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I grew up living on a lake, so the 4th of July has always been a fun hosting holiday. I don’t live on the water anymore, but I go out to my in-laws on Lake Jennie in Hutchinson every year. It’s always a favorite of mine to fire up a grill and make some fun summer recipes, so we’re going to start early this year and give you two weeks of 4th of July recipes.

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GRILLED CORN WITH HOT HONEY BUTTER

1 stick (8 Tbsp.) salted butter, at room temperature

2 Tbsp. honey

2 Tbsp. hot sauce, plus more for serving

6 ears of corn, shucked

Kosher salt, to taste

Preheat a grill to medium high. Combine the butter, honey, and hot sauce in a small bowl; mash with a rubber spatula until smooth. (Or you can use a mini food processor to combine.)

Place each ear of corn on a separate sheet of foil. Spread the hot honey butter on the corn; season with salt. Wrap tightly in the foil to seal.

Put the corn on the grill, cover, and cook, turning halfway through, until tender, about 10 minutes. Carefully unwrap and serve with more hot sauce.

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JALAPENO BACON 

POTATO SALAD

3 lb. russet potatoes (about 5 medium), chopped

1/2 tsp. kosher salt, plus more for the cook water

6 slices bacon

2 cups shredded cheddar cheese (about 8 oz.)

1 cup mayonnaise

1/4 cup chopped pickled jalapeños, plus 2 Tbsp. brine

3 Tbsp. yellow mustard

4 hard-boiled eggs, chopped

4 scallions, thinly sliced, plus more for topping

3 sweet gherkins, chopped (about 1/4 cup)

1/2 tsp. black pepper

Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot, then mash with a potato masher.

Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning, until crisp, about 8 minutes. Drain on a paper towel–lined plate, then chop.

Scrape the potatoes into a large bowl. Add half of the bacon, the cheese, mayonnaise, pickled jalapeños and brine, mustard, hard-boiled eggs, scallions, gherkins, salt, and pepper. Fold everything together. Serve the potato salad warm or cover and refrigerate until chilled, at least 1 hour and up to overnight. Top with the remaining bacon and more scallions before serving.

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STRAWBERRY 

POUND CAKE

For the cake:

1 stick salted butter, at room temperature, plus more for the pan

1 cup frozen strawberries

1/4 cup strawberry jam

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. kosher salt

1 1/2 cups granulated sugar

3 large eggs

1/2 cup sour cream

1 tsp. vanilla extract

For the Glaze:

2 Tbsp. salted butter

2 Tbsp. strawberry jam

2 oz. cream cheese, at room temperature

3/4 cup powdered sugar

2 drops red food coloring (optional)

Preheat the oven to 350°F. Butter a 9-by-5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides.

For the cake: Combine the frozen strawberries, jam, and 2 tablespoons water in a small saucepan. Bring to a simmer over low heat and cook until the berries soften and begin to collapse, 2 to 3 minutes. Mash with the back of a fork and continue to simmer until thickened, 2 to 3 more minutes. Set aside to cool completely.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on a medium-high speed, scraping down the sides of the bowl halfway through, until light and fluffy, about 3 minutes. With the mixer on low speed, beat in the eggs one at a time, incorporating each one before adding the next. Add the sour cream and vanilla and beat on high speed until smooth. Add the dry ingredients and beat on low speed just to combine, then increase the speed to high and beat just until smooth and light, about 15 seconds.

Scrape half of the batter into the pan and smooth into an even layer. Dollop about half of the strawberry mixture over the top and swirl gently with a butter knife. Repeat with the remaining batter and strawberry mixture. Bake until a toothpick inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 25 minutes. Transfer to a rack and let cool 10 minutes in the pan, then remove the cake from the pan, transfer to the rack, and let cool completely.

For the glaze: Combine the butter and jam in a small saucepan and melt over low heat, stirring until smooth. Whisk in the cream cheese until smooth, then whisk in the powdered sugar to make a smooth, thick glaze. Whisk in the food coloring, if desired. Drizzle over the cooled cake and let set at room temperature, at least 1 hour.

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SHRIMP SALAD ROLLS

1/2 cup mayonnaise, plus more for the buns

1 large celery stalk, finely chopped

2 tablespoons chopped fresh dill, plus more for garnish

1 Tbsp. chopped fresh chives

1 Tbsp. fresh lemon juice

1/2 tsp. kosher salt

1 lb. cooked medium shrimp, chopped

4 hot dog buns

4 large lettuce leaves

Potato chips, for serving

Stir together the mayonnaise, celery, dill, chives, lemon juice and salt in a large bowl.

Add the shrimp to the bowl and gently stir to combine.

Heat a large cast-iron skillet over medium heat. Spread both sides of the buns lightly with mayonnaise.

Toast the buns in batches until golden, about 2 minutes per side.

Lay the lettuce leaves inside the toasted buns, then fill with the shrimp salad. Garnish with more dill and serve with chips.

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PICKLE 

CHEESEBURGER BITES

1 lb. ground beef

1/2 tsp. salt

2 Tbsp. ketchup

2 Tbsp. mayonnaise

1 Tbsp. olive oil

4 slices American cheese

28 dill pickle chips

14 slices plum tomatoes

14 small lettuce leaves

Shape the ground beef into 1½-inch patties (about 14) and sprinkle with the salt. 

In a small bowl, combine the ketchup and mayonnaise.

Heat the olive oil in a large cast-iron skillet over medium heat. Working in batches, cook the patties 2 minutes per side, topping each with a small slice of American cheese after flipping. 

Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.

TFD: "The difference between stumbling blocks and stepping stones is how you use them.”

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