In a large skillet, bring 1 inch of water to a boil and add the corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes. Drain.

Season with olive oil or butter, lemon juice, salt, and pepper, as desired.

Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt and pepper. Slather it on corn with a squeeze of lemon.

Mexican Corn on the Cob: Brush the corn with adobo sauce and top with cotija cheese and cilantro.