(CBS) — Macy’s culinary council chef Michelle Bernstein shares some a grilling recipes for Father’s Day.

Tame Jamaican Jerk Chicken Wings

6 scallions, greens part only
1 tablespoon finely minced fresh ginger
1 teaspoon ground allspice
1 tablespoon fresh thyme
1 tablespoon dark-brown sugar
½ cup fresh orange juice
¼ cup white vinegar
¼ cup soy sauce
½ cup olive oil
12-16 chicken wings
cilantro sprigs and lime wedges for garnish

Puree all ingredients with a blender until smooth. Pour over the chicken wings. Marinade in refrigerator for 24 hours. Grill over medium to medium high heat until well marked and cooked though. Serve hot. Garnish with fresh cilantro and lime wedges.

Yields 4-6 appetizer servings

Corn on the Cob with Chilies, Queso Fresco and Lime Butter

2 tablespoons cayenne pepper
¼ cup chili powder
2 teaspoons sweet paprika
1 tablespoon garlic powder
¼ teaspoon ground cinnamon
12 ears fresh corn, unshucked
½ pound (2 sticks) unsalted butter, room temperature
4 tablespoons lime juice
1 tablespoon chopped tarragon
1 tablespoon chopped cilantro
Salt and freshly ground black pepper
½ pound queso fresco, finely grated

Combine ingredients cayenne pepper, chili powder, sweet paprika, garlic powder
and ground cinnamon below to make spice mixture. Set a side.

Soak the corn in cold water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 25 to 30 minutes, turning frequently.

While the corn is grilling make the lime butter: In a small bowl, add the butter, lime juice, tarragon, cilantro and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll corn in the butter. Top with a good amount of the queso fresco; sprinkle with the spice mixture. Serve immediately.

Yields 12 servings

Recipes compliments of Michelle Bernstein

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