On the Grates

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling down the outside layers one at a time, keeping them attached and facing downwards away from the cob. 
3. Optional: Use kitchen twine or string to tie the leaves together and make a natural handle for eating the corn. 
4. Use your hands to rub oil on each corn cob evenly. 
5. Place the corn directly on the grill grates and cook until it begins to blacken, then turn.
6. Cook 12-15 minutes total, until blackened on all sides. 
7. Serve immediately with butter and sea salt, using the tied corn husks as a handle for easy eating.

In Foil

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn, and place each corn cob in a sheet of aluminum foil. 
3. Rub the corn with olive oil and sprinkle with salt and pepper. 
4. Top each packet with ½ tablespoon butter. 
5. Seal the foil around the corn without making it too tight. 
6. Poke a few small holes in each packet. 
7. Place the packets on the grill grates and grill for 20-25 minutes, turning occasionally, until the corn is bright yellow and cooked.

In the Husks

1. Preheat your grill to medium-high heat (375-450°F).
2. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. 
3. Remove the silk, then pull the husks back up over the corn. 
4. Soak the corn cobs in cool water for at least 20 minutes to prevent scorching. 
5. Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. 
6. Cook 20-22 minutes total, until the corn is cooked through. To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow to the bottom of the cob.
7. Serve immediately with butter and salt.

1. Preheat a grill to medium-high heat (375 to 450 degrees).
2. Brine the salmon (or go to Marinated Salmon to marinade): While the grill preheats, in a shallow dish mix together 4 cups room temperature water and 3 tablespoons kosher salt. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
3. Pat the salmon dry with a clean towel. Rub it generously with oil and sprinkle it with the kosher salt and the seafood seasoning (or simply salt and pepper).
4. Grill the salmon skin side up for 3 to 5 minutes (where the flames aren’t directly touching the fish), until grill marks appear and it releases from the grates. Flip and cook another 2 to 5 minutes, depending on the thickness of the salmon, until flaky and just pink at the thickest portion and the internal temperature is 125 to 130 degrees. (Salmon varies in thickness, so the cook time is different based on each piece of fish.) Allow to rest for a few minutes, then serve.

1. Rinse the quinoa using a fine mesh strainer to reduce some of the bitterness, then drain completely. 
2. Place the quinoa in a saucepan with 1 ¾ cups water*. Bring the water to a boil on the stovetop, then reduce the heat to low.* 
3. Cover the pot and simmer where the water is just bubbling for about 15 to 17 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.)
4. Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
5. Stir in the butter, dried oregano, garlic powder, and kosher salt. If using fresh herbs, stir in the herbs (and feta cheese, if using). Taste and add additional salt if necessary.**
6. Store leftovers refrigerated for up to 5 days.