Grilled Tomato Bruschetta
Heat grill to medium-high. Drizzle tomatoes with olive oil and season with salt and pepper. Grill 2-3 minutes each size, or until tomatoes begin to get soft.
Roughly chop tomatoes and place in a bowl. Drizzle with 1 tablespoon Olive Oil, ¼ tsp. salt and ¼ tsp. pepper. Add torn basil leaves and mix together. Drizzle with balsamic vinegar, if desired.
Serve on grilled or toasted French bread.
Mexican Street Corn (Elote)
Heat grill to medium-high. in a bowl, whisk together the mayonnaise, cilantro, garlic, and chipotle pepper. Taste and season the mixture with salt if needed.
Place the corn directly on grill grates. Grill for about 3 minutes, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
Using a brush or spoon, coat each ear of corn with about 1 tablespoon of the mayo mixture. Sprinkle with additional chipotle pepper, if desired.