- 8 ears yellow corn
- Vegetable oil cooking spray
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1 teaspoon Worcestershire sauce
- 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 chili powder
- 1/8 teaspoon salt
- 1/4 cup butter, softened
- 2 ounces sun-dried tomatoes (about 6 large), softened in boiling water and chopped
- 2 tablespoon Italian parsley, finely chopped
- 2 tablespoon fresh basil, finely chopped
- 1/4 cup butter, softened
- 2 cloves garlic, chopped
- 2 teaspoon truffle oil
- 1/8 teaspoon salt
- Pinch of freshly ground black pepper
- 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 coat corn with cooking spray. Sprinkle corn with salt and smooth husks back into place. Rub each husk with water 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.
- 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.