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Nibbles: Four Ways to Eat Sweet Corn

I am old school when it comes to sweet corn—it needs to be field-fresh, husked quickly, dropped in boiling water for three minutes, and eaten right away with butter. I don’t even use salt.

But the new Bon Appetit had some ideas for sweet corn adventurers. Here are four. Each starts with a stick of unsalted butter to which you can add:

• 6 tablespoons harissa paste and ½ cup finely chopped mint;

• ½ cup finely chopped tender herbs and ½ teaspoon grated lemon zest;

• 3 ounces Parmesan, coarsely grated, and ½ teaspoon freshly ground pepper; or

• 2 tablespoons miso and 1 tablespoon toasted sesame seeds.