Equipment: A 12 inch skillet with a lid. For a double batch, I use a 13 inch skillet and 2 pounds of corn.

To check if the corn is hot in step 2, I stick my finger in the middle of the corn - if it's hot, the corn is done. (Wash your hands first!)

The browning step is optional - I like the roasted flavor, but skip it if you're in a hurry. Listen to the pan: when it goes from a "boiling" sound to a "sizzling" sound, start stirring every couple of minutes.

Spicy: Add 1/2 teaspoon red pepper flakes to the oil about 30 seconds before adding the corn.

Cajun: Replace the barbecue rub with Cajun rub or spices. These usually contain salt, so skip the salt.

Italian: Replace the barbecue rub with 1 teaspoon fennel seeds, 1 teaspoon coriander seeds, and 1 teaspoon paprika.

Mexican: Add 1 minced garlic clove to the oil about 30 seconds before adding the corn, and replace the barbecue rub with 2 teaspoons ancho chile powder and 1 teaspoon ground cumin. For "extra Mexican," add a drained can of diced green chiles (or diced jalapenos) with the corn.

Heartier side dish: Add a drained 15 ounce can of kidney, black, or pinto beans with the corn - especially black beans with the Mexican version.

You can use fresh corn - strip the kernels from about 6 ears - but only if it's in-season, locally grown corn. Otherwise, frozen is better.