When Pat Dougherty makes his Grilled Raspberry Chipotle Pork Loin, he likes to accompany it with grilled corn in the husk and sliced fresh fruit.

“The corn, first grilled, then brushed with the basil-pesto butter sauce, and the cooling contrast of peach and mango just say ‘summer,’ ” he told Pat Eby, who profiled him in the What’s Cooking column this week in the Let’s Eat section.

Here are Dougherty’s recipes.

Roasted Corn in Basil Butter

Yield: 8 servings

8 ears fresh sweet corn with husks

3/4 cup buttery spread (Dougherty uses Smart Balance; softened butter could be substituted)

2 to 3 tablespoons basil pesto

Peel back the husks carefully, leaving them attached to the corn. Remove the silk, then fold the husks back over the ears. Tie, if necessary, with butchers’ twine. Soak the ears in very cold water for 1 hour.

Drain the corn and place on a medium-hot grill. Cook until done, 20 to 25 minutes, turning the corn after 10 minutes.

Melt the buttery spread and stir in the prepared pesto. Pull back the husks and coat the corn with the basil butter.

Peaches and Mango

Yield: 8 servings

2 Red Haven peaches, sliced lengthwise

1 tablespoon lemon juice

1 ripe mango, peeled and sliced lengthwise

Toss together peaches, lemon juice and mango.