This isn’t really a recipe but more a technique. One awesome thing about life in the Midwest is the abundance of fresh sweet corn. M usually grills it in the husk and then we top it with fresh crema, cojito cheese and this spicy pepper and salt mix called Pico de Gallo. It’s the perfect balance of sweet and crunchy, rich and creamy, and downright spicy! What’s your favorite way to make corn on the cob?