One of life’s simple delights—in my book—is biting into a crispy elote right off the grill. Taking that bite and knowing this corn came from field that never sprays any pesticide and isn’t genetically modified, makes this experience worth savoring even more. That’s why this week’s corn from Huakama Produce is so special. Grown locally, in season and clean as can be! (Thank you Tina!) Here’s a few tips for grilling it up:

If you want to grill the corn whole with the husk on, then it’s a good idea to soak it first (anywhere between 30 minutes to a few hours), just so the husks don’t burn so quickly. You can peel back the husk without tearing them off, rub off the corn silk, then wrap the husks back around the corn and then soak. This method gets you a more moist grilled corn on the cob, if that’s your preference. Place on the grill for about 15 minutes, rotating it a couple of times.

If you want to grill it without the husk, you’ll get a more smoky, crispy corn on the cob and it will cook faster. Place directly on the grill and turn every few minutes until it’s cooked to your liking.

Season with salt, pepper, chile, lemon or whatever else is your jam!