After drooling over the recipes spotlighted in the magazine and on the Magnolia Blog, we noticed that the Gaines family’s ...

Hot dog lovers know that the smoky taste of a grilled frank is incomparable, but have you ever tried grilling your favorite ...

This Corn Husk–Grilled Goat Cheese with Corn Relish and Honey recipe gets its flavor from tangy, creamy goat cheese and a spicy corn relish made with Fresno chiles. Get the recipe from Food & Wine.

Whip up this easy, smoky charred corn salad with grilled corn, fresh veggies, and a splash of zesty lime juice—perfect for summer cravings!

1. Cut the corn from the cobs and put in a large bowl. 2. Add the black beans, snap peas, basil leaves and rocket, tossing to combine. Season with salt and pepper to taste. 3.

Add corn, jalapeño, red onion and cilantro to the bowl and mix, continuing to mash avocado while mixing. Season to taste with salt, black pepper and granulated garlic. Serve with blue corn chips.

Rotate the corn the final quarter turn, stir the broccoli and continue broiling for another 2 minutes, or until both vegetables are nicely charred. Transfer the vegetables to a cutting board to cool.

My corn relish came together quickly, unlike chopping pickles for a pickle relish, which requires a lot of time. I also changed the recipe by using Kosher salt to make sure it dissolves.

You've just found your new favorite way to enjoy corn. This salad is so easy to make and you can even use left over corn on the cob to make it easier.

Nisha Vora's 'Low-Effort' Charred Corn and Peanut Salad Is Sweet, Smoky and Herbaceous "It’s a low-effort recipe that comes together quickly but has big, fun flavors," says the author of the ...

Charred corn dishes seem like just the thing to spice up the season. Two versions here: one with ginger and jalapeno, the other a creamier Mexican Esquites Salad. In both cases, “the hardest ...