It's at it's peak right now so here's a few different ways to serve our favorite, corn-on-the-cob.
Each topping recipe makes enough for 8 ears.
Puree 2 cloves garlic and 3/4 cup olive oil in a blender. With the machine running add 1 cup packed fresh mint leaves and 1/4 cup packed fresh basil leaves, puree for 1 minute. Brush corn with pesto and season with coarse salt.
Combine 2 teaspoons chili powder, 1 teaspoon each ground toasted cumin and coriander seeds, and a 1/2 teaspoon course salt. Brush corn with olive oil and sprinkle with spices.
Black Pepper and Thyme
Brush corn with olive oil. Sprinkle with 1 Tablespoon fresh thyme: season with course salt and fresh ground pepper.
Combine 1 Tablespoon freshly grated lime zest (from 2 limes) and 2 teaspoons course salt. Brush corn with olive oil and sprinkle with zest mixture.
You can substitute butter for olive oil in any of these.
from Martha Stewart Magazine July 2010