Remove husks from corn. Remove silks; rinse corn. Cook corn, covered, in enough boiling lightly salted water to cover for 5 to 7 minutes or until tender. Drain. Meanwhile, prepare one, two, or all of the spice blends. Place spice blends in shaker containers or small bowls. To serve, brush corn with some of the butter. Sprinkle with desired spice blend. Drizzle with additional butter. Store any remaining spice blend, covered, at room temperature up to 1 month. Makes 12 servings.

Mexicali Spice Blend: In a small bowl stir together 3 tablespoons chili powder; 3 tablespoons grated Parmesan cheese; 1 tablespoon garlic powder; 1 tablespoon ground cumin; 1 tablespoon dried oregano, crushed; and 1/2 teaspoon salt. Makes about 9 tablespoons.

Italian Spice Blend: In a small bowl stir together 2 tablespoons grated Parmesan cheese; 1 tablespoon ground black pepper; 1 tablespoon fennel seeds, ground; 1 tablespoon dried oregano, crushed; 1 teaspoon garlic powder; and 1/4 teaspoon salt. To make a powder, grind the mixture in a coffee grinder, if desired. Makes about 6 tablespoons.

Herb Spice Blend: In a small bowl stir together 3 tablespoons grated Romano or Parmesan cheese; 2 tablespoons dried basil, crushed; 2 teaspoons dried tarragon, crushed; 1 teaspoon garlic powder; and 1/4 teaspoon salt. To make a powder, grind the mixture in a coffee grinder, if desired. Makes about 6 tablespoons.