6 Spicy Corn Toppings

On the grill: Grill the husked corn on a greased grill rack over medium heat, turning, until tender and charred, 8 to 10 minutes.

Boiled: Cook the husked corn in salted boiling water until tender, about 4 minutes. Drain.

Japanese spices

(The toppings are shown from left to right in the photo.)

Combine 1/4 cup mayonnaise with 1 teaspoon wasabi paste and the juice of 1/2 lime. Spread the mixture over 4 grilled ears of corn and sprinkle generously with shichimi spice mix and sliced ​​green onions.

Hot honey and peanuts

Combine 2 tablespoons honey with 2 teaspoons hot sauce and a pinch of salt. Melt 2 tablespoons salted butter with 1/4 teaspoon cayenne pepper, then spread on 4 cooked ears of corn. Sprinkle with chopped salted peanuts and drizzle with hot honey.

Chili pepper with herbs

Puree 1 cup each fresh cilantro and parsley, 2 chopped serrano chiles (1 seeded for less heat), 1 clove garlic, 1 teaspoon ground cardamom, 1/2 teaspoon each ground cumin and salt, and 1/4 teaspoon ground coriander. Whisk in 1/2 cup olive oil, then 1 tablespoon lemon juice. Spread on 4 grilled ears of corn. Season with salt.

Pimento cheese

Combine 1/3 cup mayonnaise with 2 tablespoons finely chopped pimento peppers (drained), 1/2 cup finely grated sharp cheddar, 1/2 teaspoon cayenne pepper, and a pinch of salt. Spread on 4 cooked ears of corn. Sprinkle with 1 1/2 cups cheddar and 2 tablespoons chopped chives, pressing them onto the ears. Sprinkle with cayenne pepper.

Cacho-e-pepe

Combine 1/3 cup each finely grated Parmesan and Pecorino cheese with 1 tablespoon coarsely ground black pepper. Brush 4 cooked ears of corn with melted butter and season with salt. Sprinkle with the cheese mixture, pressing down.

Harissa Butter

In a small, dry skillet, toast 1/4 teaspoon cumin seeds and 1/8 teaspoon caraway seeds over medium heat for about 3 minutes. Transfer to a cutting board and crush with a heavy skillet. Combine with 2 tablespoons softened salted butter, 1 tablespoon harissa, and a pinch of salt. Spread on 4 grilled ears of corn. Sprinkle with chopped mint.