There really is nothing like freshly barbaqued corn on the cob. Some people like to peel off the husks, but i think that they act as a natural protection...

This is from an old issue of Fine Cooking. Not hard at all, and a wonderful variation on traditional summertime corn on the cob. I serve as side to Brazilian...

This recipe came from yesterday's newspaper. I haven't tried it yet but I plan to on the Fourth of July. Sounds deLISH!

This is a wonderful way of preserving the fresh taste of summer corn and one less pot to worry about cleaning.

These messy but irresistible ears of corn coated with cheese are a popular street snack in Mexico. For our recipe we used cotija, a crumbly, pungent, aged-curd...

Makes enough for 6 ears of corn. From the newspaper. Works well for grilled corn too. Just pop the ingredients in a food processor and ta-da!

This is a surefire pleaser, found many years ago on eatchicken.com. So easy, yet different from run-of-mill baked chicken. The corn makes a great accompaniment....

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen...

I was watching the food network and I saw Guy making this. It looks so good and I can't wait to make it this weekend when we grill. I will suggest if you...