A magical all-American meal awaits - just outside the back door and on the grill. Nothing says "summer" like gathering outdoors with friends and family for a convenient and unique meal.

A great main course is essential, but satisfying side dishes complete the table.

Try some of these accompaniments to your next grill out.

6 tablespoons unsalted butter1 teaspoon honey½ teaspoon lemon juice from concentrate2 teaspoons vegetable seasoning4 ears of corn, husked and cleanedMelt butter in skillet over medium heat. As butter is melting, add honey, lemon juice from concentrate and seasoning. Stir until butter is melted, then remove from heat until butter begins to thicken. Stir well and set aside.Brush corn generously with butter mixture. Wrap each ear in two layers of heavy-duty aluminum foil, securing ends tightly. Place on grill and cook, turning frequently, until corn is cooked through, about 10 to 20 minutes.Unwrap, brush again with butter mixture and serve.Makes 4 servings.

2 cups water2 cups sugar2 cups lemon juice from concentrate4 cups cranberry juice cocktailFresh mint sprigsIn skillet, combine water and sugar over medium heat. Stir until sugar is dissolved and mixture is simmering. Simmer 10 minutes to make a sugar syrup. (should have about 2cups). Remove from heat and cool.Combine sugar syrup, lemon juice from concentrate and cranberry juice cocktail. Stir well.Serve in tall glasses over ice.As a festive touch, garnish with fresh mint sprigs.Makes 2 quarts.