Swap butter for heart-healthy olive oil, and season with one of these zippy toppings, adding it just after cooking. Each recipe makes enough for eight ears of corn.
Purée 2 garlic cloves and 3/4 cup olive oil in a blender. With machine running, add 1 cup packed fresh mint and 1/4 cup packed fresh basil; purée for 1 minute. Brush corn with pesto; season with coarse salt.
Combine 2 teaspoons chili powder, 1 teaspoon each ground toasted cumin and coriander seeds, and 1/2 teaspoon coarse salt. Brush corn with olive oil; sprinkle with spices.
Black Pepper and Thyme
Brush corn with olive oil. Sprinkle with 1 tablespoon fresh thyme; season with coarse salt and freshly ground pepper.
Combine 1 tablespoon finely grated lime zest (from 2 limes) and 2 teaspoons coarse salt. Brush corn with olive oil; sprinkle with zest mixture.