Happy summer! We’re looking forward to getting outside and spending time hanging in the backyard over the long weekend. Of course, it’s not Memorial Day without a cookout. Hamburgers and corn-on-the-cob are classic options of course, but we have a few ideas if you’re looking to freshen up your menu!

Grilled Veggie Snack Tray w/ Creamy Vegan Avocado Dip & Corn Dippers

On what’s usually a sweltering day in many parts of the country, light, fresh foods are the way to go. In addition to the fruit salad and corn-on-the-cob, we like to do a grilled veggie tray (with some pineapple thrown in because grilled pineapple is ah-maz-ing). One thing we love about this snack is that it’s easy to scale to however many people you’re celebrating with. If it’s just your immediate family, do a small tray, but if your friends and neighbors stop by, toss more veggies on the grill and double up on the dip! (Also, once you try this creamy avocado dip you may never go back to regular guac.)

Ingredients

For the dip:
3 large avocados
¼ cup full-fat coconut milk
Juice from 1 lime
1 teaspoon garlic powder
½ teaspoon Tabasco sauce
1 teaspoon spicy brown mustard
1 tablespoon fresh cilantro, chopped
1 teaspoon sea salt

For the veggies (these are delicious and easy, but add your favorites!):
1 bunch thick asparagus
1 red pepper, cut into thick slices
1 small zucchini, sliced
½ pineapple, sliced
3 tablespoons extra virgin olive oil (or olive oil spray)
Kosher salt and pepper to taste

For serving:
1 or 2 bags of your favorite Heirloom Corn Dippers!

Directions

Make the dip: Add the avocados to a bowl and mash with a fork. Add the coconut milk, lime juice, Tabasco, mustard, garlic powder, onion powder, cilantro and sea salt and mix to combine. Garnish with more cilantro if you like.

Grill the veggies: Heat grill to medium heat (about 350 F). Brush all of the veggies and pineapple very lightly with olive oil and sprinkle with kosher salt and pepper. Grill veggies for a few minutes on each side until lightly charred.

Serve: Place dip in the center of a platter and arrange veggies and Corn Dippers around it for nibbling.

Chicken Dippers Bites

On summer holidays like Memorial Day, we often find ourselves grazing constantly from noon to midnight, rather than actually sitting down to a meal. These Corn Dippers bites are perfect for popping in your mouth in between rounds of cornhole.

Tip: Mix up the marinade and let the chicken soak in it overnight for extra flavor and less work on picnic day.

Ingredients

8 ounces boneless, skinless chicken breast
1 tablespoon extra virgin olive oil
2 teaspoons orange juice
½ teaspoon light chili powder
½ teaspoon cajun seasoning
Salt and pepper to taste
2 teaspoons mayonnaise
1 teaspoon spicy brown mustard
½ cup of your favorite fresh or store-bought salsa
3 radishes, very thinly julienned
3 ounces sprouts or microgreens
1 bag Lime Zest Corn Dippers

Directions

1. In a medium-sized bowl, mix olive oil, orange juice, chili powder, cajun seasoning, salt and pepper. If your chicken breasts are much thicker on one end, pound to flatten out. Toss chicken in mixture. Marinate at least 30 minutes in the fridge.
2. Heat grill to medium heat (about 350 F). Place chicken on grill and cook without moving for 7-8 minutes. Flip and cook 7-8 minutes on the other side. 
3. Remove from heat and allow to rest 3-5 minutes before cutting into 1-inch chunks.
4. Add chicken, mayo and mustard to a food processor and pulse until well-combined. (Alternatively, shred the chicken and then mix in mayo and mustard).
5. Fill Corn Dippers with chicken mixture and then top with a dollop of salsa, radishes and greens. Enjoy!

Foil Packet Fajitas & Dippers Salad

What’s easier than wrapping chicken and veggies in aluminum foil and tossing them on the grill? Your meal is ready in minutes and there’s almost no cleanup to do! We love doing foil pack fajitas like this because it’s easy for everyone to customize their pouch to their own spice preferences or dietary restrictions, if necessary. We like to serve them over Heirloom Corn Dippers for some nachos-meets-taco salad deliciousness.

Ingredients

1 ½ pounds boneless, skinless chicken breast (cut into ½-inch strips)
2 bell peppers (cut into ½-inch strips)
1 red onion (cut into ½-inch strips)
Juice from 1 lime
2 tablespoons chili powder
2 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
1 bag Sea Salt Corn Dippers
Your favorite toppings, such as: Shredded cheese, sour cream, guacamole and pico de gallo

Directions

1. Heat grill to medium-high heat (about 400 F).
2. Place chicken, peppers and onions in a large bowl. Add lime juice and all seasonings. (Use more or less chili powder to adjust to your taste.) Toss to coat.
3. Lay out six large sheets of heavy-duty aluminum foil (or double sheets of regular foil). Coat foil with cooking spray or brush with vegetable oil. 
4. Scoop chicken and veggies into the center of each piece of foil. Fold foil tightly to form secure packets. 
5. Grill 10-12 minutes, flipping halfway through, until chicken is fully cooked and vegetables are tender. 
6. Open packets and transfer contents to plate, or eat right out of the foil! Load with Corn Dippers and all your favorite fajita toppings like cheese, sour cream, guacamole and pico de gallo. Enjoy!