Nothing says summer like ears of fresh sweet corn, whether they're steamed, grilled or roasted in the oven. The recipe below calls for dropping them in a pot of water for a quick boil. What makes them to-die-for-delicious is the coating that you smear on afterward: a mixture of sour cream, fresh lime juice and hot pepper topped with shredded cheese and a sprinkling of paprika. It’s so good.
If you prefer to grill your corn, lay the ears on a grill that's been preheated to medium-high heat and cook, turning occasionally, until tender and beginning to brown, about 10 minutes. The grill adds another layer of flavor, and its smoky aroma is another sure sign of summer.