One could argue that it’s not truly summer until you’ve sunk your teeth into corn on the cob that’s bursting with sweet, creamy flavor. In-season corn tastes pretty darn good no matter how you prepare it, but the following are three methods for cooking summer’s iconic crop.

Boiled:

1. Husk ears of corn and place them in a large pot of water.

2. Add 1 tbsp salt or 1 tbsp sugar.

3. Bring water to a boil, then let the corn cook for 5 minutes.

4. Serve with butter, salt and pepper to taste.

Roasted:

1. Husk ears of corn and place each cob over two pieces of heavy-duty aluminum foil.

2. Spread butter over each cob, then season with salt and pepper to taste.

3. Seal the foil tightly around each piece of corn, and place on a hot grill for about 10 minutes; or place foil packets directly onto the coals and cook for about 5-6 minutes.

4. Serve corn with butter, salt and pepper to taste.

Grilled:

1. Peel back the husks of the corn to within 1 inch from the bottom and remove the silk.

2. Slather butter over each cob, then pull the husks back over the corn and tie with string to secure.

3. Soak corn in a pot of cold water for 20 minutes.

4. Place the corn on a hot grill (but not over direct flames) and cook, turning frequently, until the husks are very toasted, about 10-15 minutes.

5. Remove the husks and serve with butter, salt and pepper to taste.