Grilled Corn

F&W Best New Chef 2017 Jay Blackinton, of Hogstone’s Wood Oven on Orcas Island, Washington, emulsifies fresh nasturtium leaves with mustard, apple cider vinegar and oil to form a bright and supergreen-tasting spread for sweet grilled corn. For a most stirking presentation, he sprinkles edible flowers and herbs on the corn as well.

This wonderfully charred Jamaican-style grilled corn is rolled in shredded coconut. It's one of the most popular dishes on the menu at Miss Lily's in New York City.

“Butter is not the villain it once was,” says Michel Nischan, who adds a little bit to roasted garlic to create a rich, creamy spread for corn on the cob.

Bobby Flay likes to cook corn on the cob with the husk tied back into a kind of handle. He soaks the bundle in cold water before it goes on the grill for two reasons: It steams the kernels a little, making them tender, and it prevents the husks from burning.

This side dish has a great porky flavor from the pancetta, which gets simmered in water before frying to make it extra crisp.

“Walk to pick it, run to cook it,” was the mantra back in the days when corn turned starchy within hours of harvesting. New varieties stay sweet and tender longer. Flavoring the ears here is a trio of seasoned salts.

Here, Eric Ziebold slathers corn on the cob with an aioli spiked with hot Aleppo pepper.

Clams add a delightful briny flavor to this escarole and grilled corn salad, which smacks of summer.

Pickled ginger stuffed into slits in these salmon filets infuses them with great flavor. Grilled corn and watercress round out this healthy meal.

Honey, butter and spicy cayenne pepper add sweetness, spice and richness to tasty grilled corn on the cob.

Yotam Ottolenghi loves mixing unorthodox ingredients, like lime juice, jalapeño and maple syrup, into his Middle Eastern food.