Want to add some pizazz to grilled corn on the cob?
Coat the ears (husks removed) evenly with vegetable oil. Grill the corn, turning so it cooks evenly and grill marks form, 10 to 12 minutes.
Then try coating the corn with one of these four toppings:
1. Mexican corn: A mix of 1/2 cup mayonnaise, 2 tablespoons Sriracha, 2 tablespoons lime juice, 1 teaspoon chili powder. Sprinkle with 2 to 4 tablespoons chopped fresh cilantro, optional.
2. Hint of Italy: Melt butter, olive oil and garlic powder and brush on ears before roasting. Sprinkle with freshly grated Parmesan and chopped basil after removing from grill.
3. Asian accent: Mix 1/4 cup hoisin sauce, 1/4 cup honey, 2 tablespoons reduced-sodium soy sauce and 2 tablespoons lime juice. Grill 8 husked and halved ears of corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.
4. Combine 2 teaspoons lime zest, 1 teaspoon chipotle chile powder, 1 teaspoon garlic powder, 1 teaspoon sweet paprika, 1/2 teaspoon kosher salt and 1/2 teaspoon sugar. Mash in 1 stick unsalted butter, at room temperature. Peel back husks on 4 ears corn without removing them. Brush with mixture, then replace husks. Grill on medium heat 12 to 15 minutes, turning occasionally.