Grilled Sweet Corn with Three Butters

Making compound butters is a breeze, and it adds a glorious layer of flavor to fresh sweet corn. Even better when the corn is grilled!

Chilli Butter

•  1/4 cup butter, softened
• 1/4 teaspoon hot sauce
• 1 teaspoon sweet chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt

Lemon Herb Butter

• 1/4 cup butter, softened
• 2 cloves garlic, chopped
• 1/4 teaspoon lemon zest
• 1 tablespoons each fresh, chopped basil, oregano and thyme
• 1/8 teaspoon salt

For the Grilled Corn: Heat an outdoor grill or a stovetop grill to high. Peel back husks of corn, but do not remove. Remove all silk from corn and smooth husks back into place. Put each ear under running water to moisten the husk and place directly on grill. Grill, turning occasionally, until kernels soften and husks blacken, 10 to 12 minutes. Pull back husks and serve corn with 1 teaspoon flavored butter.

For each Flavored Butter: Using a spoon, mix butter with respective ingredients. Roll each into a log shape and wrap in plastic wrap or wax paper. Refrigerate until firm, 2 to 3 hours, then soften to room temperature before serving.