Now that you and your grill are accessorized to the nines, it’s time to get your hands dirty and make some insanely delicious food. I have rounded up a collection of the most mouthwatering recipes for you to try out this weekend. Now grab your gingham spatula, whip out your painfully chic turquoise grill, and get to grilling!

Mexican Corn on the Cob from HomeSickTexan:


Makes 4 servings


  • 4 cobs of corn
  • 2 tablespoons of butter
  • 4 tablespoons of mayonnaise
  • 4 lime wedges
  • 1/2 cup of cotija cheese, crumbled
  • Cayenne to taste


  1. In an oven heated at 350, cook corn in husk for 25 minutes.
  2. After taking corn out of oven, let it cool for 5 minutes, and then pull husk layers down, leaving them attached to the base of the cob, which can act as a handle.
  3. If you want to blacken you corn, you can either put it under the broiler for five minutes on each side or hold it over your stove’s gas burner. Be careful to keep the husk away from the flames!
  4. While warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise all over the cob.
  5. Take 1/8 cup of cheese, and sprinkle it on cob, then sprinkle on some cayenne pepper and squirt the lime over the cob.

BLT Burger from

(I needed to throw in an amazing gourmet burger recipe… As you all know, I’m a comfort food kind of gal)



  • 1/4 cup(s) ketchup
  • 1/4 cup(s) light mayonnaise
  • 1 tablespoon(s) yellow mustard
  • 1 1/4 pound(s) lean ground beef
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 8 slice(s) bacon
  • 4 sesame hamburgers buns, split
  • Lettuce, tomato and/or onion, for garnish


  1. Preheat grill to medium-high (or preheat your broiler)
  2. Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
  3. Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
  4. Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
  5. Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.

Grilled Artichokes with Sesame Dipping Sauce from Bon Appetit:



Dipping Sauce
• 1/2 cup mayonnaise
• 3 tablespoons Worcestershire sauce
• 2 tablespoons olive oil
• 2 tablespoons oriental sesame oil
• 1 1/2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon seasoned salt

• 2 tablespoons fresh lemon juice
• 4 large artichokes
• 1/3 cup olive oil
• 1 garlic clove, minced

For dipping sauce:

  1. Whisk mayonnaise, Worcestershire sauce, olive oil, sesame oil, honey, lemon juice, and seasoned salt in small bowl to blend well.
  2. Cover and refrigerate until cold.

For artichokes:

  1. Fill large bowl with cold water; add lemon juice. Cut off stem and top quarter of 1 artichoke. Bend back dark green outer leaves and snap off at artichoke base until only pale green and yellow leaves remain. Cut any dark green areas off base. Cut artichoke lengthwise into 6 wedges. Place artichoke wedges in lemon water. Repeat with remaining artichokes.
  2. Steam artichokes until tender, about 30 minutes. Cool. Remove choke and any purple-tipped leaves from center of artichoke wedges. (Dipping sauce and artichokes can be prepared 1 day ahead. Keep sauce refrigerated. Cover artichokes and refrigerate.)
  3. Prepare barbecue (medium-high heat). Stir olive oil and minced garlic in small bowl to blend. Brush garlic oil over artichokes. Sprinkle artichokes with salt and pepper. Grill artichokes until slightly charred, turning occasionally, about 8 minutes.
  4. Transfer artichokes to platter and serve with dipping sauce.

Grilled Sea Bass from Saveur:



• 3–4 branches fresh thyme, leaves only
• 8 tbsp. butter
• 1/2 small lemon, cut into 8 wedges
• 1/2 small yellow onion, peeled and cut into 8 wedges
• 4 1-lb. sea bass, cleaned
• Salt and freshly ground black pepper
• 2 bay leaves


  1. Preheat a grill, using grapevine cuttings or charcoal. Mix thyme and butter together in a small bowl.
  2. Trim fins off sea bass. Rub cavities and gills with salt and pepper. Stuff each cavity with 2 lemon wedges, 2 onion wedges, half a bay leaf, and one-quarter of the thyme butter.
  3. Grill fish over hot coals until skin is blistered and flesh flakes, 10–12 minutes per side.

Pizza on the Grill from AllRecipes:



• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 pinch white sugar
• 2 teaspoons kosher salt
• 1 tablespoon olive oil
• 3 1/3 cups all-purpose flour
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil
• 1/2 cup olive oil
• 1 teaspoon minced garlic
• 1/4 cup tomato sauce
• 1 cup chopped tomatoes
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers
• 2 cups shredded mozzarella cheese
• 4 tablespoons chopped fresh basil


  1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  2. Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  3. Brush grill grate or pizza stone with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.

Note: If you’re in a pinch, you can always buy pizza dough from the store – no shame in shortcuts and Whole Foods makes some great doughs!

Grilled Pineapple with Brown Sugar, Coconut and Rum from Epicurious:



  • 1/2 cup sweetened flaked coconut
  • 1 (3 1/2-to 4-pounds) pineapple, peeled
  • 1/2 cup packed dark brown sugar
  • 1/4 cup dark rum
  • 2 teaspoons curry powder (preferably Madras)
  • 1 tablespoon fresh lime juice


  1. Toast coconut in a small heavy skillet over medium heat, stirring frequently, until golden-brown, about 5 minutes.
  2. Cut pineapple crosswise into 8 slices (about 3/4 inch thick) and core slices. Stir together remaining ingredients in a shallow glass baking dish and add pineapple in 1 layer, turning to coat evenly. Marinate, turning occasionally, 30 minutes.
  3. Prepare a gas grill for direct-heat cooking over medium-high heat.
  4. Oil grill rack. Grill pineapple (reserve marinade), covered, turning once, until grill marks appear and pineapple is heated through, about 4 minutes. Serve pineapple with marinade and sprinkle with toasted coconut.

Note: Extra yummy with vanilla ice cream!

Burgers with Onion Dip & Potato Chips from Real Simple:

This one might not be for everyone, but it’s my pregger fantasy come true!



  • 1 1/4 pounds ground chuck (85 percent lean or less)
  • kosher salt and black pepper
  • canola oil, for the grill
  • 4 soft onion rolls, split
  • 1/2 cup onion dip
  • 4 leaves Bibb lettuce
  • 16 bread-and-butter pickle chips
  • 1 cup ridged potato chips


  1. Heat grill to medium-high. Form the beef into four ¾-inch-thick patties. Use your fingers to make a shallow well in the top of each patty. (This will prevent overplumping during cooking.) Season with a total of ½ teaspoon each salt and pepper.
  2. Oil the grill and cook the patties with the wells facing up for 4 to 5 minutes. Flip and cook until an instant-read thermometer inserted in the center registers 155° F for medium, 4 to 5 minutes more.
  3. Meanwhile, grill the rolls until toasted, 1 to 2 minutes. Dividing evenly, spread the rolls with the onion dip. Form sandwiches with the rolls, burgers, lettuce, pickles, and potato chips.

Is your mouth watering yet?

What are some of your favorite recipes to throw on the grill? Share them with me in the comments below, and have a happy (and safe!) Memorial Day Weekend!!



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