Preheat grill to 350° to 400° (medium-high) heat. Pull back husks from ears of corn; remove and discard silks. Tie husks together with kitchen string to form a handle. Soak corn in cold salted water to cover 10 minutes; drain. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally. Serve with desired toppings.
Herbed Cotija Cheese: Toss together 1 cup crumbled Cotija cheese, 2 Tbsp. each chopped fresh cilantro and chives, and 1 tsp. each chili powder and lime zest. Brush corn with melted butter; sprinkle with Herbed Cotija Cheese. Serve with fresh lime wedges. Makes: 1 1/4 cups.
Parmesan-Pesto Butter: Stir together 1/2 cup butter, softened; 1/2 cup freshly grated Parmesan cheese; 2 Tbsp. jarred refrigerated pesto sauce; 2 Tbsp. each finely chopped fresh flat-leaf parsley and chives; 1 garlic clove, pressed; and 1 tsp. freshly ground pepper in a bowl. Makes: 3/4 cup.
Chipotle Butter: Stir together 1/2 cup butter, softened; 2 Tbsp. each finely chopped fresh cilantro and chives; 1 Tbsp. finely chopped canned chipotle pepper in adobo sauce; 1 tsp. lime zest; and 1 tsp. freshly ground pepper. Makes: 3/4 cup.