Need some ideas for Labor Day grilling? Here are two.

The last hurrah of summer is almost here.

Does it seem like Labor Day is eight days away? Yes, where did July and August go? They are a blur, like most things since COVID-19 hit. No summer vacation, no visiting friends, staying home, etc., etc. Yet, Labor Day is Sept. 7.

How are you spending Labor Day? Who is firing up the grill? Or maybe setting the slow-cooker for a care-free meal so that you can lounge in the sun or by the pool? We still can’t have large gatherings, such as backyard barbecues. If you attend a small gathering, remember no more than 10 in a group and everyone masked.

It is a different time that I really do not enjoy. I want to jump in my Rogue and hit the road, but it is not that easy.

Like I said in last week’s column, getting back into the swing of school, extracurricular activities and all that goes with those has taken its toll on me. I am frustrated that my freedom is limited. I cannot seem to get my jobs, chores and chauffeuring done on time. I guess because I need a freedom break. Stress, got to love it.

Well, give yourself a break on Labor Day, providing you don’t have to work. Set up the grill or grab the slow-cooker and/or both. I like to have baked beans or a side dish going in the slow-cooker while I am grilling.

One side that I am hooked on is Mexican street corn. I have enjoyed it in Texas and Mexico, but now is popping up on Coast menus. Since most of my family likes corn, street corn gives them a new taste. I am trying out new tastes and flavors on Lilly right now. Nothing against chicken and Mandarin oranges, but there is another food adventure out there.

A good steak is an easy fix paired with Mexican street corn. All that is needed is a good salad with veggies and different greens.

Remember on that steak to place it on the grill and leave it alone until it has a good sear on it, then turn it. If the steak has a good sear on it, it will release easily from the grates. After cooking, the steak needs to rest from 5 to 15 minutes, depending on thickness, to redistribute the juices in the meat.

For a different type steak, why not try barbecued steaks? These are less-expensive cuts of meat, such as thin sirloin or chuck steaks, usually 1/2-inch to 3/4-inch thick. Be sure to marinate for at least 8 hours.

Most folks do not think of spreading corn with mayonnaise, but street corn with its spices, cilantro and cotija cheese is mighty good eating. Here is a recipe from William Sonoma if you want to jazz up the meal. If you cannot find cotija cheese, use feta instead. This recipe needs a salty cheese that replaces the usual salt and pepper.

Mexican street corn

4 ears of corn

1 tablespoon canola oil

1/4 cup (2 ounces/60 grams) mayonnaise

1/4 teaspoon cayenne pepper

4 ounces (125 grams) cotija cheese, crumbled or grated

Chopped fresh cilantro for serving (optional)

Lime wedges for serving

Working with 1 ear of corn at a time, carefully pull back the husks, leaving them attached at the stem end. Remove and discard the silks, then replace the husks around the ear. Soak the ears in cold water to cover for at least 20 minutes and then drain.

Prepare a medium-hot fire in a grill.Carefully pull back the husks from each ear and, using paper towels, dry off the kernels. Rub the oil evenly over the kernels and replace the husks.Place the corn in a mesh grill griddle. Cook, rotating the ears a quarter turn every 3 to 4 minutes, until the husks are browned, and the kernels are just tender, about 15 minutes.In a small bowl, stir together the mayonnaise and cayenne pepper. Lightly spread each ear of corn with the mayonnaise mixture, then sprinkle with the cheese and cilantro. Serve immediately with lime wedges for squeezing on top. Serves 4. – From Williams Sonoma Test Kitchen

Barbecued steaks

6-8 thinly sliced inexpensive steaks (see above)

1 cup mustard based barbeque sauce

1 cup traditional red (ketchup based) barbeque sauce

1 tablespoon Worcestershire sauce

1 tablespoon molasses

1 tablespoon honey

2 tablespoons A.1. steak sauce

Salt and pepper

Combine barbeque sauces, Worcestershire sauce, molasses, honey and steak sauce in a large sealable container or zip-top bag. Add steaks and marinate overnight or for at least 8-10 hours.

Remove steaks from marinade then season with salt and pepper. Reserve marinade.

Grill steaks over medium to medium-high heat until cooked through (approximately 10 minutes on each side). Baste with reserved marinade halfway through cooking time. You cannot cook these too hot or the marinade will burn (there is a lot of sugar in barbecue sauce). – From “South Your Mouth” and Parade Magazine

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.