Grilled Corn on the Cob

Steam or boil until barely tender. Grill until slightly charred. Spice the corn with a chipotle seasoning.

Right about now, we're still enjoying fresh local corn on the cob. Here are a few serving suggestions:

• To grill; preheat a gas or charcoal grill to medium. Instead of cooking the ears entirely on the grill, steam or boil until barely tender.
• Brush with olive oil, salt and pepper and grill until slightly charred on all sides, about 2 minutes.
• Remove the corn to a platter, brush with butter and sprinkle with your favorite seasoning. I like to spice it up with “Mesa Rosa Chipotle” seasoning – the flavor of fire-roasted jalapeno peppers is the base with touches of garlic, cumin and coriander. Mmmm. I also like to create a side dish cutting the grilled corn kernels off the cob.
• Sauté with butter onions, garlic, and red peppers.
• Toss in fresh or dried oregano, basil, thyme, salt and pepper to taste.