Corn on the cob from Martha Stewart Living magazine

Martha Stewart Living magazine shows us how to jazz up corn on the cob. -MARTHA STEWART LIVING

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Upgrade classic corn on the cob: Swap butter for heart-healthy olive oil, and season with one of these zippy toppings, adding it just after cooking. Each recipe makes enough for eight ears of corn.

Basil-Mint Pesto
Purée 2 garlic cloves and ¾ cup olive oil in a blender. With machine running, add 1 cup packed fresh mint and ¼ cup packed fresh basil; purée for 1 minute. Brush corn with pesto; season with coarse salt.

Southwest Spice
Combine 2 teaspoons chili powder, 1 teaspoon each ground toasted cumin and coriander seeds, and ½ teaspoon coarse salt. Brush corn with olive oil; sprinkle with spices.

Black Pepper and thyme
Brush corn with olive oil. Sprinkle with 1 tablespoon fresh thyme; season with coarse salt and freshly ground pepper.

Lime zest
Combine 1 tablespoon finely grated lime zest (from 2 limes) and 2 teaspoons coarse salt. Brush corn with olive oil; sprinkle with zest mixture.

Copyright © 2011, Martha Stewart Living Omnimedia, Inc.  Originally published in the July 2011 issue of Martha Stewart Living magazine.