We should all take advantage of the fact that corn is at its best right now. Every single time I go to the market, I’m lured by the bright green husks and promise of sweet, tasty corn. Elote (direct ...

If you enjoy eating corn, there is no time like the present to enjoy a fresh ear. May through September is peak season for munching on this favorite vegetable. This deliciously sweet and incredibly ...

One of the best days in summer is when local corn starts to appear in the farmers markets. Heavy, sweet, juicy corn picked not more than a few miles from home. The way most people eat it is to slather ...

Grilled Mexican-style street corn takes on a tangy game-day flavor with the addition of Frank’s RedHot, the key ingredient in Buffalo sauce. Instructions: Heat a gas or charcoal grill to a high heat ...

Chef Michelle Bernstein is in the kitchen with TODAY’s Al Roker to demonstrate a recipe for a Mexican-style corn on the cob in which you grill the corn unhusked. And if you’ve got a taste for seafood, ...

I love the idea of Mexican Street corn, but not the idea of eating it on the cob. The idea of mayo and cheese smeared all over my face is not my idea of fun. A few simple ingredients transform this ...

Disclaimer: This is no ordinary corn on the cob. In my Joyfull version of Mexican street corn, I add a blend of cheesy goodness, a pinch of ground cayenne, and squeeze of fresh lime for extra pizzazz.

Forget the boil and butter method. Try these three simple ways to spice up your summer corn on the cob: Mexican, curried and honey butter. Corn on the cob is an end-of-summer staple but aren’t you ...

Start a medium hot charcoal or gas grill. We want to use the corn husks as handles for our finished corn. Peel back the husks, but don’t tear them from the cob. Discard the silk and tie the “folded ...

Typically served by Mexican street vendors, elote is served hot with mayonnaise, Cotija cheese, and Ancho chile powder. (Recipe courtesy of Adrianna Adarme from the Fresh Tastes blog). If you'd like ...

Traditionally Mexican street corn is made with cotija cheese, which is a Mexican cow’s milk, dry grating cheese, typically aged for at least 100 days. It can be easily substituted with Parmesan.