Because the heat index has been around 105F lately, we spend most of our weekends trying to keep cool in the pool. It would work better if the water wasn't as hot as 96F, but really: what else can we do? So we grill by the pool, trying not to turn the stove and oven on in the house during the hottest hours of the day. Grilling corn on the cob has quickly become one of my favorites, not only because it tastes great and it's good for you, but also because right now you can buy locally grown corn for dirt cheap.
This is a recipe I've found on Cooking Light (which happens to be my favorite magazine) and I later tweaked it to better suit my taste for everything hot and spicy. It's easy and it's quick, and it tastes delicious!
SPICY GRILLED CORN ON THE COB
4 ears of corn
3 tablespoons of butter, softened
Pull the husks back from each corn ear, but don't remove them. Get rid of all the hair.
In a small bowl, mix butter and spices to taste until you have a fairly liquid paste (in Florida, outdoors, it takes seconds). Rub mixture over corn and put husks back into place.
Throw corn ears on the grill and cook, turning occasionally, for about 10 minutes. The husks might get a little charred, but the corn will stay moist and super tasty. Enjoy!