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12-by-12-inch bed, 3 to 4 inches deep

Clean, oiled grate set 2 inches above the fire

INGREDIENTS (MAKES 6 SERVINGS)

Oil for coating grill grate

6 ears unhusked corn

1 tablespoon olive oil

2 tablespoons fresh lime juice

¼cup Green Chimichurri Rub (page 381)

DIRECTIONS

1. Heat the grill as directed.

2. Brush the grill grate and coat it with oil. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn sputtering inside, 12 to 15 minutes, turning every 3 or 4 minutes.

3. Meanwhile, mix the olive oil, lime juice, and Chimichurri Rub in a small bowl.

4. Let the corn cool for a few minutes. Grasp each ear with a dish towel and peel off the husk. Serve the ears slathered with the chimichurri mixture.

Grilled Corn and Crab Salad with Raspberries

Who says light and delicate meals can’t come off your grill? Try this refreshing crab salad on a hot summer day. The corn provides an earthy flavor (and picks up a hint of smoke if you peel back the husks toward the end of cooking), while the raspberries and dill have a cooling effect-all of which enhances the mild, sweet taste of crabmeat.

TIMING

Prep: 15 minutes

Grill: 15 minutes

Chill: 2 hours

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

THE GRILL

Gas:

Direct heat, medium (350°F)

Clean, oiled grate on lowest setting

Charcoal:

Direct heat, light ash

10-by-10-inch charcoal bed (about 3 dozen coals)

Clean, oiled grate on lowest setting

Wood:

Direct heat, medium ash

10-by-10-inch bed, 1 inch deep

Clean, oiled grate set 2 inches above the fire

Photo: Grilled Corn and Crab Salad with Raspberries

TIP

• If you can’t find fresh lump crab meat, look for premium hand-picked pasturized crab meat in the seafood cold case. It comes in 8-ounce tubs and makes a good substitute.

* * *

INGREDIENTS (MAKES 4 SERVINGS)

Oil for coating grill grate

4 medium ears corn

1½ tablespoons raspberry vinegar

¼ cup olive oil

¾ teaspoon kosher salt

1/4 teaspoon ground white or black pepper

1 tablespoon chopped fresh dill

2 scallions, white and green parts, chopped

1 small red bell pepper, seeded and finely chopped

1 tomato, seeded and finely chopped

8 ounces fresh lump crabmeat, picked over to remove shells

6 ounces fresh raspberries

DIRECTIONS

1. Heat the grill as directed. Brush the grill grate and coat it with oil.

2. Put the corn on the grill, cover, and cook until the husks are charred and you can hear the juices from the corn spitting inside, 12 to 15 minutes, turning every 3 to 4 minutes. For more grilled flavor, peel back all but the last thin layer of husk for the last 5 minutes of grilling. Let cool enough to handle, then remove and discard the husks. Stand the corncobs upright on a cutting board and cut straight down the sides, slicing the kernels off the cobs.

3. Put the vinegar in a medium bowl. Whisk in the olive oil in a slow, steady stream until fully incorporated. Whisk in the salt and pepper, then stir in the dill, scallions, bell pepper, tomato, and corn. Gently stir in the crab. Chill for at least 2 hours or up to 1 day. Top with the raspberries just before serving.

Grilled Corn with Spicy Tomato Butter

In order to mix something moist, like a tomato, with butter (which is at least 80 percent fat), most of the juice has to be removed. You could squeeze it, but then you’d lose a lot of its flavor. You could cook it until it’s dry, but that would take time and fairly constant attention. Or you could use a tablespoon of tomato paste, which is nothing more than ripe tomatoes simmered until most of the moisture is gone. The more a tomato cooks, the less it resembles fresh, and the more concentrated its flavor will be. Mixing a tomato concentrate with butter gives it dairy sweetness and a velvety texture that is delicious slathered over the charred kernels of an ear of grilled corn.

TIMING

Prep: 5 minutes

Grill: 12 to 15 minutes

GRILL TOOLS AND EQUIPMENT

• Long-handled tongs

TOMATO PASTE

Tomato paste is made by cooking tomato puree until almost all