This one just tastes like summer and is helping me to round out my list of sides that are picnic-approved and barbecue-certified.

Forgive the recipe instructions here, or lack thereof. I was inspired to make this one while looking at a couple left-over ears of corn and a basil plant I bought for another recipe.

Corn with Lime Butter and Basil

Bring a large pot of salted water to a boil. Add 5 shucked ears of corn and boil, covered, for 5 minutes or until the corn is cooked.

While corn is cooking, melt 3 tablespoons of butter in a small saucepan with the juice of half a large lime. Once butter has melted, add salt and pepper to taste. You can also add more butter or lime juice here to suit your tastes. Finely chop a half cup of fresh basil leaves and thinly slice 4 scallions, using both white and green parts, and set aside.

When corn is cool enough to handle, cut kernels from the cob. I like to stand the ear up in a big bowl and cut down into the bowl to prevent the kernels from running all over my countertop before then parachuting to the floor.

Toss corn with the lime butter and sprinkle in basil and scallions. Mix once more to combine and serve warm if you can. If not, it’s still good at room temperature.