Try this barbecue staple with a tangy twist!
Prep time: 15 minutes
Total time: about 20 minutes
8 ears corn, husked and cut into 2-inch pieces, if desired
4 Tbsp butter
1/2 tsp salt
1 tsp ground cumin
2 Tbsp lime juice
1 tsp lime zest
Bring about 2 inches of water to a boil in a large pot. Add the corn; cook 4 to 5 minutes, then drain in a colander.
Meanwhile, melt the butter on the stovetop or in the microwave; stir in the salt, cumin, lime juice, and zest. Toss with the corn; serve warm.
Picky-eater pleaser: If the citrus butter is a turnoff, reserve a few plain cobs.