The long 4th of July weekend is here!  Independence Day is a time we celebrate the founding of our nation with fireworks and big summer plans.  Everyone has plans with family and friends.  Some people are traveling out of town, some are trying to stay cool at home.  Plans for pool parties and BBQs are in full swing.  With our own plans in our thoughts, we thought we’d share a couple of recipes you might enjoy trying out!

Grilled Corn On The Cob
8 medium ears of sweet corn
1/2 cup butter, softened
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1/2 teaspoon salt

Soak corn in cold water for 20 minutes.  Meanwhile, in a small bowl, combine the butter, basil, parsley and salt.  Carefully peel back corn husks to within 1 inch of bottoms.  Remove silk.  Spread butter mixture over the corn.
Rewrap corn in husks and secure with kitchen string.  Grill corn, covered, over medium heat for 20-30 minutes or until tender, turning occasionally.  Cut strings and peel back husks.  Enjoy warm!

Marinated Flank Steak
1 1/2 pounds flank steak

Marinade Ingredients
1/2 cup cooking oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 clove garlic, minced
1/4 teaspoon pepper

Combine marinade ingredients in a shallow container.  Place steak in marinade, turning to coat completely.  Marinate covered in the refrigerator for at least 4 hours or overnight.  Remove steak from marinade and place on cooking grate.  Cook 5 minutes on each side so it is browned on the outside but still medium-rare in the center.  Cut steak diagonally across the grain into thin slices before serving.

Whether you are doing the cooking or enjoying someone elses cooking this weekend, have a great weekend celebrating Independence Day!