Fajita Burgers with Corn on the Cob
by Jes Mostek

Corn on the Cob
by Miss Carroll
serves: 4
  Corn-on-the-cob, classically prepared.
  4 ears   corn
  1 T.   sugar.
    salt (optional)
    butter (optional)
  Fill a large pot half-full with water. Do not add salt when cooking. Place on stove over high heat.
Remove husks (leaves and "silk" strands) from corn.
Carefully place corn in heating water. Sprinkle sugar into water.
Bring water to a full, rapid boil. When corn has changed color from pale yellow to a richer, more vibrant yellow, the corn is done. Drain and keep covered to keep corn hot.

Serve with optional salt and butter.
Fajita Burgers
by Jes Mostek
serves: 8
  Mmm, sizzling fajitas on a no-fuss bun! If you're up for making your own seasoning mix, 1 packet is equivalent to 1 heaping T. of your homemade seasoning mix. Search "Salt Free Taco Seasoning"
  2 lbs.   ground beef
  2   eggs
  1 packet   taco seasoning
  1 packet   ranch seasoning
  1   green bell pepper
  1   yellow bell pepper
  1   red bell pepper
  2   beefsteak tomatos
  1   red onion
  1 c.   sour cream
  1 c.   guacamole
  1 pkg.   whole wheat burger buns
  Combine beef, eggs and seasoning mixes (use an electric mixer to make your life easier). Form beef mixture into 8- 1/4 lb patties. Preheat the grill and grill patties to your desired level of doneness, about 5 min per side.

Meanwhile, slice peppers and onions and grill in a grill basket or on a sheet of aluminum foil on the grill.

Slice, but do not grill the tomatos.

To assemble burgers, Place burger on bottom bun, top with grilled peppers & onions, a slice of tomato and a dollop each of sour cream and guacamole. Top with the top half of the bun and enjoy. Keep a napkin handy!