Corn on the cob is one of those perfect summer pleasures that we look forward to year after year. This version–which includes directions for grilling your corn, a great way to go–takes corn on the cob to new heights of taste pleasure with sweet, spicy, tangy Chili-Lime Butter.

And don’t stop there: we also include fabulous recipes for Jalapeno Butter with Cheese, and a tangy Sun-Dried Tomato Butter. Flavored butters work wonders, not only on corn, but on potatoes, rice, bread–just about anything that could use a little spicing up. These are the mouth-watering best!

You can boil your corn on the cob (for around 10 minutes), or try it grilled: see How To Grill Corn.

Then, for the butters:

Chili-Lime Butter

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 tablespoon honey
2 tablespoons fresh lime juice
1/2 teaspoon chili powder

In a small mixing bowl, cream the butter with the honey, lime juice and chili powder. Spread over hot corn on the cob. Leftovers may be refrigerated, tightly covered with plastic wrap, for up to 2 weeks.

Jalapeno Butter with Cheese

INGREDIENTS

1/2 cup (1 stick) butter, softened
1 tablespoon green Tabasco sauce
2 tablespoons grated Pecorino-Romano cheese

In a small mixing bowl, cream together the butter, Tabasco, and cheese, and then spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 1 week.

Sun-Dried Tomato Butter

INGREDIENTS

1/2 cup (1 stick) butter, softened
3 oil-packed sun-dried tomatoes, drained and minced

In a small mixing bowl, beat together the butter and tomatoes until well-blended, and spread on hot corn. Refrigerate leftovers, tightly covered with plastic wrap, for up to 2 weeks.