It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cherries and cucumbers. This week we’re getting creative with corn.

If you’ve been counting down all season long for sweet, crisp corn, the wait is finally over. Whether you roast corn on the stove or set it to sizzling on the grill, you can make juicy kernels the star of main dishes with a Southwestern flair.

Try Guy’s hearty Roasted Corn Quesadillas, bursting with corn, jalapenos, red onions, bell peppers and black beans for an easy weeknight meal. Add some chicken to the mix and you’ve got Robin’s Chicken Tostada With Corn, Pickled Jalapenos and Black Beans. Her cilantro-lime vinaigrette makes this Southwestern main the life of the party.

More corn recipes from family and friends »

Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.

It’s hard to beat the taste of corn bought from a roadside stand — just driving past a cornfield makes my mouth water. I imagine taking the corn off the grill and watching the butter melt over the kernels — the salt, the first bite. Nothing beats it. Here are some of my favorite tips for purchasing and preparing corn:

1. I always pick corn where the husk clings tightly to the cob; they are the most freshly picked. Similarly, I avoid buying cleaned corn wrapped in plastic or trimmed on both ends for “easier” eating. They tend to be dry and less fresh. The more “whole” you buy your vegetables, the better.

Find out how to grill corn after the jump »