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.
I think I'm starting to feature images from Slashfood Flickr group member Another Pint Please... on something of a weekly basis. Please don't think me biased, I just can't help but be smitten with this really delicious, crisp picture of grilling corn on the cob. Plus, the thought of a batch of grilled corn and black bean salad just sends my salivary glands into overdrive. Yum!
If you have any opinions as to what you'd like Feast Your Eyes on, leave your suggestions in the comments and I'll do my best to satisfy your cravings.
A few weeks ago, some friends and I put together an impromptu cookout on a friend's back patio. We spent an hour gathering ingredients at the Italian Market and ended up with chicken, beef, shrimp, a bunch of grill-able veggies and ten ears of corn. The corn went on the grill last, husks and all. While they cooked, I ran into the kitchen and pulled together a lime flavored butter to melt down over the corn. Though we were totally stuffed by the time we got to the corn, it didn't stop us from devouring it, dripping lime butter and all.
Better Homes and Gardens has a tasty-looking slide show up right now of 10 different ways to flavor your corn on the cob, that had I seen it before that weekend cook out, would have made me question my choice of lime butter, just because there are so many other good options. I'm especially tempted by the fresh sage, rosemary and butter combination.
One of the single best things about the summer - aside from fresh berries, tomatoes and peaches - is corn. Fresh sweet corn is so delicious that it can be eaten for any meal, though I prefer to have it with lunch or dinner. Grilling the corn seems to intensify the flavor and actually takes less time than boiling, and after I saw the technique on Good Eats a while back. The way it works is that the corn actually steams by leaving a few leaves of its husk on, making it not only sweet, but very juicy.
To grill the corn, simply shuck the corn until it is down to 2 or 3 layers of husk. Pull off any excess silk if it is in the way, but once the corn is grilled it will be very easy to remove. Place the corn on a hot grill and cook until the husk is dark, rotating the ear every 2-3 minutes. Over high heat, the corn should be done in about 10-12 minutes.
The corn also makes great leftovers, so cook extra!
This seems to be the week for chipotle-based glazes to put on your corn.
One of the single best things about the summer - aside from fresh berries, tomatoes and peaches - is corn. Fresh sweet corn is so delicious that it can be eaten for any meal, though I prefer to have it with lunch or dinner. Grilling the corn seems to intensify the flavor and actually takes less time than boiling, and after I saw the technique 
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