I firmly believe that in season, a meal without fresh corn on the cob is a meal wasted. We've been enjoying it grilled, buttered, and sprinkled with chipotle powder. Yum! Fine Cooking had this recipe for jerk seasoning recently. It's good--we've used it for grilled wings and pork parts, which go really well with the corn. No utensils if you roll your corn in butter rather than spread the butter on the corn. Jamaican Jerk Seasoning Yield: about 2 C 14 whole cloves 4 heaping t whole allspice berries 2 medium onions, roughly chopped 4 scallions, white and green parts, roughly chopped* 1 t fresh thyme leaves* 2 Scotch Bonnet chiles, cored, seeded, de-ribbed* 1/2 t ground nutmeg 1/2 t ground cinnamon 1 1/2" piece fresh ginger, about 1 oz., washed but not peeled, and sliced 2 T kosher salt 1 T freshly ground black pepper 6 cloves garlic Crush cloves and allspice in a mortar or in a plastic bag with a rolling pin, just to break the berries. Put these and all remaining ingredients in a food processor or blender and puree to a coarse paste, scraping sides of bowl as needed. Put in a clean container, cover, and refrigerate up to three months. *I compared these quantities to another "more authentic" recipe--I understand this is all pretty much to taste--and increased the quantities. About 6 scallions, 1 T fresh thyme, and 6 scotch bonnets with the ribs left in made it nicely spicy. For 3 pounds chicken parts (this worked really well with those semi-boneless country-style pork ribs, too), combine 3/4 C jerk seasoning with 1 T oil. Rub the chicken all over with the mixture, including under the skin, and refrigerate for 30 min. to 1 hour. Grill and enjoy! -- Margo Thompson Asst. Professor, Art History Art Department Williams Hall University of Vermont 72 University Place Burlington, VT 05405-0168 (802) 656-0667