• 8 earsfreshly picked corn in husks
• 8 tablespoons flavored butter (recipes follow)

ANCHOVY BUTTER

• ½ cup (1 stick) unsalted butter, room temperature
• 1 tablespoon fresh lemon juice
• 4 anchovy fillets, drained and finely chopped
• 1 tablespoon finely snipped fresh chives

• Beat the butter and lemon juice with an electric mixer

• until blended. Beat in the anchovies and chives. Refrigerate covered until ready to use.
• About ¾ cup

JALAPENO PEPPER BUTTER

• ½ cup (1 stick) unsalted butter, room temperature
• 2 jalapeno peppers, seeded and finely minced
• ½ teaspoon ground cumin
• Beat the butter with an electric mixer until light. Beat in the jalapeno peppers, then the cumin. Refrigerate covered until ready to use.
• About ½ cup

CURRY BUTTER

• ½ cup (1 stick) unsalted butter, room temperature
• 2 tablespoons good-quality curry powder
• Beat the butter and curry powder with an electric mixer until blended. Refrigerate covered until ready to use.
• About ½ cup