Some popular recipes on the Food Channel are grilled corn with chipotle lime butter and garlic fries. Both recipes make good snacks, sides or appetizers to be served before a main meal.
To make the grilled corn with chipotle lime butter, peel and clean 6 ears of corn, leaving the base intact and husks in place. Place the corn in water for 20 minutes. In a bowl, combine 2 sticks softened unsalted butter, 2 teaspoons chipotle chili powder, the zest of two limes and 1 tablespoon kosher salt. Preheat the grill to 350 F. Pull back the husks, and spread the butter on the corn. Grill for 10 minutes with the lid closed, turn, and grill for another 5 minutes.
To make garlic fries, soak 2 pounds baking potatoes that have been peeled and cut into 1/3-inch fries in ice water. Heat vegetable oil to 325 F, and line a dish with paper towels. Remove the potatoes from the water, and pat dry. Fry the potatoes in batches for 10 minutes each, and drain on the paper towels for 10 minutes. Turn up the heat to 375 F, and fry the potatoes again for 2 minutes or until brown and crisp. Season with salt, 5 chopped garlic cloves and 3 tablespoons chopped parsley.