9 Ways With Grilled Corn

Turn your corn occasionally to develop an even char on all sides. Spread the topping on hot ears and devour immediately.

Infuse this finger food with Mediterranean flavor with fresh mint and crumbled feta. Cut the ears into smaller sections to make them easier to eat.

Charring the pepper eases the heat, yielding a versatile, not-too-spicy butter.

Look for crema at Latin markets or by the supermarket's Mexican cheeses. It's slightly tangier than sour cream.

Here's a great side for grilled meats and fish. Be sure you don't skimp on the fresh cilantro. It brings an extra dash of fresh flavor.

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.

A garlic and lime sauce adds delicious flavor to grilled corn, making for a perfect barbecue side.

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.

View Recipe: Grilled Corn with Mexican Crema