The lazy days of summer are here, and even though you are on vacation , you still have to eat. Perhaps one of the best reasons to stay in a Hilton Head Vacation Rental is the ability to cook your own meals! I know, I know…many of you are saying “But I am on vacation!!”. While there are over 250 restaurants on the Island to choose from, sometimes it is much more relaxing to enjoy a casual meal around the pool or in the comfort of your vacation rental.
Summers are for barbecuing, and each of the homes and many of the villa complexes represented by Beach Properties of Hilton Head have a BBQ grill. What a perfect combination for a great vacation meal! While hamburgers, hot dogs, and chicken are the usual choices for barbecuing, we thought we would share with you some of our favorite “out of the box” go-to meals on the grill.
- Mexican Street Corn:
If you think you like corn on the cob- you are about to KNOW that you LOVE Mexican Street Corn. This is a little variation to the classic and it makes all the difference. With a layer of mayo slathered on the slightly charred kernels of your grilled corn, rolled in a chili powder, garlic powder, salt, and pepper mixture, then topped with Cotija cheese (or parmesan) and fresh cilantro, this corn is out of this world. Oh! And dont forget to serve with lime wedges to squeeze on top!
Here’s the full recipe and instructions!
- 3 ears sweet corn
- 3 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ½ cup cotija cheese, crumbled (or fresh grated parmesan)
- 3 tablespoons cilantro, chopped
- ½ teaspoon chili powder
- 1 lime, quartered
- First remove the husks from the corn (You’ll like the pretty charred grill marks), and slather on some olive oil and a little salt and pepper. Place the corn cobs right onto the grill and occasionally turn them as you notice the kernels browning, so that the entire cob is evenly cooked.
- Typically the corn takes around 20-25 minutes to full cook. Once you notice the kernels have browned on all sides and the kernels feel softer, remove the cobs and head inside to make your toppings mixture.
- Take some of the mayonnaise and spread it on the cob so that it evenly coats it with a thin layer. Then, on a baking sheet mix the dry ingredients (chili powder, garlic powder, salt, pepper) and have them spread evenly on the baking sheet. Roll each cob in the dry mixture and then top with the grated cheese and cilantro!
- To serve we suggest a lime to squeeze on top to really accent the amazing flavors!
2. Grilled Portabella Mushrooms:
So… That may look like a burger on the grill, but it’s really a portabella mushroom! Whether you need a vegetarian option on burger night, a lighter option, or just love trying something new– these are for you! The best thing about portabella mushrooms on the grill is all of the variations there are– whether throwing some cheese in the cap, or maybe a vegetable medley, these are versatile and delicious!
Here’s the recipe!
- 4 Large Portobello Mushrooms
- 1/4 cup Balsamic Vinegar
- 1/4 Cup Olive Oil
- 4 Cloves Garlic, minced
- 1/2 Teaspoon Fresh Ground Pepper
- 1/4 Teaspoon Salt
- In a large bowl combine the balsamic vinegar, olive oil, minced garlic, black pepper and salt.Then using a spoon lets prep the mushrooms. Remove the “gills” from the mushrooms, if that’s how you prefer them. Using the spoon gently scoop out the “gills” and discard them; rinse the mushroom then place in the marinade.
- Allow the mushrooms to marinate for 30 minutes, or more or less depending on how much time you have– the longer they’re in there, the more flavor! Preheat the BBQ to medium high heat; remove the mushrooms from the marinade and place them on the grill. Grill for until they are soft and tender approximately 5 minuets on each side.
- Remove from the grill and do with them as you please! You can throw them on a bun with lettuce, tomato and onions like a burger, slice them and toss them in a salad, or make them a side to whatever else you make!
3. Cinnamon Sugar Grilled Peaches:
Most people may immediately think of Georgia when they think of peaches, but South Carolina is actually the number one peach producer in the country! This means lots and lots of fresh, juicy peaches, during the summer! This recipe is like an easier version of peach cobbler without all of the hassle!
Here’s the recipe!
- ¼ cup (1/2 stick) salted butter, at room temperature
- 1 Tbsp. + 1 tsp. granulated sugar
- ¼ tsp. cinnamon
- 4 ripe, yellow-flesh peaches, halved and pitted
- vegetable oil
- In a small bowl, whip the butter with a spatula until smooth. Add the sugar and cinnamon and mix well.
- Preheat your grill on medium-high heat.
- Lightly slather the peaches with the oil and place face-down on the grill. Cook until the tops are slightly softened when you touch them. There’s no need to move them or check them, just wait until those tops are slightly soft! Pretty grill marks are also a plus!
- Remove the peaches from the grill and top with a dollop of the cinnamon butter.
- Serve warm, and enjoy! (You could also add some vanilla ice cream to make this dessert even MORE amazing!
Hopefully these unique grill recipes have inspired you– or maybe even made you a little hungry! Let us know if you make any of these and send some photos of your amazing dishes! Plus, if these had you dreaming of a little grilling with an ocean view, head over to our website to find your next great vacation home!