Ready to go beyond butter and salt? Try these simple recipes, which make enough for four to six ears of corn. Add the spread before or after cooking, depending on the cooking method.
Combine ¼ cup olive oil or softened butter, 2 tablespoons finely grated Parmesan cheese and ½ teaspoon dried, crushed oregano.
Blend 2 tablespoons Dijon-style mustard with 4 tablespoons softened butter or ¼ cup apple cider. Or just brush cooked ears with honey mustard.
Brush cooked ears with a light coating of toasted sesame oil.
Brush ears lightly with homemade or prepared pesto before cooking; after cooking, moisten ears with pesto.
Heat ¼ cup butter with ¼ cup barbecue sauce and spread on corn before or after cooking.
Combine ¼ cup mayonnaise with ¾ teaspoon Southwest seasoning blend or chili powder and 2 teaspoons lime juice. Brush on husked corn before cooking.
Mix 1 teaspoon each ground cumin and dried crushed cilantro leaves, ¼ teaspoon salt and 1/8 teaspoon ground black pepper with 1-¼ teaspoons water. Rub on corn before cooking.