Grilling season is right around the corner and the folks at The Standard Examiner came to the right place to get some information for their feature article, Thrill of the Grill. 

We thought you might enjoy the recipes we shared with them. 

Grilled Carne Asada

1/2 cup oil

Juice from 3 limes

1 tablespoon chopped garlic

1 tablespoon chopped cilantro

Six 8-ounce outside skirt steaks (available through most grocery meat departments)

Kosher salt

Black pepper

Combine oil, lime juice, garlic and cilantro to make the marinade. Marinate steak for 10 minutes before placing on the grill. Season with salt and pepper as it cooks. Grill to desired doneness. Slice into strips, if desired. Serves six.

Grilled Corn on the Cob

6 cobs of corn

1/2 cup sour cream

1/2 cup cotija cheese (available in most grocery delis or local Latin food markets)

Chili powder

Boil corn for 10 minutes, then finish on the grill to give flavor and color. Slather the corn in sour cream and roll in cotija cheese. Finish with a few shakes of chili powder to add color and flavor. Serves six.