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. Position a rack in the middle of the oven and preheat the oven to 350°F.  Line a rimmed baking sheet with parchment paper. 
2. To make the meatballs, in a large food processor, process the garlic, oats, and fennel seeds until finely ground. Add the nuts and process until mostly ground. Add the chickpeas, feta cheese, egg, olive oil, and spices, and pulse a few times to combine. 
3. Scoop out 1½ Tbsp portions of the mixture and roll into 20 to 21 uniform balls (a #40 cookie scoop is helpful). Place the meatballs on the prepared sheet and brush the tops with olive oil. 
4. Bake for 22 to 25 minutes, or until set and browned on the bottom. Remove from the oven, flip the balls over to show the browned side up, and allow to cool for 3 minutes before serving. Store up to 5 days refrigerated. 

1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.

1. Make the crushed ice.
2. Add the mint to a cocktail shaker and muddle it gently. Add the watermelon cubes and use the muddler to release all of the juice. (If you’re using watermelon juice, simply muddle the mint first then add the juice in Step 3.)
3. Add the vodka, rum, lime juice and simple syrup. Fill with ice and shake until cold.
4. Fill a lowball glass with the crushed ice, then strain in the drink. Garnish with additional watermelon slices and mint.