One of late summer's greatest pleasures is best-of-the-season sweet corn. Don't get me wrong - corn is good all the time and always welcome in my kitchen, regardless of the time of year.

Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the corn, turning every 5 to 6 minutes, until tender, about 15 minutes. When cool to handle, remove the kernels.

Preheat grill to medium-high. As it warms, soak corn in cold salted water for at least 10 minutes. Add 2-3 inches of water to a large, tall pot set over high heat. Bring to a boil. Once steaming ...

It was my food-fearing neighbor who first told me about Jack-n-Grill, Jack Martinez's original ... his earthy red and the corn-in-a-cup, which isn't just one of my favorite dishes in Denver ...