Spice up some summer sweet corn

Remove outer corn husks leaving 4 to 6 inner husks on each ear. Soak ears in cold water 1 hour. Preheat grill or broiler. Grill or broil corn 6 inches from heat source for about 15 minutes, turning frequently. Meanwhile, in a small bowl combine butter, lime juice, tarragon, salt and pepper. In another bowl combine chili powder, red pepper, garlic powder, paprika and cinnamon. Remove ears from heat one at a time; quickly pull husks back over end of ear and tie in a knot. Remove silk, brush on all sides with lime butter and sprinkle with spice mixture while turning ears to cover all sides. Place on serving plate, top with cheese and serve.

Cut kernels from 5 ears; reserve. Cut remaining ear of corn crosswise into 6 pieces; reserve.  In a large heavy skillet over medium heat, heat 2 tablespoons of the oil until hot. Add rice and shallots; cook and stir until rice just begins to turn golden, about 3 minutes. Add wine and cook until it evaporates. Add 2 cups broth; cook and stir until it is all absorbed. Continue cooking and adding broth 1/2 cup at a time until the risotto is creamy and just tender, 18 to 20 minutes. Meanwhile, bring 3 cups salted water to a boil over high heat. Add corn sections and return to a boil; drain and keep warm. In a medium size sauté pan on high heat, add 2 tablespoons olive oil. When hot, add the corn kernels and sugar and cook for about 2-3 minutes, allowing the kernels to caramelize. At once, stir the corn kernels, Parmigiano Reggiano, marscapone, butter, and chopped herbs into the risotto; cook just until hot and corn looks cooked, about 2 minutes. Divide risotto into 6 warm soup or pasta plates and garnish each with 1-2 corn pieces and lobster.

To make the Corn Fritters
Heat the butter in a small sauce pan. Add the onions and garlic, cook until soft. Add the corn and cook for about 3-4 minutes. Season with salt, pepper, cinnamon and ginger. Remove from the heat, add the chilies. Pour cooked vegetables into the eggs and milk, stirring constantly. Sift flour, baking powder, salt and sugar. Fold in the batter. Drop by tablespoons into hot vegetable oil and deep fry about 5 minutes or until golden brown. Shake powdered sugar over the fritters.

To make the Chilled Corn Soup
Cut corn kernels from cobs and set aside. Place cobs in saucepan with chicken stock; bring to a boil, reduce heat, cover, and simmer for 20 minutes. Melt the butter in a medium-size pot, over moderate heat. Add the onions, garlic and leeks, cover the pot, and cook without browning until soft, about 5 minutes. Add the curry powder, and continue to cook, stirring, for 1 minute.
Remove cobs from stock and discard cobs. Add stock, the reserved corn kernels, and herbs. Simmer uncovered for 20 minutes. Add the heavy cream and cook for another 5 minutes. Puree all soup in a blender or food processor until smooth. Cover with plastic wrap and refrigerate until well chilled. Season (when chilled) to taste with salt and pepper.