Recipe: "You name it, we'll grill it"

CHARLOTTE, NC (WBTV) - Grilled Corn

Inspired by LongHorn Steakhouse


Fresh ear of corn


Your Favorite Seasoning


·         First start with a nice, fresh ear of corn (Note: Select corn with a moist stem, and glossy, pale yellow silk.)

·         Take the husk and pull it back.

·         Place it on the grill with a low-heat.

·         Give corn a quarter turn about every 5 to 6 minutes. Full grilling should take about 20 minutes.

·         Brush corn with butter and finish with your favorite seasoning.

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Grilled Watermelon Wedge Salad

Inspired by LongHorn Steakhouse


LongHorn Steakhouse's Grilled Watermelon Wedge Salad – Flash-grilled fresh seedless watermelon brushed with honey and chilled. With romaine, kale, quinoa and goat cheese tossed in a lemon vinaigrette and finished with a balsamic drizzle.


Grilled watermelon

Goat cheese crumbles

Cooked quinoa

Lemon vinaigrette (recipe below)

Chopped romaine lettuce

Chopped kale

Balsamic drizzle


·         Start with fresh watermelon, cut into wedges. Make sure your grill grates are already rubbed down with canola oil so your food doesn't stick.

·         Brush a light coat of honey on your watermelon slices.

·         Place slices on the grill. Cook the slices for 10-15 seconds on one side, until grill marks appear. Only grill one side.

·         Build salad base with fresh, hand-chopped kale and romaine. Add cooked quinoa and goat cheese crumbles.

·         Mix with the Lemon Vinaigrette.

·         Top with grilled watermelon and finish with a balsamic glaze drizzle.

Lemon Vinaigrette


½ cup extra-virgin olive oil

4 tablespoons freshly squeezed lemon juice

1 small clove of minced garlic (roughly 1 teaspoon)

Salt to taste

Coarsely ground black pepper to taste

Whisk together olive oil, lemon juice and garlic. Add salt and pepper; whisk together to combine.

Grilled Strawberry Pound Cake

Inspired by LongHorn Steakhouse


LongHorn Steakhouse's Grilled Strawberry Pound Cake – Grilled pound cake with strawberries, raspberries and blueberries.


Pound Cake

Extra Virgin Olive Oil




Whipped Cream



·         Start by slicing your pound cake into even slices.

·         Lightly coat pound cake with extra virgin olive oil.

·         Place pound cake slices on grill for about 30 seconds – or until you achieve grill marks.

·         While that's grilling, mix together strawberries, raspberries and blueberries with some mint and sugar.

·         Cover pound cake with berries and top with whipped cream.

Grilled Bananas Foster

Inspired by LongHorn Steakhouse


Bananas – 4 yellow, firm, unpeeled

Butter – 1 stick, unsalted

Light Brown Sugar –1 cup

Cinnamon –1 teaspoon

Dark Rum – ½ cup

Banana Liqueur – ¼ cup

4 Large Scoops of Ice Cream or 4 Large Slices of Cheesecake

Melted butter for brushing bananas


·         Turn grill to med-high heat. Place a 10" sauté pan on one side of grill to pre-heat.

·         Leaving skin intact, cut bananas in half. Then cut each half lengthwise into quarters.

·         Place bananas on sheet pan, cut side up, and brush each with melted butter.

·         Place bananas cut side down (still in peels) and grill 5 minutes until grill marks can be seen.

·         While bananas are grilling, place stick of butter into sauté pan.

·         When butter is melted, add brown sugar and cinnamon. Heat until sugar dissolves.

·         Remove grilled bananas and remove skins. Place all banana pieces into the sauté pan.

·         Carefully add rum and banana liqueur to the sauté pan.

·         Using a grill lighter, light the alcohol and let cook until the flame dies.

·         Evenly distribute hot sauce and bananas over 4 dishes of vanilla ice cream and serve!

Note: Rum and Vanilla extracts may be substituted for alcohol.

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