You can’t go wrong with chicken tenders, corn fritters, and watermelon pops, says Sandy Gluck in Everyday Food. Together they add up to “the
perfect summer meal for every member of the family.” Both the chicken and the pops can also be made ahead of time. Though ready-made barbecue sauces range from mild and sweet to fiery hot, a milder variety
works best for this recipe.
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Barbecued Chicken Tenders
Vegetable oil, for the grates
1-1/2 lbs chicken tenders
Coarse salt and ground pepper
3/4 cup store-bought barbecue sauce
Heat grill to medium-high; lightly oil grates. Place chicken in medium
bowl; season with salt and pepper. Pour 1/4 cup barbecue sauce over chicken; toss to coat. Divide remaining barbecue sauce between two bowls (¼ cup each); use one for basting and the other for serving.
Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes total. Remove chicken from grill; serve with reserved serving sauce. Serves 4.
Corn Fritters
3 ears corn, husks and silk removed
1/3 cup milk
1 large egg
1 tsp sugar
1/2 tsp baking powder
Coarse salt and ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tbsp vegetable oil
Sour cream (optional)
Preheat oven to 200 degrees. Remove kernels; cut off tip of each cob; stand in wide, shallow bowl. With sharp knife, slice downward to remove kernels. Add milk, egg, sugar, baking powder, 1/2 tsp salt, and 1/4 tsp
pepper; mix. Fold in cornmeal and flour.
Line rimmed baking sheet with paper towels. In large nonstick skillet, heat 1 tbsp oil over medium heat. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired. Serves 4.
Watermelon Pops
6 cups cubed seedless watermelon, rind removed (from about 4-1/2 lbs of watermelon)
1 to 4 tbsp sugar, depending on sweetness of watermelon (optional)
Working in batches, place watermelon and sugar (if using) in a blender. Purée until completely liquefied, stirring watermelon as necessary so all cubes are blended and mixture is smooth. Pour into 12 3-oz icepop molds or plastic cups. Insert sticks or wooden spoons into purée, and freeze until solid, at least 8 hours. Makes 12.
