Charred, Chilled & Churro’d

July 23, 2026

By Lydia Zerby 

Fire up the grill, then cool things down — this menu is all about bold contrasts and big flavor, bringing together smoky, caramelized bites with crisp, refreshing sides and a sweet finish that steals the show. We’re leaning into the magic of high heat with roasted cauliflower that’s deeply golden and packed with flavor, plus street corn pork chops that taste like summer on a plate. The Peruvian beef kabobs bring a vibrant, savory punch, while a chilled edamame and butter bean salad balances it all with freshness and texture. And just when you think it can’t get better, a creamy churro milkshake swoops in — cinnamon-sugar bliss in a glass. It’s a lineup made for backyard gatherings, easy entertaining or any night you want to turn up the flavor. Smoky, cool and just a little indulgent — this is summer.

Roasted Cauliflower, Butter Bean and Edamame Salad

Salad
• 1 medium cauliflower, cut into 2-inch florets (about 7 cups)
• 2 tablespoons vegetable oil
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• 4 cups of your favorite greens
• 1 can (15 ounces) butter beans, drained and rinsed
• ½ cup thinly sliced celery
• ½ cup pitted green olives (about 10), sliced in half
• ¾ cup edamame, shelled, cooked according to package directions
• 2 to 3 tablespoons toasted sliced almonds
• Basil leaves
Dressing
• 4 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh basil leaves
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon minced garlic
• Kosher salt and black pepper to taste

Arrange a rack in the middle of the oven and heat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.

For the salad, place cauliflower florets in a large bowl. Drizzle oil over florets and gently toss to combine. Season with salt and pepper. Transfer to the prepared baking sheet. Bake, turning halfway through, until golden and tender, 20 to 24 minutes.

While the cauliflower is roasting and before assembling the salad, prepare the dressing. Place the olive oil, lemon juice, basil, Dijon mustard, honey and garlic in a Mason jar with a tight-fitting lid. Shake to combine. Adjust flavor with salt and pepper.

To assemble the salad, arrange the greens, beans, celery and olives in a large, shallow bowl. Pour half the dressing over the mixture and toss gently to combine. Top with the cooked cauliflower and edamame; add remaining dressing. Toss to combine. Top with sliced almonds and garnish with basil.

Serves 4–6, Total yield: 9 cups

Photo and recipe credit: The Soyfoods Council

Street Corn Pork Chops

• 6 (1-inch thick) boneless pork chops
Street Corn Topping
• 4 cobs corn, husked
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon smoked paprika
• ¼ cup chopped cilantro
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped jalapeno
• ¼ cup cotija (or feta) cheese
Pork Chop Seasoning
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Preheat the grill to medium-high heat.

Place the cobs of corn directly on the grill plates to give them a little char. Rotate about every 1–2 minutes or until golden brown on all sides. Remove from the grill and cut the corn off the cobs and let cool.

In a small bowl, combine the remaining street corn salad ingredients. Stir in the corn and set aside until the pork chops are ready.

In a small bowl, combine the pork chop seasoning ingredients and stir until combined.

Sprinkle the mixture onto the pork chops, making sure to coat both sides.

Place the pork chops on the grill and let cook for 4–5 minutes.

Flip the pork chops 5–7 minutes, or until the internal temperature reaches 145 degrees F.

Remove the pork chops from the grill and let rest for 5 minutes. Serve each pork chop with a large spoonful of the street corn salad and additional cheese, if desired.

Servings: 6

Photo and recipe credit: Iowa Pork Producers Association

Peruvian Steak Kabobs

• 2 pounds beef Inside Skirt Steak, pounded 1/8 to 1/4-inch thick
• 1 zucchini, thinly sliced lengthwise 
• 1 yellow squash, thinly sliced lengthwise 
Sauce and Marinade
• 4 limes, juiced
• 1 cup canola oil
• ½ cup red wine vinegar
• 1 small Spanish onion, peeled and quartered
• 1 tablespoon garlic, minced
• 1 tablespoon paprika
• 1 tablespoon salt
• 1½ teaspoons ground black pepper
• 1½ teaspoons dried oregano leaves
• ½ teaspoon ground chiles de arbol
Cowboy Steak And Roast Rub
• 1 teaspoon sweet paprika
• ¾ teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt (optional)
• ¼ teaspoon pepper

In a food processor or blender container, combine lime juice, oil, vinegar, onion, garlic, paprika, salt, pepper, oregano and ground chiles de arbol. Blend together until smooth; set aside. 

Add half of marinade in a food-safe plastic bag. Add beef, zucchini and squash. Close bag securely and marinate in refrigerator 30 minutes to 1 hour.

Alternate threading beef and vegetables onto metal skewers. Sprinkle with steak and roast seasoning.

Place kabobs on grill over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning once. Remove from grill.

Serve kabobs drizzled with remaining reserved sauce.

Servings: 8

Photo and recipe credit: Beef. It’s What’s For Dinner.

Caramel Churro Milkshake

• ¼ cup milk
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon
• 3 scoops vanilla bean ice cream
• Whipped cream
• Caramel sauce, optional
• Cinnamon sugar twists

Blend milk, brown sugar and cinnamon until combined. Add the ice cream and blend again. 

Pour into a chilled glass. Top with whipped cream, caramel and crushed cinnamon sugar twists.

Servings: 2

Photo and recipe credit: usdairy.com