3. Transfer mahi mahi fillets to a well oiled grill over medium-high heat (375 - 400 F). Brush the tops with reserved marinade. Grill for about 4 minutes. Turn fillets over, brush with additional reserved marinade and grill for an additional 3-4 minutes.
4. Serve over a salad or with rice and top with your condiment of choice.

How To: Quickie Meal – Thai Kale Salad with Sesame Tofu


We are definitely making up for our long and cold winter – this weekend was hot hot hot! I normally am not one to complain about a beautiful sunny summer day. It’s never a bad thing when you have a drink in hand and a pool to sit by.

However, when your air conditioning breaks in your condo for the umpteenth time and your thermostat is reading 78 degrees, a hot summer day becomes problematic.



And that is when a no cook meal comes in handy. And when I say no cook, I really mean NO COOK. I too was a bit skeptical of eating tofu simply as is. But after enjoying a cold tofu salad at my local sushi spot, I was sold. The sesame seeds add a nice nuttiness to the tofu and once it’s all drenched in the luscious peanut dressing, it really is drool worthy.



The kale just needs a little massage (don’t we all!) before getting topped with all the other goodies. Working in the lime juice, oil, and maple syrup helps to soften the kale and make it that much more tender and enjoyable.



If you like an extra kick, top it with an additional squirt of spicy sriracha. Then drizzle the whole bowl full with the scrumptious peanut sauce if you’re planning to finish it all right away. Keep the sauce on the side for leftover lunches throughout the week. Although, if I had to guess, I would say you may find yourself spooning the sauce straight from the bowl into your mouth. Don’t say I didn’t warn you!


IMG_3789 Even though my air conditioning is yet to be fixed and the temperature is still hovering around 76 degrees, I can still enjoy a delicious dinner without adding to the stifling heat. Now if you’ll excuse me, I’m going to stick my head in the freezer!



Thai Kale Salad with Sesame Tofu

Serves 4
Dietary Vegetarian
Meal type Lunch, Main Dish, Salad
Website Adapted from Minimalist Baker


  • 1 bunch kale (stems removed and chopped)
  • 1 lime juiced
  • 1/2 tbsp olive oil
  • 1/2 tbsp maple syrup
  • 1 red pepper (thinly sliced)
  • 4 radishes (sliced)
  • 2 carrots (peeled and sliced)
  • 1/4 cup cashews (chopped)
  • 1 block extra firm tofu (cut into cubes)
  • 2 tbsp sesame seeds

Peanut Sauce

  • 1/4 cup natural peanut butter
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 1 lime (juiced)
  • 1/2 tsp chili garlic sauce
  • 1/2 tsp sriracha (plus more for garnish if you like things spicy)
  • hot water


This salad keeps well for a day or two, but keep the peanut sauce separate. You could replace any of the vegetables with some sliced cucumber or red onion. The peanut sauce would also be great as a dip for vegetables or spring rolls or drizzled over some grilled chicken.


1. Add kale leaves to a large bowl and drizzle with lime juice, olive oil, and maple syrup. Massage kale with fingers until leaves are slightly wilted and bright green (about 1-2 minutes).
2. Add kale leaves to a large bowl and drizzle with lime juice, olive oil, and maple syrup. Massage kale with fingers until leaves are slightly wilted and bright green (about 1-2 minutes).
3. Place tofu cubes in a large zip lock bag or bowl and toss with sesame seeds until evenly coated.
4. Place tofu cubes in a large zip lock bag or bowl and toss with sesame seeds until evenly coated.
5. Top kale with sliced peppers, radishes, tofu, carrots, and cashews. Drizzle with peanut sauce and serve.
6. Top kale with sliced peppers, radishes, tofu, carrots, and cashews. Drizzle with peanut sauce and serve.
Peanut Sauce
7. Combine all ingredients except hot water. Add hot water about 1 tbsp at a time until sauce is pourable. It took me about 1/4 cup of hot water.
8. Combine all ingredients except hot water. Add hot water about 1 tbsp at a time until sauce is pourable. It took me about 1/4 cup of hot water.


How to: Seasonal Cooking – Sweet Cherry Mojitos


It’s cherry season, and I am absolutely gorging myself this year.  Kudos cherries growers, your harvest is seriously top notch.

I’ve been perusing cherry recipes in search of inspiration all week.  I found loads of intriguing recipes for baked desserts but I haven’t been keen on turning my oven on in this first little heat wave we’re having.


The next logical choice is a recipe with booze.



Remember watermelon mojitos?  They were one of our first recipe posts, now just over two years old!

FACT: It’s high time for a new mojito recipe.


So pitting cherries is a little tedious.  Just a little though.  I counted and it takes about 10 seconds per cherry if you use a pairing knife.  A cherry pitter would be useful but totally not necessary.  At 10 seconds per cherry, you’re looking at about 5 or so minutes to pit a pound.  Not too shabby.

Also, you’ll want to scrub your hands well after the pitting party.  Unless you want to appear as though you’ve been involved in a UFC fight. Or a murder.


Infusing the simple syrup with cherries is genius. It would work with any berry too, even frozen ones if you want to keep it super simple and avoid any prep.


Make sure your mojito drinkers have access to a device (I’m suggesting a spoon here) to extract the booze soaked cherries from the bottom of their glasses once they’ve finished the drink.


Because what kind of jackass silly person would let those go to waste?

DSC_9347Cheers, people!



Sweet Cherry Mojitos

Serves 8
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Website Slightly adapted from the blog Eat, Live Run


Cherry Syrup

  • 1lb sweet cherries (pitted and roughly chopped)
  • ½ cup water
  • ½ cup granulated sugar

Per Mojito

  • 10 mint leaves
  • ½lime
  • 1/4 cup cherry syrup
  • 2oz light rum
  • ice and sparkling water to fill glass


1. In a sauce pan over medium high heat, bring water and sugar to a boil until sugar dissolves. Pour into a bowl over chopped cherries. Refrigerate until chilled, about 2 hours.
2. For assembly, cut ½ lime in to 2 or 3 wedges. Add lime wedges, mint leaves and cherry syrup to a glass and muddle them to release all of the juice from the limes and to breakdown the mint and cherries. Use whatever you have to do the muddling; I used the handle of a wooden spoon.
3. Fill the jar almost to the top with ice, pour rum over ice and fill glass with sparking water.
4. Garnish with additional mint and lime.