Oh happy day!
Summer deliciousness has arrived, and we are steaming and grilling it up just in time for Father’s Day. Sweet, crisp, and ever-so-fresh. This is the best corn of the season, so get your fill while it is here. Sublime!

How to Grill Corn on the Cob 
Grilling, either in the husk or shucked, gives corn kernels a nutty flavor, and we love to slather them with aïoli, pesto, herbed butter, BBQ sauce, wasabi butter or simply olive oil with garlic and salt.

Corn is great grilled in the husk: it steams them, and seals in the juice. First soak the entire, un-husked ear in water for about 30 minutes. After they are removed from the grill, you can slather them in sauce.

You can also grill shucked corn. It chars deeply, and develops a bold flavor that will stand up to strongly-flavored sauces and spreads. Make certain that the ears are well-oiled before going on the grate. They can also be basted in a fat-rich sauce while grilling.