Place shucked corn on the grill for about 4 minutes, turning occasionally to evenly grill on all sides.

Taken from the belly of the hog, these are called “spare” because they’re cut close to the rib to leave the belly intact to make bacon. These meaty ribs are fattier at one end of the rack and leaner at the other, intensely flavorful, and they take longer to cook than baby back ribs.

In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives. Get the recipe for Watermelon, Feta, and Olive Salad »

There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it’s added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick. Get the recipe for Koji-Cured Grilled Salmon »

Matt Taylor-Gross

Some recipes for this salad call for sauteing the onions in the bacon fat, but we prefer them left raw. This version comes from James Beard’s American Cookery (Little, Brown & Co., 1972). Get the recipe for German Potato Salad »

In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits. Get the recipe for Charred Cabbage Slaw »

For a creamy texture—without the cream—Philadelphia chef Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. Get the recipe for Fettucine with Corn Crema and Charred Green Onions »

Bring the DIY pantry into your kitchen

William Hereford

Barbecue rubs add more flavor to ribs, brisket, chicken wings and seafood. Rubs are generally a blend of salt, black pepper, sugar, garlic powder, onion powder and other spices. These dry marinades definitely enhance the meat you grill.