We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. “My husband came up with the sweet and spicy glaze,“ she confides. “It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use.“
Put your garden-fresh summertime veggies to good use with a colorful side dish that gets a little heat from Cajun seasoning. It pairs well with any entree and is quick and easy to prepare. —Nancy Dentler, Greensboro, North Carolina
People just love these stuffed spuds int the summer as an alternative to heavier grilled fare. Topped with a colorful vegetable medley, the tender potato skins are light yet satisfying.
—Karen Hemminger of Mansfield, Massachusetts
I've had to find some great recipes to use all the harvest our large garden produces every year, including this colorful combination. It's loaded with crunch and well-seasoned flavor. —Andrea Sheatz, Knox, Pennsylvania
“We love grilled veggies and this recipe is a family favorite,” notes Sue Gronholz of Beaver Dam, Wisconsin. The sweet corn husks are soaked first for precise steaming and served with a tasty marjoram butter.