Fourth of July Cookout Sides Recipes

Ingredients

• 2 ear of corn (in husk) per guest
• 3 1/2 oz butter, room temperature
• 1/2 teaspoon cayenne pepper
• 1/2 tablespoon of paprika
• 2 minced garlic cloves
• 1 table spoon of coriander, chopped
• 1 teaspoon of salt
• juice of 1 lime.

Directions
1. Soak corn in a large bowl with water for 30 minutes. (Leave husks on to produce steam and prevent the corn from burning while grilling.)
2. Mix seasonings and butter in small bowl.
3. Take corn out of water, and grill it for 20 minutes, occasionally turning.
4. Remove corn from the heat, unhusk, and place into a baking tray to be served.
5. Brush corn with the butter mix before serving.

Ingredients

• 16 oz navy beans
• 1/2 lb bacon, cut into 1/2″ strips
• 1 small onion, chopped
• 1/3 C molasses
• 1/3 C brown sugar, packed
• 1 Tbs Dijon mustard
• 1/3 tsp ground cloves
• 3 1/2 C water, hot

Directions
1. Presoak beans using package directions.
2. Preheat oven to 325°.
3. Drain beans and place into a large mixing bowl.
4. Mix in bacon and onions and transfer mixture to a covered casserole dish or Dutch oven.
5. In medium mixing bowl thoroughly blend molasses, sugar, mustard, cloves, and hot water.
6. Pour over bean mixture and cover tightly.
7. Place in oven and cook for 2 hours.
8. Then, increase heat to 350° and cook for 1 more hour.
9. Beans should be soft and the liquid should be thickened. Return to oven and bake longer if necessary.
10. Serve when ready.

Ingredients

• 6 medium potatoes (can be Idaho, Yukon Gold, or sweet potatoes)
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coarsely ground black pepper
• Dash of seasoning salt

Directions
1. Scrub potatoes, and cut in half lengthways.
2. Lightly brush with oil.
3. Place potatoes, cut side down, in center of cooking grate.
4. Grill for 30 minutes or until tender, turning halfway through grilling time.
5. Combine seasoning salt, garlic powder, and pepper in a small bowl.
6. Sprinkle mixture evenly over potatoes.