This hand-held treat is a quintessential cookout side or snack. Follow these instructions for a classic preparation, plus four quick and easy reinventions that are ideal for a summer party.

Husk corn and cook directly on grill grates over medium heat, turning every few minutes, until cooked, about 8 minutes total. Serve with butter and salt.

Brush cooked corn with rendered bacon fat, then coat the cobs in diced bacon, panko and fresh chopped basil.

Thoroughly combine soft butter and miso paste. Brush the mixture on the grilled corn and sprinkle with nori and togarashi, a common Japanese spice mixture containing red chili pepper, roasted orange peel and ground ginger.

Brush grilled corn with mayonnaise before adding a sprinkle of cayenne and crumbled Cotija cheese.