It’s a universal rule that foods taste even better when they’re miniature, and these three options are a prime example. Consider them a teeny tiny open-faced version of your favorite summer foods. And the best part is you get all your favorites- without getting stuffed! So be careful, you can’t have just one!

How to make Corn Lollipops

Corn Lollipops  are the kind of appetizer that makes your whole party more fun. You slice the cob into thick rounds, grill them until they’re golden and slightly charred, and stick a skewer in each one. And garnish with your favorite topping.

Ingredients

• 1 stick butter softened
• 2 cloves garlic minced
• 1/2 lemon zested + 1 tablespoon juice
• 1 teaspoon dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 tablespoon chives chopped
• salt and pepper to taste
• 4 ears of corn cut into 3 each
• 2 tablespoons fresh parsley minced, plus some for garnish

Directions

1. Mix the softened butter with the garlic, lemon juice and zest, mustard, paprika, red pepper flakes, chives, parsley, salt and pepper. Set it aside for now.
2. Grill the corn until tender and lightly charred.
3. Once they’ve cooled enough to touch, slather them with cowboy butter. Garnish with parsley.
4. Serve on a platter with thick skewers inserted into each cob.

How to make Pickle Cheeseburger Bites

The pickles are the buns!

Ingredients

• 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

Directions

1. Shape the ground beef into 1½-inch patties (about 14) and sprinkle with the salt.
2. In a small bowl, combine the ketchup and mayonnaise.
3. 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.
4. Thread the patties onto skewers with the dill pickle chips, sliced plum tomato and lettuce. Serve with the ketchup-mayonnaise mixture.

How to make BLT Bites

It’s impossible to eat just one!

Ingredients

• 8 slices thick-cut bacon, cut into thirds crosswise
• 4 slices white sandwich bread
• 2 Tbsp. mayonnaise
• 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon sauce
• 1/4 head iceberg lettuce, cut into 1-inch squares
• 12 cherry tomatoes, halved
• 24 toothpicks or cocktail picks

Directions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. Place the bacon on the prepared baking sheet. Bake until golden brown and not too crispy, 18 to 20 minutes. Transfer to a paper towel-lined plate to drain.
3. Meanwhile, trim the crusts from the bread and cut each slice into 6 (1 ¼-inch) squares. Arrange on a baking sheet and bake until golden brown, 10 to 15 minutes, flipping once halfway through.
4. In a small bowl, mix together the mayonnaise, chipotle pepper, and adobo sauce.
5. To assemble, skewer a tomato half on a toothpick. Spread one side of each bread square with some chipotle mayonnaise. Stack a piece of lettuce and a folded piece of bacon on the bread square. Secure with the tomato pick.