Grill It: Grill shucked corn on oiled grates over medium heat, turning, until tender and charred, 8 to 10 minutes.

Boil It: Cook shucked corn in salted boiling water until tender, about 4 minutes. Drain.

Japanese Spice (Recipes pictured above, starting at far left.)

Combine 1/4 cup mayonnaise with 1 teaspoon wasabi paste and the zest and juice of 1/2 lime. Brush on 4 grilled ears of corn and sprinkle generously with shichimi togarashi (Japanese spice mix) and sliced scallions.

Hot Honey and Peanuts

Combine 2 tablespoons honey with 2 teaspoons hot sauce and a pinch of salt. Melt 2 tablespoons salted butter with 1/4 teaspoon cayenne, then brush on 4 boiled ears of corn. Sprinkle with chopped salted peanuts and drizzle with the spicy honey.

Chile-Herb

Puree 1 cup each fresh cilantro and parsley, 2 chopped serranos (1 seeded for less heat), 1 garlic clove, 1 teaspoon ground cardamom, 1/2 teaspoon each ground cumin and kosher salt and 1/4 teaspoon ground coriander. Pulse in 1/2 cup olive oil, then 1 tablespoon lemon juice. Spread on 4 grilled ears of corn. Season with salt

Cacio E Pepe

Combine 1/3 cup each finely grated parmesan and pecorino with 1 tablespoon coarsely ground black pepper