New Way with Corn on the Cob

I love Martha Stewart. I own all of her books, I've been a subscriber to her magazine since the very beginning in the 1980s, and I'm inspired every month by the creative ideas in each issue.

There is a wonderful idea in the July 2003 magazine for corn on the cob. Grill the corn, still in its husks, until tender, then pull back the husks and silk, brush with sour cream and roll in a hard grated cheese like Parmesan or Asiago. What a fabulous flavor combination! It's a variation on Fresh Corn Salad, which I have been making for years, ever since I discovered the recipe in Bert Greene's books. This is another great exercise in inventing new recipes. Take flavor combinations you love in a salad, for instance, and transform them into a sandwich or soup.