Double Star Status from Camping

Chez went out to explore the wilds of Illinois the last weekend of July but while he was there he had to eat... and thus two Star Recipes made their debut under the trees. The first is a veggie must that is so simple as to be laughable and yet so good as to be the ONLY way you will ever eat corn on the cob ever again and the second is our new favorite way to do bacon...Mmmmm, bacon.

Chili Lime Corn on the Cob

Ingredients

• 4 ears corn, in husk
• 3 tablespoons unsalted butter, at room temperature
• 1 teaspoon lime zest
• 1 tablespoons lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon granulated garlic
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper

Directions
In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside. Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes.
Make sure to weigh down the ears so that they are fully submerged.
Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling).
Serve immediately.
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Brown Sugar Cayenne Bacon

Ingredients

• 1/4 cup light brown sugar
• 1/2 teaspoon cayenne
• 1/4 teaspoon fresh ground black pepper
• 1/2 pound thick-cut bacon, 8 slices

Directions
Preheat the oven to 375 degrees F. Mix brown sugar, cayenne, and black pepper together in a medium bowl. Add bacon and toss. Line a baking sheet with a wire rack and lay bacon on the rack. Pat any remanding spice mixture on the bacon. Put the baking sheet on the top rack of the oven and bake until crisp, about 15 minutes. Remove from the oven to a serving dish and let cool slightly before serving.