Fresh ears bring sweet, juicy kernels and a crisp bite to salads, salsas, and side dishes. Grilling concentrates their sweetness while adding smoky char; boiling keeps them plump and tender. The common mistake is cooking corn too long, which toughens the kernels and dulls their flavor, or charring it until the surface turns bitter.

Recipes

• Grilled Corn and Strawberry Salad with Charred Zucchini and Basil-Lime Vinaigrette 25 min
• Grilled Peach, Corn and Halloumi Salad with Basil-Lime Vinaigrette (30-Minute, Vegetarian) 30 min
• Grilled Swordfish with Charred Corn and Strawberry-Basil Salsa 22 min
• Grilled Vegetable and Peach Salad with Burrata and Basil-Lime Vinaigrette 25 min
• Grilled Corn and Watermelon Salad with Feta and Mint 20 min