1. Mix mayonnaise, paprika, lime peel and red pepper in small bowl. Cover. Refrigerate until ready to serve. Remove husks and silk strands from corn.
2. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred, turning occasionally.
3. Spread corn with mayonnaise mixture. Sprinkle with cheese. Serve immediately.
Spray a grill rack with nonstick spray and grill burgers over medium-high heat until a thermometer inserted in the center of each burger registers 165Â°F, 7-8 minutes on each side.
VARIATION: For a slight variation, you can substitute ricotta cheese for the zucchini.
Place cooked pasta and prepared vegetables into a large bowl.
For dressing, combine ingredients and mix well. Pour over pasta and vegetables. Cover and chill for 2-24 hours.
VARIATION: Make it a one dish meal, add cubed ham and peas.
Divide mixture between two double thicknesses of heavy-duty aluminum foil. Fold foil around mixture and seal tightly.
Grill, covered, over medium heat for 40-45 minutes or until potatoes are tender, turning once.
Open foil carefully and allow steam to escape. Serve with sour cream, if desired.
Cut chicken into 1 1/2 inch pieces; add to bag. Seal and refrigerate for 1 1/2 to 2 hours.
Drain, discarding marinade. Thread chicken with vegetables alternately on skewers. Baste with reserved marinade. Grill over hot coals for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken is done.
For dressing, mix all ingredients well in a blender. Pour over salad.
NOTE: Only dress the greens you will be using and refrigerate the remaining dressing for later use. This will keep the lettuce from wilting.
Cut bread into slices without cutting all the way through.
Mix all ingredients together.
Spread on one side of each slice of bread; wrap in foil and place in oven for 45 minutes.