Let's have a Cookout

I am partially writing this post to torture myself by salivating at the photographs below. I had all four wisdom teeth pulled yesterday and I've heard the pain is worst on the 3rd day....................................
If I misspell or start ranting about how hungry I am and how good this food looks, I apologize. I am on pain killers, somewhat delusional, and all I have eaten in the past 24 hours has been in some way or another a smoothie.
Now, let's get to the good stuff. One of my favorite foods for a cookout in June and July is grilled corn. When in season and just right, you don't even need to dress the corn in anything fancy. Leave the husks on and grill for 5-7 minutes on medium heat on each side. Grilling corn brings out the finest flavors. Sometimes a homemade jalapeño butter pairs nicely! I grilled corn the other night when we had my favorite 'vintage' (day after) veggie burgers, homemade sweet potato chips, and a zesty tomato dish. Use this menu for your cookout. Let me know what people think!

Menu

Arden.Leigh's veggie burgers
Homemade sweet potato chips with rosemary
Grilled corn
Sautéed tomato and onion side

I like to dress this burger on a thick, crusted ciabatta bread or sourdough with ketchup, mustard, and a spring mix on the bottom half. On top of the burger, a few slices of avocado are great. The tomato mixture on the side is simple. Sauté cherry tomatoes with olive oil, bread crumbs, yellow onion and lemon. You can either use fresh lemon juice or thinly sliced lemons which caramelize wonderfully. I think I added some oregano as well. For the sweet potato chips, preheat oven to 350 degrees and thinly slice about 2 or 3 sweet potatoes. Drizzle with olive oil and sprinkle with rosemary and thyme sprigs. Cook in oven for about 15 minutes and for an extra crispy chip, broil on high for about 3 minutes.