Photo: Lee Harrelson; Styling: Jan Gautro

This right-sized menu allows you to comfortably feed two with no leftovers.
Quick Barbecue Chicken
Spicy corn on the cob*

Coleslaw

March 09, 2010

* Combine 2 teaspoons butter, 1/4 teaspoon salt, 1/4 teaspoon sugar, 1/8 teaspoon chipotle chile powder, and 1/8 teaspoon ground cumin in a small bowl, stirring until smooth. Place 2 ears of corn on a grill rack coated with cooking spray. Grill 15 minutes, turning occasionally. Spread butter mixture evenly over hot corn until melted.

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