Spice up some summer sweet corn

With the tip of a knife poke a hole in one end of each piece of corn. Cook the corn in boiling salted water 2 minutes. Meanwhile, combine the brown sugar, salt, red pepper, cinnamon, and ginger in a small bowl. Pour the melted butter into a pie plate. Drain the corn well. Roll each piece in the butter, insert a stick into the end and sprinkle with the brown sugar mixture.

Using a knife, remove kernels from ears to make 3 cups; reserve. In a bowl, whisk together lime juice, oil, salt and black pepper. Add reserved corn, tomatoes, radishes, onion, bell pepper, habañero pepper, cilantro and basil. Toss to combine and coat vegetables with dressing. Add avocado; stir in gently and serve. If desired top the Ceviche with 1/4 cup crumbled Feta cheese.