Try this barbecue staple with a tangy twist!

Prep time: 15 minutes

Total time: about 20 minutes

Serves: 8

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

1. 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.

2. 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.