Grilled in its husk, the corn takes on a wonderful, lightly charred flavor while its sugars caramelize and intensify. Soaking in salted water lightly seasons the corn and helps keep it moist as it grills. Then, since the silks have been removed, just peel and enjoy.
7 of 9Photo: Randy Mayor
Garlic-Lime Grilled Corn
A garlic and lime sauce adds delicious flavor to grilled corn, making for a perfect barbecue side.
8 of 9Photo: Becky Luigart-Stayner
Grilled Corn with Mint Butter
Grilling is the best way to cook corn on the cob; boiling just doesn't deliver the same intense sweetness. This recipe's tangy herbal butter adds layers of flavor to that sweet base. Try this alongside just about any summer entrée.
On the streets of Mexico, people line up at vendor carts to buy giant ears of roasted corn dunked in rich crema Mexicana and sprinkled with chili powder and lime juice. This savory treat provides a festive twist to the basic corn-on-the-cob. Crema Mexicana is a sweet, heavy cream that ranges in flavor from tangy to mildly bland with a slightly stiff to thick consistency. If you have difficulty finding it, use low-fat sour cream as a substitute.