I can’t begin to tell you how happy I am to have a backyard again… After spending years living in brick apartment buildings, I’ve been soaking up every second I can outside! It feels like a luxury being able to sit under a tree with a book without having to get in my car and drive to a park. Jeff and I have also been learning how to grill! He found a perfectly good Weber grill on Craigslist, cleaned it up, and we’ve been grilling up burgers and veggies over the past few weeks.
Our friends Kelly and Pat came to visit from Toronto this past weekend. Kelly is one of my nearest and dearest friends in the world, and her culinary knowledge and talent never ceases to amaze me! Before I met Kelly, the only green vegetable I ate was iceberg lettuce. So I blame my current, much, MUCH more sophisticated palate on her.
Her visit coincided with an invitation from OXO to participate in their #WhatAGrillWants blogger campaign, which was perfect because Jeff and I invited a bunch of people over for a cookout. OXO sent a bunch of new grilling tools to try out – a bladed meat tenderizer, a little salad dressing shaker, a corn stripper, a silicone basting brush, and 16 inch tongs.
I’m not quite sure what Kelly and Jeff are thumb wrestling over, but it was a fun moment in the kitchen as we prepared everything for the grill! Using a bladed meat tenderizer was interesting… I grew up with my mom and grandmother using a fork to do it, so I wasn’t quite sure how beneficial this tool would be. With 50 blades in the OXO bladed meat tenderizer, we sure saved some time! This tool is used like a stamp, and you have to push down really hard to get the blades through the meat. (With 50 blades in a tool, I’m GLAD it takes some muscle to press it down!)
OXO also sent a super cute and handy little salad dressing shaker, which we used to make a marinade for the pork.
I love this salad dressing shaker! You can’t really see it in the photo, but one side of the cup has measuring lines for cups, and the other has lines for ounces. And the cap has an airtight, leakproof seal, so it’s perfect for shaking up salad dressings or marinades. I wouldn’t hesitate bringing this to other cookouts or picnics!
While the pork marinaded, I decided to throw together a Cajun-style grilled corn salad. I looooove Mexican-style corn on the cob, but don’t really enjoy the mess that comes along with eating it. And I’ve been dying to use this delicious Cajun spice blend I picked up at the New Orleans School of Cooking during a recent vacation.
Onto the grill the corn went. We turned the corn every couple of minutes, and left them on the grill just long enough to get a nice, charred look. The OXO tongs came in really handy here – the tips don’t have sharp edges like a lot of other grill tools, so later on when we grilled other veggies wrapped in foil, Jeff didn’t accidentally poke holes through the foil with the tongs.
Then we got to use my favorite tool out of the whole kit – the corn stripper. This tool is so easy to use! There’s a blade on the bottom, which cuts the kernels off the cob, and they collect inside a little cup attached to it instead of spilling all over the place.
Once all the kernels were shed, I mixed in cheese, a tiny bit of mayonnaise, garlic, the Cajun spice mix, and some fresh green onions from our garden to create the corn salad. You can get the recipe at the bottom of this post! It’s a super easy cookout recipe everyone will love. It can be served warm right off the grill or chilled. I made a little more this week with an ear of leftover corn, and tossed it in with a regular salad. So good!
Anyway, the tongs came in handy again when it was time to put the pork on the grill. The basting brush was pretty cool to use as well – there are gaps in the center bristles that trap liquids, so we were able to spread a lot more marinade on the roasts.
It was so fun cooking outside with wonderful friends we don’t get to see very often. It’s just what we do. Thanks to OXO for making our cookout a little more fun and easy!
Disclaimer: This is a sponsored post for OXO, and I received the grill tools from them for free. No other compensation was provided, and opinions here are my own.
- Vegetable oil (for the grill)
- ½ cup Pecorino Romano grated cheese
- 1 tablespoon mayonnaise
- 4 teaspoons lime juice
- 1 medium garlic clove, minced
- ¾ teaspoon Cajun spice blend (or chili powder)
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- green onions, sliced thin
- 6 large ears of corn, husks removed
- Turn all the burners on high and allow the grill to become very hot.
- Once you scrape the grate clean, oil it by dipping a paper towel in vegetable oil. Use tongs to oil the grate!
- Place the ears of corn on the grill, turning them every 2 minutes or so until the kernels start to char.
- Combine the cheese, mayonnaise, lime juice, garlic, Cajun spice mix (or chili powder), black pepper, and salt.
- When the corn is done, allow to cool for a few minutes. Using the OXO corn stripper, remove the kernels from the cob and empty the container into a medium mixing bowl.
- Toss in the cheese, mayo, and spice mixture and mix until the corn kernels are coated. Top with green onions, to taste.