Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill.
—Kathy VonKorff, North College Hill, Ohio
With so many folks moving to meatless or healthier food choices, I decided to remove the meat from the original recipe but turn up the flavor. The savory veggie blend balances the sweetness of the baked beans. —David Dixon, Shaker Heights, OH
Seasoned with cilantro, this easy-to-prepare corn on the cob is sure to be a standout at your Labor Day picnic. Wrapping the corn in foil helps lock in the flavors.
-Kara De la vega, Suisun City, California
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Fun and different, these kabobs are a treat exclusively from the grill! The pineapple gives ordinary summer vegetables a fresh, tropical taste. They're colorful and always a hit with family or at a get-together.
#151;Sharon Bickett, Chester, South Carolina