1. BBQ
I bought a roaster, loosened the breast skin, put a pineapple ring under the skin on each breast, put the chicken on a rack and poured the pineapple juice into the bottom on the pan. S&P on the skin, and stuck it in the oven. When it was nice and brown, you could see the outline of the rings. Looked so pretty. I then took the juices, pineapple and chicken drippings and made a reduced sauce and melted a pat of butter in it for thickening. Her family raved about it all week. She made her own mashed potatoes. This was a recipe that I just winged on the fly. I wouldn't touch it. I hate pineapple. And a pineapple sauce on mashed potatoes did nothing for my appetite. I ate at home that day.

2. Peppery-Basil
“I’m a corn purist,” says food director Susan Westmoreland. “But my fallback is softened butter that’s mashed up with lots of chopped fresh basil and black pepper.”

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3. Shrimp Salt
“I love to sprinkle hot, buttered corn with homemade shrimp salt,” says assistant food editor Sherry Rujikarn. “It tastes like a shrimp boil and lobster bake in one bite! The salt is toasty, briny, and a little nutty, perfect for sweet summer corn”

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Make it:4 chicken breast or pieces equalivent Mix together & coat chicken pieces 1/2 cup flour salt & pepper Brown chicken in 1/3 cup of oil and set aside Sauce; 1 13- 15 oz. can chunk pinneapple - drained saving juice - set pinneapple aside. drain juice into a 2 cup measuring cup, then add enough water to make it 1 1/4 cups Place juice into a sauce pan and add: 2 tbl cornstarch 3/4 cup cider vingear 1 tbl soy sauce 1/4 tsp ground ginger 1 tsp chicken bouillon cube ( or add chicken broth to the pinneapple juice) whisking constantley till comes to a boil Place chicken into a baking dish pour sauce over chicken

4. Pesto
Associate food editor Cathy Lo’s favorite way to eat corn? “Slathered with pesto, preferablyBuddhaPesto, which I discovered on vacation in the Catskills but homemade works, too.”