To make grilled corn really pop, brush on one of our secret sauces: masala-lime butter or minty chili oil. Both come together with a few simple ingredients and elevate even the sweetest ears. Slather one on when the cobs are hot off the grates, and we guarantee you'll be a-maized.
The masala-lime sauce gets its earthy heat from a test-kitchen favorite: Burlap & Barrel's Floyd Cardoz Goan Masala Spice Mix ($12 for 2.2 oz., burlapandbarrel.com). The minty chili oil uses tongue-tingling Szechuan chili oil from Blank Slate Kitchen ($13 for 8 oz., blankslatekitchen.com).