Gena's grilled corn with ancho. Photo: Erica George Dines Photography

Part of a continuing summer grilling series by expert Gena Knox.

Nothing says summer like fresh sweet corn on the grill.

This year, our garden does not seem to be performing very well, but for some reason my corn is growing like a weed. I harvested my first crop of Silver Queen and Peaches & Cream Sweet Corn just this week, and the taste is absolute heaven.

When I think of grilling corn, I generally think salt, pepper and butter. Sometimes when you just want to keep a side dish simple this is the best way to prepare it, but there are other times when spicing up the traditional summer side can be fun. I experimented with some simple, but creative ways to top grilled corn and these recipes can be paired with a variety of dishes.

Although there are many ways to cook fresh corn on the cob, grilling is my favorite method. Not only is it easy, but it imparts such a wonderful smoky flavor that it is hard to resist.

Grilling Corn on the Cob: Pull back the husks, leaving the inner most layers intact and remove the silk. It is not necessary to remove every piece of silk because some of it will burn off immediately. Replace the inner layers of silk and grill over medium-high heat for about 7-8 minutes turning occasionally.

Grilled Corn with Roasted Pepper and Parmesan Butter

PREP TIME 10 minutes
COOK TIME 10 minutes
YIELDS 4 servings

Butter:
1/2 stick butter, melted
2 tablespoon finely chopped roasted red peppers
2 tablespoons freshly grated Parmesan cheese
2 teaspoons fresh oregano, chopped

4 ears fresh sweet corn, husks in tact

FIRST Preheat grill to medium high heat, about 400 degrees F. In medium bowl, combine melted butter, roasted peppers, cheese and oregano. Season with salt and pepper and set aside.

NEXT Pull back the husks, leaving the inner most layers intact, and remove the silk. Replace the inner layers of silk and grill for about 7-8 minutes turning occasionally.

LAST To serve, remove husks and drizzle with Roasted Pepper and Parmesan Butter.

Grilled Corn with Cumin and Lime Vinaigrette
I love the combination of sweet corn and tart lime. This is a perfect recipes to serve with a southwestern inspired meal.
PREP TIME 10 minutes
COOK TIME 10 minutes
YIELDS 4 servings

Vinaigrette
Juice and zest of 1 lime
1 teaspoon honey
1/2 teaspoon freshly ground cumin
1/4 cup olive oil

4 ears fresh sweet corn, husks in tact

FIRST Preheat grill to medium high heat, about 400 degrees F. In medium bowl, combine lime juice and zest, honey, and cumin. Slowly whisk in oil and season with salt and pepper. Set aside.

NEXT Pull back the husks, leaving the inner most layers intact and remove the silk. Replace the inner layers of silk and grill for about 7-8 minutes turning occasionally.

LAST To serve, remove husks from corn and drizzle with vinaigrette.

Ancho Corn
This recipe is from my cookbook, "Gourmet Made Simple," and it is by far one of the most popular recipes in the book.
PREP TIME 10 minutes
COOK TIME 10 minutes
YIELD 4 servings

2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
4 ears fresh corn, with husks
1/2 cup feta cheese, crumbled
1 lime, cut into 4 wedges
olive oil

FIRST Preheat grill to medium high heat, about 400 degrees F. In a small bowl, combine chili powder, cumin, paprika, salt and pepper. Set aside.

NEXT Pull back the husks, leaving the inner most layers intact and remove the silk. Replace the inner layers of silk and grill for about 7-8 minutes turning occasionally.

LAST Remove corn from grill; allow to cool, then pull back husks. Brush with olive oil, then sprinkle the rub generously on each ear of corn, coating all sides. Top each with feta cheese and serve with lime wedges.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." She's blogging about grilling this summer for Slashfood. For more information on Gena, visit her Web site GenaKnox.com. For more grilling tips, visit the AOL Food Grilling page.