According to a 2020 survey conducted by Hearth, Patio & Barbecue Association, the Fourth of July is the No. 1 holiday for backyard grilling in the U.S. Sixty-eight percent of grill owners surveyed said they host a barbecue on that day. The poll also revealed that carnivores rule when it comes to grilling. Eighty-eight percent of those who participated in the survey said they prefer meat, specifically steak, followed by hamburgers, then hot dogs. However, a respectable 50% of respondents said that they liked to grill vegetables.

There are strong opinions when it comes to the preferred method of grilling. Whether it's due to convenience or preference, 61% of grill owners use a gas grill. Some of those gas grillers also use charcoal, as the poll shows, with 49% of grillers using this method. Just 10% use an electric grill. The popularity of smoker grills has increased over the last several years. Much like die-hard charcoal users, smoker grills seem to attract a very loyal customer base.

One of my favorite foods to prepare on the grill is corn on the cob - especially street corn. If you go to a fair or farmers market this summer and there's a vendor selling street corn, my advice it to run - don't walk - and buy it. You'll find a recipe that I like to use below.

Will you be among the millions of Americans celebrating our independence with a backyard barbecue? We may not see eye-to-eye on the method or type of food we serve, but I think we can all agree that Independence Day should be observed, and if we're fortunate enough to have family and friends to celebrate with, we are blessed indeed.

Grilled Street Corn

Source: Matthew Eads, Grillseeker

Prep time: 10 minutes. Cook time: 30 minutes

Serves: 4-6

Ingredients

- 1/2 cup mayonnaise

- 2 tablespoons extra virgin olive oil

- 1 tablespoon salt

- 1 teaspoon pepper

- 4 to 6 ears of corn, husks on

- 2 cups grated Cotija cheese

- 2 tablespoons fresh cilantro, finely chopped

- 1 lime, cut into wedges

- Cayenne powder or your favorite barbecue rub

Directions

1. Light your grill with coals on one side, and allow temperature to stabilize at 350 degrees.

2. While the grill is preheating, whisk together mayonnaise, extra virgin olive oil, salt and pepper in a bowl. Place mixture in the refrigerator, allowing the flavors to meld together.

3. Once the grill has reached 350 degrees, place corn on the grill on opposite side of coals, leaving the husks on. The husks will steam the corn as it cooks and add to the presentation. Grill for 30 minutes.

4. When the corn is ready, remove from the grill and peel husks back. Be careful when doing so because the steam inside the husks is hot.

5. Coat corn thoroughly with a thin coat of the mayo mixture.

6. Pour Cotija cheese onto a plate, hold corn over plate and spoon cheese onto corn to coat the mayo mixture.

7. To finish, top with a pinch of cayenne pepper or barbecue rub. Garnish with cilantro and fresh lime juice as desired.

* This can also be done on a gas grill, but the corn won't have that distinct charcoal grill flavor.