September 11, 2014

If this were a perfect world, Dippin' Dots would be readily available on every street corner (is it not the future yet?), Kimye would be a word unrecognizable by humanity, and Bobby Boucher, Jr., would be plying his trade on NFL Thursday night football for our viewing pleasure.

Alas, this crazy world is far from perfect, so for now we'll just have to settle for regular ol' ice cream, more selfies than there are people in Asia, and more college football! It's not a bad tradeoff, really. Except maybe for the selfie part. Anyone want to go halfsies on a Change.org petition so we can make that stop?

Week 3 brings us cupcake tilts aplenty (Wyoming at Oregon—anyone gonna be watching that?), with the lone Top 25 head-to-head game being our marquee matchup. Oh hey, segue! Didn't see you there.

Marquee Matchup: #6 Georgia Bulldogs at #24 South Carolina Gamecocks, 9/13, 3:30 PM ET on CBSThe Ol' Ball Coach isn't likely to be too "cocky" (see what I did there?!) about the Dawgs coming to town, specifically after being absolutely manhandled by Texas A&M in week one. Meanwhile, Georgia are already being hyped up as as the SEC East favorites and a possible playoff team after taking the Clemson Tigers to task in the opening week. And they're also fresh off a bye, which helps. If I was a betting man, I'd take Mark Richt's Bulldogs. Prediction: Bulldogs 28, Gamecocks 13

I asked Georgia alum and fellow Cooking Light staffer Gina Yu what her tailgating menu of choice was while in lovely Athens. The consensus? She and her friends enjoyed beer-broiled brats, homemade pulled pork, and roasted ears of corn on the grill, all washed down with the obligatory Athenian beer of choice. Since I'd be a-maized if Georgia doesn't leave Columbia with a W, here's a recipe tribute to tailgating Athenian-style. If you went to either school, shoot us some recipes that were near and dear to your tailgating experience heart and we may feature them down the road. We've still got plenty of season left. Enjoy the football weekend! 

Grilled Corn on the Cob with Roasted Jalapeño Butter 

  • 1 jalapeño pepper
  • Cooking spray
  • 7 teaspoons unsalted butter, softened
  • 1 teaspoon grated lime rind
  • 2 teaspoons honey
  • 1/4 teaspoon salt
  • 6 ears shucked corn
1. Preheat grill to medium-high heat.

2. Place jalapeño on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

3. Place jalapeño in a small paper bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeño in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeño. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

4. Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeño butter.

CALORIES 124; FAT 5.5g (sat 3g, mono 1.5g, poly 0.7g); PROTEIN 3g; CARB 19.2g; FIBER 2.5g; CHOL 12mg; IRON 0.5mg; SODIUM 113mg; CALC 4mg

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