1. Soak corn in cold water for 1 to 3 hours.
2. Stir together macadamia nut oil and melted butter in a bowl. Season with garlic, rosemary, sage, basil, thyme, salt, and pepper; stir in Parmesan cheese.
3. Drain corn and pat dry. Spread butter mixture evenly over each ear of corn, and place each piece on a square of aluminum foil. Tightly wrap each ear and puncture to allow excess steam to escape while grilling.
4. Preheat an outdoor grill for medium heat. Grill the corn cobs until tender, about 20 to 30 minutes, turning frequently. Remove from the grill and check for doneness; if the corn is not done, continue cooking an additional 5 minutes.

Recipe courtesy of, submitted by Josh and Elizabeth.

Photo Credit: © iStock/Ivan Mateev Cool Watermelon Slushes
By Ilovescream


  • 6 ice cubes
  • 2 cups cubed seeded watermelon
  • 1 teaspoon honey

Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 seconds.

Recipe courtesy of, submitted by Ilovescream.

Photo Credit: © iStock/Monica Boyce Sassy Sangria
By Robin