Markets are overflowing right now with bins of fresh summer corn. Pick your corn wisely by checking inside the husks to make sure the cob fills it out properly and make sure the silks aren't dried out. You can feature corn in all sorts of delicious summer recipes, but when it's nice and fresh, why not just grill it solo with a few spices and, if you're feeling indulgent, a pat of butter.

Tyler removes the husks from each cob (but not the core on the end) and tosses them directly on the grill. Once they're charred, top them with a mayonnaise, sour cream and cilantro mixture, then sprinkle with Parmesan, lime juice and chili powder.

Iowan corn is naturally sweet and flavorful so it doesn't need much to be a staple summer side dish. Simply shuck your corn before grilling and then brush with a salted garlic butter.

There are two cooking options for Kelsey's summer side dish. You can grill the ears until they are hot and lightly charred all over (7 to 10 minutes), or alternatively, broil the ears 6 inches from the heat source until charred spots appear - about 10 minutes - then flip the corn and broil for an additional 10 minutes. Once it's done, slather it in a mix of cilantro, garlic, chili powder, salt, mayonnaise and lime juice.

Chipotle powder, garlic and paprika give extra zest to this buttered and then grilled corn on the cob.

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