I have read my fair share of grilling tips over the years, as I’m sure you have too. Part of that is because as many times as I’ve read an article on how to grill the juiciest steak possible, I tend to forget a thing or two and could use a refresher :) However, this year I came across 3 really fantastic tips from the folks at Real Simple that are really fresh and great ideas. We’re going to go over how to grill fish without it falling apart, how to make the best grilled corn, and how to grill when there’s no time to marinade.

Before you hit the snooze button, give these a tips a read, I know you won’t be sorry!

HOW TO GRILL FISH WITHOUT HAVING IT FALL APART

1. Heat, clean, and season your grill. Treat your grill like a cast-iron pan—you want it smoking hot, clean, and well seasoned. Heat the grill on high, then scrub the grates with a grill brush to remove ash, debris, and bits of food. Dip a square of folded paper towels in oil, hold it with long-handeled tongs, and wipe grates until they’re glossy—this forms a coating between the grates and fish to prevent sticking.

2. Prepare and cook the fish. Thick, skin-on fillets and steaks (think salmon, halibut, snapper and grouper) hold up best. Pat the fish dry and brush both sides with oil. Place skin side down perpendicular to grates. Cook, covered, over direct, medium-high heat until skin is brown and crisp. If the fish doesn’t budge when you try to flip it, keep cooking until it releases. Flip with a sturdy spatula and grill until cooked through.

HOW TO MAKE THE BEST GRILLED CORN

Do you want sweet, juicy, lightly charred grilled corn? Start by picking the best ears at the market. If you can, buy local; the sugar in corn begins converting to chewier starch as soon as the ears are picked. Look for firm, green husks and yellow to light brown silk tips. When you’re ready to grill, keep it simple. Cook over medium-high, rotating the cobs often, until kernels are evenly charred, 4 to 5 minutes. For the smokiest flavor, pull back the husks and remove the silks before grilling (or remove the husks altogether). For less-charred flavor, steam the corn by pulling the husks back over the kernels before grilling.

HOW TO GRILL WHEN THERE’S NO TIME TO MARINADE

This one is my favorite of the three! Are you grilling on a weeknight? Yes, it is possible to do that. Say hello to the “reverse marinade,” in which you grill your protein first, then pour on a bright, herb-packed vinaigrette. The technique works particularly well with steak, which soaks up the marinade as it rests, adding moisture and bold flavor to the meat.

Basic Formula:

For every 2 pounds of protein, combine 1/3 cup olive oil, the zest and juice of 2 lemons, a handful of fresh chopped herbs, and 4 smashed garlic cloves. Season to taste with salt and pepper. Pour over grilled protein (such as flank or skirt steak, pork tenderloin, chicken breasts, shrimp, or tofu). Let protein sit for 10 minutes before slicing or serving.

Vary it.

Try tossing grilled veggies in your favorite pesto or chimichurri.

I hope you like these tips for your summer grilling as much as I did! :) It’s officially summer break around here so I’m excited to get out and grill more. It just feels right this time of year!