Grilled corn is one of the best things about summer. Fresh, juicy, and slightly charred is exactly how I want my corn — and grilling it is the perfect way to achieve these qualities. Start with good quality corn on the cob, which is usually during the summer months when they are in the peak of their season. This is a basic recipe with butter and seasoning, but grilled corn is also great with Parmesan cheese and chopped herbs.
Because this is such a substantial guacamole, chef Rick Bayless likes to serve it less as a dip for chips and more as an accompaniment to smoky, grilled shrimp, chicken, fish or pork. (You’ve already got the grill hot, so might as well use it as much as possible.) This recipe comes from Negra Modelo.
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You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.
This farro salad is a perfect summer dish. It comes together in just a few minutes and utilizes the best of the season’s corn harvest. Serve it hot or cool it down and bring it with you for a picnic side dish. This recipe is part of a larger story; to see the full story click here.
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I’m a Jersey guy, and in my opinion, there’s nothing better than Jersey sweet corn in the dead of summer. Any corn will do for this recipe, but I strongly recommend you try to get your hands on my home state’s.
There’s nothing like the simple pleasure of sinking your teeth into a corn on the cob — amply worth the minor nuisance of getting those little fibers wedged between your teeth.
As delicious as traditional boiled corn on the cob is, when grilled it’s even more of a treat.
Click here to see 7 Simple Grilling Recipes for Father's Day.
Sweet corn and summer are so intertwined it almost seems like they're one word. Often, by the time summer's over you've had more corn on the cob than you care to remember. One way to spice it up is to make a soup and add some condiments that give flavor, texture, and nuance. This recipe calls for raw vegetables that add texture, and crab, which helps make it a filling meal. Jalapeño gives a nice kick, but poblano works too.
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An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you’re unable to find cotija (a tangy, crumbly cheese), then try using feta instead.
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In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne, and a squeeze of fresh lime juice.
Click here to see In Season: Corn.