Summer Recipes Using Gourmet Salt
Bring on the sunshine, warm lazy days, swimming, and barbecues with family and friends. While the days are long, the season is short- so embrace the heat, and make it a summer to remember. We’ve pulled together a few of our favorite summer barbecue recipes using our gourmet salts. From a snack, appetizer, main dish and dessert, you’ll want to use our gourmet salts in all of your dishes. These recipes are quick, easy, and delicious. They are sure to become family favorites, and leave plenty of time for outdoor summer fun.
Mexican Street Corn
Elotes, or Mexican Street Corn is a popular snack and a food truck favorite across Mexico and the U.S. Our quick and easy recipe adds a delicious twist to your weekend barbecue. Our recipe is for four servings, but you may want to double it as most people will say “Yes Please!” to seconds.
- 4 ears corn
- ½ cup mayonnaise
- 1½ cups sour cream
- ¼ cup freshly chopped cilantro
- 1 cup freshly grated Parmesan
- Salt Cellar Lime Citrus Sea Salt
- Red chili powder, to taste
Remove the husks of the corn leaving the core attached. Grill the corn turning once on a hot grill or cast iron pan until it starts to get slightly charred. In a small bowl mix the mayonnaise, sour cream and cilantro. Remove the corn from the grill and slather with the mayonnaise mix. Sprinkle the Parmesan over the corn as thick as you’d like. Sprinkle with Lime Citrus Sea Salt and a dash chili powder.
Grilled Espresso Rub Steak
Everyone loves a good grilled steak. One of our favorite recipes is our grilled espresso rub on steak. This simple rub brings out the flavor of any cut of meat like none other! If you’re looking for a way to spice up your steak flavors, sprinkle some of our Espresso-Infused Sea Salt. It won’t disappoint!
- 4 beef Tri-Tip Steaks, cut 1 inch thick (about 6 ounces each) or star of your choice
Espresso Salt Rub:
- 2 tablespoons Salt Cellar Espresso-Infused Sea Salt
- 1 tablespoon garlic pepper
- 2 teaspoons brown sugar
- 1 teaspoon ancho chili powder
Combine espresso rub ingredients in small bowl; press generously onto steaks. Discard any remaining seasoning mixture. Place steaks in glass dish. Cover and refrigerate 1 hour. Place steaks on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks into slices. Serve and enjoy.
Spicy Jalapeno Margarita
There’s no time like the present to tune up those cocktail making skills. Try out this Margarita recipe at your next BBQ. Ingredients:
Cut a Jalapeno pepper the long way and slide the slices into your favorite tequila. If you are really into spice, do two peppers. (Just try to omit the seeds) You’ll need to wait a few hours for the heat to infuse into the tequila. Squeeze the orange, the lemon and one lime, combine the juices and set aside. Sprinkle a spoonful of Salt Cellar Jalapeno Sea Salt onto a small plate. Salt the rim of the glass by wiping a lime wedge across the rim and then flip the glass upside down and press onto the salt plate. In a second glass combine ice, 3oz tequila, 1 oz of fresh juice. Shake the drink and pour it into the salt rimmed glass. Top off with soda water and garnish with a lime. Now you are ready for sunset!
- 1 or more Jalapeno peppers
- Silver tequila.
- 1 orange, 1 lemon and 2 limes
- Soda water
Salt Cellar Jalapeno Sea Salt
What would a summer barbecue be without S’mores to top off the day? This twist on an old favorite adds a bit of salt and vanilla to dress up the classic summer treat with an upscale flair. Serve these at the end of your barbecue for a sweet and salty ending to a perfect summer day.
- One Box Graham Crackers
- One Bag Marshmallows
- Milk Chocolate Candy Bars
- Salt Cellar Black Vanilla Artisan Salt
Toast marshmallows over campfire. Assemble S’mores with a graham cracker, the toasted marshmallow, sprinkle Salt Cellar Black Vanilla Artisan Salt. Top with a piece of chocolate and finish with an additional graham cracker.