Not only is this family picnic the cutest thing we have ever seen but it comes with the perfect recipe for the Fourth of July as well! Sarah of Emma Mag put together the shoot with her beautiful fam and cooked up some yummy chile lime corn for the affair. Lucky for us, she shared the pics AND the recipe!
We really just wanted to have a relaxed effortless day at the lake and incorporate easy picnic foods that would do well regardless of temperature. This charred chile lime corn absolutely fits the bill, because it is both great served hot off the grill or a few hours later pulled from a picnic basket. We also brought along a summery rosé, fruit, cheese, bruschetta mix and crusty bread. All the makings of a perfect picnic. Add fireworks, and I can’t imagine a better 4th :).
Charred Chile Lime Corn
- juice from 2 limes plus lime wedges for serving
- 1/4 cup olive oil
- kosher salt + freshly ground black pepper to taste
- 1 Tbsp honey
- Cayenne pepper to taste
- 6 ears of corn
- 2 strips cooked bacon, torn or cut into crumbles
- small handful fresh cilantro
- Whisk together lime juice, olive oil, salt, pepper, honey, and cayenne.
- Peel back corn husks, leaving them attached at the base of the ear. Remove silk. Brush lime and olive oil mixture generously over the cobs then pull husks back over corn.
- Heat the grill to medium high and brush grate with oil.
- Arrange ears on grill and cook covered until grill marks form, about 15-20 minutes, turning occasionally.
- Remove husks and serve sprinkled with bacon, cilantro, and a fresh squeeze of lime.