EVERYONE has an opinion about the best way to grill corn. Some swear you have to soak the ears in the husk before grilling. Some say you should peel back the husk, remove the silk, then butter and season the corn and wrap it back up to grill.

Personally, I love the charred, popcorn-like flavor that corn gets when it’s exposed directly to the flame, so I grill my corn out of the husk and until it’s browned  really browned  in a few places; as it happens, this usually leaves other parts bright yellow. Not only is this super-easy but it results in the kind of flavor I associate with the crunchy street corn of Mexico.

In many parts of Mexico, though, that crunchiness is highlighted with a creamy chili-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated: You just mix together mayonnaise, freshly squeezed lime juice, chili powder, salt and pepper. It’s pretty authentic, and a combination that brings out the grilled flavor and balances the sweetness of fresh corn perfectly.

There are other options: olive oil, chopped basil and Parmesan make an unexpected and very good combo; crumbled feta mixed with plain yogurt, lemon juice, oregano and cumin is amazing; and you can’t go wrong with mayo mixed with minced garlic, pimentón and parsley.