This Independence Day, make your cookout the cream of the corn crop.
Living up to the old adage "knee-high by the Fourth of July," fresh bushels of summer corn are set to arrive at the farmers markets and grocery stores just in time for the long holiday weekend.
Instead of boiling the heck out of them, chow down on the cobs straight from the grill, paint them with butter and call it a day.
Or you can go the way of Chef Julian Medina of Toloache Restaurant and spice the summertime favorite up with the popular Mexican street food approach of elote: grilled (or sometimes roasted) corn on the cob slathered with mayonnaise, dusted with salty queso fresco and chili powder, and served with a tangy twist of lime.
Grilled Corn with Chipotle Mayonnaise and Queso Fresco
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There is more than one way to grill corn. Share your favorite techniques in the comments.
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